I have induction/electric burners at home so I wasn't able to really heavily season the sides of my carbon steel wok.
I just tried cooking with it the first time and it was fairly non-stick. However the sides now have some food outlines on them. The brown stuff will rub off if I use the green side of the sponge, but am I supposed to just leave it like this? I rinsed and scrubbed off the food using the yellow side of the sponge.
Pics here: https://imgur.com/a/rUAKOMr
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/3a5ZSav
Comments
Post a Comment