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First time using a cast iron wok (only used teflon before). It has a very course texture. Will a chainmail scrubber help me to get the burnt on food out of the
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First time owning a wok and I don't know what should I do first with it. I haven't done anything yet besides scrubbing off the adhesive of the price tag. : r/carbonsteel
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34/36/38/40CM)REKD Authentic Chinese Non stick Wok Pan original (Heavy Duty) with Wooden Handle Cooking Pot Ninong Ry Cast Iron Wok zhangqiu wok Carbon Steel Pan Nonstick | Lazada PH
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MAKO Black Steel Wok Kit | Pre-Seasoned Black Carbon Steel For Ultimate Performance | – CookDineHost
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