Sunday, December 18, 2016
We've had a wok for awhile now, but recently Jim got around to seasoning it, and now he heats it super super hot and throws random things in with some soy sauce for a tasty dinner. Carbon steel woks need special care (kind of like cast iron), but with the right approach you'll get a nonstick effect without any of the bleh nonstick coating. Woks also tend to be pretty cheap. Win-win!