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This is long, but effective seasoning and re-seasoning from scratch... Wok "Chi", also known as Wok "Hei" is one of the main reasons that professionals and knowledgeable cooks choose Carbon Steel Woks over non-stick Teflon, Cast Iron and Stainless Steel Woks. Those others cannot produce that subtle flavoring that comes with properly polymerized seasoning in ...


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Just a note that if you use flax seed oil to season, it is notorious for flaking later. Also you may be seasoning with too much fat/oil when you heat it to create the polymerized surface. The way to season carbon steel, woks, and cast iron is to wipe oil in the pan then wipe it out so that you can barely see a sheen of remaining oil. THEN heat it to the ...


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1) How thick should Baking Steel be? Opinions vary. Standard thicknesses for these seem to be in the 1/4 inch to 1/2 inch range. Advantages for thicker: Heat at faster rate for the initial burst of baking, if you're trying to reduce bake time as much as possible and approach Neapolitan style pizza (generally better ability to get some charring on the ...


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I use a 3/8 inch (about 9.5mm) thick, 16 inch (40.6 CM) in diameter pizza steel in my gas oven. It's a full size oven (accepts a full sheet pan), so there is plenty of room around the steel. I'm not sure how to quantify wasted energy, but I find it needs at least an hour to fully heat to the maximum temperature of my oven. That's a tad over 500F...maybe ...


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