New carbon steel woks must be "burnt" and oiled before the first use.
Food tends to stick badly during high-heat stir-frying, making it frustrating to use. good wok to buy
Never let a carbon steel wok air dry, or it will rust. Dry it on a warm burner. To help you find the perfect match, let me know: New carbon steel woks must be "burnt" and
Carbon steel is the undisputed king of woks. It is the industry standard for a reason. It responds instantly to temperature changes. Lightweight: Easier to toss food than heavy cast iron. good wok to buy