ISO help with a very stubborn stain on stainless steel frying wok
I have a premium stainless steel frying wok that has been used for more than 25 years, there is very stubborn stain around the bottom of the wok that you can imagine, it's all black. I've cleaned part of it very painfully with generic green abrasive sponge. Now 50% of it is cleaned and my hand is super tired and shaking
In fact, I'd like to know
is it better to use steel ball instead? or even more abrasive sponge in the market?
Could it damage the surface so that it leaches slowly over time?