Zaczyna się debata wokół Euro, to dobry znak: http://www.tvn24.pl/-1,1565067,0,1,prezes-nbp-przelknie-euro-w-2011-r,wiadomosc.html -- Pozdrawiam, pulsar

...:487c79e1$0$5002$607ed4bc@cv.net... "Distorted Vision" <r.patre@gmail.com> wrote in message news:439ff995-a851-4e6e-940a-f30a9b4b7e8e@m36g2000hse.googlegroups.com... One more thing...when oiling a wok for storage should I oil the outside or just the inside? By all means oil the outside if you want a burned oil smoke in your kitchen permanently. Possibly an oil ...

...news:487c79e1$0$5002$607ed4bc@cv.net... "Distorted Vision" <r.patre@gmail.com> wrote in message news:439ff995-a851-4e6e-940a-f30a9b4b7e8e@m36g2000hse.googlegroups.com... One more thing...when oiling a wok for storage should I oil the outside or just the inside? By all means oil the outside if you want a burned oil smoke in your kitchen permanently. Possibly an oil fire ...

"Distorted Vision" <r.patre@gmail.com> wrote in message news:439ff995-a851-4e6e-940a-f30a9b4b7e8e@m36g2000hse.googlegroups.com... One more thing...when oiling a wok for storage should I oil the outside or just the inside? By all means oil the outside if you want a burned oil smoke in your kitchen permanently. Possibly an oil fire too.

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 .... Should I just reseason it to restore the patina? I'm guessing I should use the stainless steel wok for things that require boiling. Grace Young suggests frying some bacon fat and scallions in it after seasoning it, ...

INSIDE! -- http://www.judithgreenwood.com "Distorted Vision" <r.patre@gmail.com> ha scritto nel messaggio news:439ff995-a851-4e6e-940a-f30a9b4b7e8e@m36g2000hse.googlegroups.com... One more thing...when oiling a wok for storage should I oil the outside or just the inside?

...962ee28d0238@z72g2000hsb.googlegroups.com... I bought a new 14" carbon steel wok yesterday. I seasoned it until the whole of the inside developed... patina? I'm guessing I should use the stainless steel wok for things that require boiling. Just go on using it. Don...towel to dust the oily salt into the sink. Hang up the wok until the next time. I've used mine continuously for 40 years...

One more thing...when oiling a wok for storage should I oil the outside or just the inside?

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... Is this the reason? I then reseasoned it before putting away. Should I just reseason it to restore the patina? I'm guessing I should use the stainless steel wok for things that require boiling.

... 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 ...that most stainless steels, like aluminum, are non-magnetic. 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 ...