New 36cm Oxenforge wok : r/carbonsteel
How much cleaning should you do on a cs wok? I presume this is Ok and to keep using? A few burnt bits on there. Also - after use, do people oil
Walmart has these cast iron woks for $50 - anyone able to shed some light on how well they really work vs my 12 deep pan : r/castiron
r/Woks
Round-bottom woks for dummies: some woks will sit upright by themselves on a flat surface, other wont. Both types will work just fine on gas stovetops. It depends on the balance (center
Induction wok cooking : r/carbonsteel
Best Carbon Steel Flat Bottom Wok's? : r/carbonsteel
Did I ruin my new wok? : r/carbonsteel
A completely average wok story. I already have "better" woks, but are they really? I got this Mammafong wok with extreme-lightness in mind for the whole family to use. Go on and
First time using the Aldi wok! : r/aldi
Can't get my wok to turn black in the middle while seasoning. The sides turned slightly black, but the middle keeps going back to the blueish gray. : r/carbonsteel
Is my new carbon steel wok properly seasoned? : r/carbonsteel
I love this wok, nothing sticks to it! : r/carbonsteel
A completely average wok story. I already have "better" woks, but are they really? I got this Mammafong wok with extreme-lightness in mind for the whole family to use. Go on and
Wok First Seasoning : r/carbonsteel
Just got a new wok, seasoned it, and first cook didn't go very well. What do? : r/carbonsteel
Am I doing something wrong with my wok? : r/carbonsteel
My trusty Madein wok that I've had for over two years and have used at least 4-5 times a week. I do have to say that it is thicker and on the
new wok from the wok shop...does this look right? first time seasoning CS. I feel like it looks odd, but there doesn't seem to be any buildup and it isn't sticky or
Seasoned my first wok ever, cant really get it black blue. Sur la table carbon steel wok. Do I keep going until its black? Or is this seasoning fine. : r/wok
