Distorted Vision wrote: I bought a new 14" carbon steel wok yesterday. I seasoned it until the whole of the inside developed a black patina. However after I made my first dish I was concerned that some of the patina had come off in patches mostly around the base. The recipe involves bringing a sauce to the boil in the end. Is this the reason? I then reseasoned it before putting ...

"Distorted Vision" <r.patre@gmail.com> ha scritto nel messaggio news:171b6984-c66a-4acf-9384-962ee28d0238@z72g2000hsb.googlegroups.com... I bought a new 14" carbon steel wok yesterday. I seasoned it until the whole of the inside developed a black patina. However after I made my first dish I was concerned that some of the patina had come off in patches mostly around the base. The ...

I bought a new 14" carbon steel wok yesterday. I seasoned it until the whole of the inside developed a black patina. However after I made my first dish I was concerned that some of the patina had come off in patches mostly around the base. The recipe involves bringing a sauce to the boil in the end. Is this the reason? I then reseasoned it before putting away. Should I just reseason it to ...

... (PDT), Distorted Vision <r.patre@gmail.com> wrote: Hi, Many thanks for your reply. The wok I bought is definitely aluminium - I checked it with a magnet this morning. I don't know what you bought, but don't be so sure it's aluminum. Be aware that most stainless steels, like aluminum, are non-magnetic....

...in a Great Wall chinese supermarket locally for about $16 (their last one in stock, too). I just bought a stainless steel wok for a friend, that apparently has a silicone coating. The reviews were pretty good. I bought it because he wanted something lightweight. Anyone ever use this kind? Mine is Calphalon, not the nonstick kind...

Distorted Vision wrote: Hi, I'm just starting to learn to cook chinese food so please forgive me if my questions seems ignorant. I just bought a new wok from my local Chinese supermarket. I knew I should buy a carbon steel wok but I assumed that they would all be there since they supply local Chinese restaurants etc. They all looked the same to me and I couldn't even ...

In article <ac451bdd-dbd6-483d-86bd-638cfa42ee5f@j22g2000hsf.googlegroups.com>, Distorted Vision <r.patre@gmail.com> wrote: Hi, Many thanks for your reply. The wok I bought is definitely aluminium - I checked it with a magnet this morning. I think I'll get the Hancock London Wok. My only concern was that its only 1 mm gauge. Will this make any difference and lower than ...

...> wrote in message news:bab3e2a5-e655-48a8-9ca5-639d2897b36b@l64g2000hse.googlegroups.com... Hi, I'm just starting to learn to cook chinese food so please forgive me if my questions seems ignorant. I just bought a new wok from my local Chinese supermarket. I knew I should buy a carbon steel wok but I assumed that they would all be there since they supply local Chinese restaurants etc. ...

Hi, Many thanks for your reply. The wok I bought is definitely aluminium - I checked it with a magnet this morning. It all makes sense now - the only thing printed on the minimal packaging was 'Superlight'. It also explains why it was twice of the price of the other woks the same size. I think I'll get the Hancock London Wok. My only concern was that its only 1 mm gauge. Will this ...

Hi, Many thanks for your reply. The wok I bought is definitely aluminium - I checked it with a magnet this morning. I think I'll get the Hancock London Wok. My only concern was that its only 1 mm gauge. Will this make any difference and lower than the norm? The flat bottomed one on Amazon is 2 mm.. Many thanks for your help!