So I bought myself a carbon steel wok and started cooking right away. Never crossed my mind to any protective coating (which since looking this up, can be very hard).
My main question is if its toxic to Cook with a pan with this coating still on? And if so, how can this be OK since its a commercially sold cook ware. And why does the lacquer need to be so damn hard to remove, the sole purpose of it is to prevent oxidation??
Its a Ken Hom pan Ive bought, please let me know if I should throw away all the food Ive made...
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