Recent content by cvera

i see. may i ask do you add some water when cooking? I like to add water even when stir flying, will that affect? and the spatula i use is stainless steel. does that make a difference as well because it will scrap the coating...

thanks for your reply! I feel quite desparate about it. I tried to season it..and I read from this forum that we need to have a black coat through seasoning. so i work very hard on that the whole afternoon. but as i start to cook, the black coat was broken, and the black thing kept on drop down...

:sad:so is what i run into normal?

does that have anything to do with the fact that I like to add some water even stirfly because i don't want food to get burned, and also after i wash the wok, I always wipe it with some vegetable oil...i am worried that it will get rusty, because the cover is not intact..

hi, this is the first time i am using carbon steel wok. and I follow the instruction, try to have that black cover on it by seasoning. But my seasoning is not done very good enough, so some area is brown yellow, some area is black. but it is really impossible for me to make the whole 14''wok...