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We had a non-stick wok that showed up one day somehow (now there's a dichotomy and abomination rolled into one) and it's starting to flake. I'm really strongly
by hnick 6y ago
We had a non-stick wok that showed up one day somehow (now there's a dichotomy and abomination rolled into one) and it's starting to flake. I'm really strongly considering carbon steel as a replacement, I've hardly used cast iron either and think it's time to take the plunge and convert.
One tip to add that the cast iron griddle maker gave me in the manual was to avoid putting lots of cold water on it while it's hot. You can wash soon after cooking, but use hot water. Otherwise it can warp.
- _0ffh 6y agoRight, I've read the same thing about avoiding that! Talking about additional gotchas: Acidic foods will apparently eat into the seasoning, so one should be careful with those.
- hnick 6y agoYes I read about the acidic foods, I did see a test saying it's not a huge problem but you will need to re-season more often. It can also leech iron which is actually a good thing for most of us. Anyway I took the plunge, carbon steel wok and cast iron pan are on their way. At least if I ruin them I can get a do-over unlike non-stick!