Code:
https://www.amazon.com/Craft-Wok-Traditional-Hammered-731W88/dp/B00PUZT9MU/
How's that one
Lanx
? Then can get a ring so it works on my gas stove?
that looks cool
i also have a new way of seasoning the wok. of course when you first get it, scrub it with soap to get off the coating.
1. 2 table spoons of canola oil and stir fry onions/ garlic to black (you might want to turn on the fan), while swishing it around, (do this 2 or three times)
usually i'd do the, burn on one side w/ oil till it smokes and metal gets black, but thats annoying, i find just cooking w/ onions/garlic to be a good indicator (cuz once they turn black, it's done)
why onions and garlic? traditional asian seasoning, obviously i'd put in your getting "old" veggies heh.
btw i wanted to elaborate that the round wok is a real new way to cook, you get "swish" around the food and "shove" up the food that is done , and then once you learn to flip it... oh beautiful.
also the "helper handle" is good if youre not used to a wok, it doesn't add barely any weight, and when you need it, it's good (it's mainly used to pour your food out with two hands, not for cooking)
you can use anything to cook with it, remember it's carbon steel, so it don't matter what you use, you won't be scraping off any coating, so a tradional wok spatulal would work fine, you can also use a wok ladle to cook, but honestly i only found use in that, in the restaurant cuz you have so many open containers of sauces to "spoon" in the sauce to cook with, most home chefs with a wok will just use a wok spatula, i'm just giving you options.
