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It's good to keep in all vegetables and non vegetables. We gring it with other spices including salt and make powder to put in salads etc. Its so tasty. We use it in potato vegetables too.


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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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My preferred method is to use a thickener or emulsifier to bind the seasonings to the liquid and prevent them from moving freely. This also makes the soup feel more filling. Depending on what kind of flavor or texture you'd prefer, you can use finely chopped/shredded potatoes or carrots(any starchy vegetable will work), cornstarch or potato flakes, or some ...


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