As I said before, we are using a decent and expensive Chinese-style wok bought in 90s from a department store which has been used for around 20 years.
Until recently the stainless steel wok never had a problem if we add fair amount of oil before frying an egg or rice or anything else, our life was easy. But now, no matter how much oil we add to fry something, black stain develops very quickly and easily as soon as the food is put to the work, and the food could stick to the wok very heavily, and the black stain is now very difficult to be cleaned. (It *used* to develop no any black stain, and the wok *could* be cleaned very easily)
My question is
1. What's wrong with my wok?
2. Is stainless steel wok "sticky" or "non-sticky" in nature?
3. Can I repair my wok? And how to?
Until recently the stainless steel wok never had a problem if we add fair amount of oil before frying an egg or rice or anything else, our life was easy. But now, no matter how much oil we add to fry something, black stain develops very quickly and easily as soon as the food is put to the work, and the food could stick to the wok very heavily, and the black stain is now very difficult to be cleaned. (It *used* to develop no any black stain, and the wok *could* be cleaned very easily)
My question is
1. What's wrong with my wok?
2. Is stainless steel wok "sticky" or "non-sticky" in nature?
3. Can I repair my wok? And how to?