I have a stainless steel wok that has been used for 20+ years as our family's primary tool of cooking and I always felt safe with it until I heard someone on TV say that stainless steel wok should not be used anymore if it's scratched because it will slowly release some carcinogenic chemical compounds from the scratched surface over time. However, he gave no further elaboration.
How does a scratched stainless steel look like? I could often find some light scratched lines on the cooking surface of the wok but it was probably made from the metal utensils during frying, what is the extent of the scratches
that will ruin the stainless steel wok?
How does a scratched stainless steel look like? I could often find some light scratched lines on the cooking surface of the wok but it was probably made from the metal utensils during frying, what is the extent of the scratches
that will ruin the stainless steel wok?