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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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I don't think I did anything special when my cast iron pots or pans were new (decades ago). Just cooking pork or beef probably did the seasoning. I've forgotten that an empty pan was over a hot burner, essentially de-seasoning it. But just cooking something fatty makes it slick-black again. If I wash a cast iron pan I'll put some oil in to cook something ...


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Can you please go step by step with how you are cooking your egg? Even with a properly seasoned cast iron pan, you must first heat the pan up before you start to cook. And for the first few times you still have to add a bit of oil or fat to make it stick resistant. Then add your egg to cook. If the pan is not hot enough the egg/food will still stick. ...


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Try this link Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel? and the article it links to "that explains the science behind seasoning". Another https://www.eatthis.com/season-cast-iron-tips/ "Unsaturated oils include canola and vegetable oil. They are chemically structured in a way that helps them polymerize to ...


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I've found that seasoning is only one part of the equation. Another part is the texture of the pan. See myth #6 from Kenji at Serious Eats: The Truth About Cast Iron Pans: 7 Myths That Need To Go Away I've polished my pans with a wirebrush on a drill, a palm sander, and a lot of elbow grease. (I'm sure there are better tools, though.) That's made a ...


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I don't have a specific remedy for the seasoning, as there are lots of things that could have gone wrong. I suspect if this was a new Lodge pan, there may have been some issues with the added seasoning layers integrating well and sticking to the seasoning Lodge already puts on its pans. (I assume this pan was already seasoned -- i.e., dark black -- when it ...


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Don't use flaxseed oil, it's one of the worst. Something I only discovered recently is it's not just the smoke point you should be concerned about, it's the iodine number. This is important when it comes to the oil's polymerisation to make your coating. The lower the iodine number, the harder the resulting polymer finish. The smoke point should be used as a ...


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