Grace Young, author and contributing editor at Saveur magazine, proves that the carbon-steel wok is a nonstick pan by frying an egg in hers.
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@nasv, in a word, Yes! The one shown in the video is carbon steel like mine. Seasons pretty much like a cast iron skillet - I just put in on a burner Outside, crank up the heat, smoke some grapeseed oil onto it, cool and wipe clean. Try to find a old school hand hammered one *without* a flat bottom. The yuppie non-stick (Teflon?) coating ones are crap. I've seen some that are stainless steel,...+READ
@nasv, in a word, Yes! The one shown in the video is carbon steel like mine. Seasons pretty much like a cast iron skillet - I just put in on a burner Outside, crank up the heat, smoke some grapeseed oil onto it, cool and wipe clean. Try to find a old school hand hammered one *without* a flat bottom. The yuppie non-stick (Teflon?) coating ones are crap. I've seen some that are stainless steel, don't think those will heat up quickly or season.-COLLAPSE
A Wok is made out of carbon-steel, right? Like a paella pan! And is better as it is used more and more, and benefits from seasoning, no? With more and more seasoning and use, hopefully the same principle applies to a cast-iron pan which should eventually be non-stick with enough use, right? :)
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@nasv, in a word, Yes!
The one shown in the video is carbon steel like mine. Seasons pretty much like a cast iron skillet - I just put in on a burner Outside, crank up the heat, smoke some grapeseed oil onto it, cool and wipe clean.
Try to find a old school hand hammered one *without* a flat bottom. The yuppie non-stick (Teflon?) coating ones are crap. I've seen some that are stainless steel,...+READ
@nasv, in a word, Yes!
The one shown in the video is carbon steel like mine. Seasons pretty much like a cast iron skillet - I just put in on a burner Outside, crank up the heat, smoke some grapeseed oil onto it, cool and wipe clean.
Try to find a old school hand hammered one *without* a flat bottom. The yuppie non-stick (Teflon?) coating ones are crap. I've seen some that are stainless steel, don't think those will heat up quickly or season.-COLLAPSE
A Wok is made out of carbon-steel, right? Like a paella pan! And is better as it is used more and more, and benefits from seasoning, no? With more and more seasoning and use, hopefully the same principle applies to a cast-iron pan which should eventually be non-stick with enough use, right? :)