Wow stir fry is going to be a weekly thing, it was so easy and delicious.

Now I need noodle recommendations or any wok tips or tricks

  • CommCat [none/use name]
    ·
    3 years ago

    if it's stainless steal, you'll always get food sticking. If it's cast iron or carbon steel, you'll need to keep using it and a patina layer will develop that will make your food not stick. Don't ever use soap when cleaning your wok (or any steel cookware for that matter), just use hot water and scrub, dry it and heat it a bit and apply a thin layer of cooking oil (cast iron/carbon steel).