I have a wok that was from my parents and it has been used for 30 years and still perfect now, I believe that it's a stainless steel wok because it always looks silver on the surface and it could be very sticky if I am not careful.
My question is
1. Is all wok or pan made up of stainless steel for sure if it looks silver and shinny on the surface?
2. How can I clean out the dark or black burnt dirt on the bottom of my wok? It has been there for many years I believe, however, they certainly can't be cleaned out with dish detergent....
3. Is it always to avoid frying with high or even moderate heat with stainless steel pan or wok and only always cook with low heat slowly with good amount of oil ? I have many experiences that almost every kind of food could stick to the stainless steel wok quickly if I cook with slightly moderate heat.
Or did I have anything wrong with my cooking method?
My question is
1. Is all wok or pan made up of stainless steel for sure if it looks silver and shinny on the surface?
2. How can I clean out the dark or black burnt dirt on the bottom of my wok? It has been there for many years I believe, however, they certainly can't be cleaned out with dish detergent....
3. Is it always to avoid frying with high or even moderate heat with stainless steel pan or wok and only always cook with low heat slowly with good amount of oil ? I have many experiences that almost every kind of food could stick to the stainless steel wok quickly if I cook with slightly moderate heat.
Or did I have anything wrong with my cooking method?