Just like with a good cast iron pan, a carbon steel wok’s performance will improve the more you use it. With repetitive use, the oil you heat in your wok breaks down into polymers that fill the microscopic pores in the metal’s surface, rendering the material completely nonstick. As you break in your wok, the material will gradually change from silver to brownish and finally to a deep black. This is what you are looking for. Here’s how to get it to that point… and then keep it that way.
Get our full breakdown on how to buy, season, and care for a wok here: https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
Our favorite wok: https://amzn.to/2IbZdtL
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