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Stainless steel woks burn and stick very easily and are expensive and can't really be seasoned however they last forever. They are only used for foods that would attack a normal carbon steel wok and give the food a metallic taste, e.g. acidic foods. Carbon steel woks are used by Chinese chefs and after proper seasoning they are like non stick but able to ...


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I think a simple answer to your question is yes, one can make the same dish in both a flat bottomed pan on an induction cooker and a wok on a gas flame. I might say that it might be easier in the wok, as it was intended for this style of cooking. I might also add that what makes stir frying different from other types of cooking are essentially two things: ...


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A wok is designed to put food in heat at the center and relax some of the heat as you move away from center, and you keeping the food moving in and out of that hot spot so you get an even sear all around. To mimic this, use a wide 12 inch or larger skillet (depending on your quantity of food) with high walls, and make it hot. Continuously flip the food ...


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A new patina is vulnerable to scratches and even washing off into liquid boiling on it. I've found that even a well-established patina is vulnerable to washing off this way. If I were you, I'd would NOT bother to remove the remaining patina and start over. Rather, I would re-season the wok on top of the existing patina at least once. Actually, I'd ...


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Did you clean the manufactures clear coat sealant off before you started seasoning it? I actually have a nice wok sitting waiting to be seasoned, because I haven't had time to scrub the clear coat off of it yet it takes a bit of time! You just need a brillo pad or such, then heat add oil wipe out with paper towel till there is no more brown color on the ...


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I would say the opposite and you have actually burned "off" the coating. When those woks come off the factory floor, they are dipped or sprayed with that anti-rust sealant you are talking about. Most if not all instructions want you to get rid of this coating before use. When using carbon steel/cast iron cookware, one must season the metal first. Here ...


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Good wok rings have round sections cut out to stop excessive build up of heat and fumes.



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