Love how versatile my kettle is
Cantonese Superior Soy Sauce noodles, smoked honey habanero pork belly and marinated pork tenderloin. Vortex is plenty hot for the wok
u/Dominionato — 4 days ago
r/wok
▲ 1 r/wok
My stainless steel work stained black only after 2 uses of stir frying. Is this normal? Is it still safe to use? How to use this properly?
u/Catveria77 — 4 days ago
▲ 6 r/wok
Patina vs rust
I have a Sur La Table wok which I’ve been caring for for about a year now. When I use it, it adds a certain metallic flavor to the food. Now I’m concerned that it’s rust. How can I tell?
u/mehoyajees — 5 days ago
The Secret to Seriously Smoky Noodles - Char Kway Teow🔥 | Wok Hei at Home 🌶️🍜
youtu.beu/thaisalvesbr — 5 days ago
▲ 0 r/wok
Odd question...
Does anyone know of a fairly light weight tiny wok of six inches in carbon steel or stainless, that isn't horrible quality?
I do know the limitations...it is for a camping set...I don't want to tote an HCS skillet...
u/DoubleYesterday4295 — 13 days ago