Recent content by notanoid

Thanks. That's certainly my instinct. I was just wondering if the seasoning needed to be all at the same level, but maybe that's overthinking it.:ermm:

I've had a wok for about five months now. It has been fun, and I've made some tasty meals, but seasoning it hasn't worked out quite the way I've been told (and I've read a lot of advice by now). In particular, getting that "lovely no stick patina" has been elusive, although it's gotten to the...