so i was using a non-stick pan to cook but i fucked it up and it started flaking so i switched to an unseasoned cast iron pan. which is working fine but then i have to clean a lot of stuff off the bottom every time. should i season it? anyone have strong opinions about how?
Conversation
actually i might be being mega dumb so just to double check: is this even cast iron? it’s not a cast iron skillet i guess. is it a cast iron wok???
16
8
this was a nice tip, looked it up and this is a carbon steel wok
Quote Tweet
Replying to @arachnocapital2 and @QiaochuYuan
also there might be a trademark + manufacturer name stamped into the bottom, that might tell you the material
Replying to
Cleaning or restoring a carbon steel wok has its own process that’s similar to cast iron’s — I’ve done it following videos from YouTube. Once clean and free of rust I try not to use any dish soap on it, and if I need to rinse it I put it over a burner on low heat to dry quickly.
2