Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards

Hi Commis thanks.
Ok am I missing something please? I thought it was the metal that harmed you? I'll go look later to check that out. I've noticed some Chefs using ones that have debris in the corners which really never appealed to a kitchen conscious person like myself.

Thanks for the heads up I'll go check that out.
Many thanks.

Quote from: commis on April 05, 2010, 08:39 PM
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards

Hi Commis

Quote from: commis on April 05, 2010, 08:39 PM
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards

This build up that you speak of, isn't it called 'patina' or 'wok hey'?   It was my understanding that this is exactly what you are trying to build up on your wok?  It not only provides a natural non-stick coating but, seals in all the flavours of every dish cooked in it!

Ray