no cause it always sticks

better off carbon steel kind. sure it rusts, but it conducts heat well + impossible to stick

not really, alot of videos keep telling you need season like multiple reheating and then clean, apply oil bla bla

but i find the easiest way is;

1. heat up wok gao2 until hot
2. pour in enough oil to coat the surface
3. take a chicken egg beat it until mixed like omelete
4. when hot pour in the egg mix and then let it cook like normal
5. itll stick at first but easily can wipe off when dried
6. once omelete cooked, the pan/wok is "seasoned"


i tried this method last time alot for my non stick woks, works like charm everytime except stainless steel zzz. another drawback is i kinda need eat an omelette or egg everytime lel. also dont wash with soap afterwards, the oil later will wash away and then you back to square one.

just rinse with water and maybe scrub abit with sponge if needed (best use bamboo brush). and the layer remains

i dont like cast iron like where the angmor use and kept recommending in jewtube videos

1. its too heavy
2. its expensive af

but carbon steel woks? amen

i guess its just my use case scenario la

im a wok guy, most food i cook for family is chinese stir fried, steamed, deep/pan fried stuff. a large wok can do all of these flawlessly for me

cast iron otoh for me is quite limited in usage, so its not so justified in cost.


in my home i think i have like 5-6 pans abandoned after buying carbon steel wok. its just too good that the rest neglected

my wok too big, cant fit into ovens haha

no harm geh, i can honestly say not everyone wants a wok at home. its considered big for what people normally have at home (mine is almost 60cm wide)

pans/pots/skillets fit the common consumer more. one thing i like abt wok also since its wide right, oil splatters normally cant fly far enough to dirty the stove haha

less cleanup afterwards