Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?
Ditched all non-stick and have exclusively stainless steel cookware now. Interested in carbon steel. Are premium brands worth it or is it all the same? Any brand recs?
What type of stove do you have/use for the yosukata wok?
Induction, ge cafe chs950p, the medium sized burner does a better job than the large one (better magnetic coupling, so more power in general)
The wok is an induction ready one, so it has a flatter bottom, but I’ve never cooked with a rounded wok, so I don’t know what I’m missing and prefer to keep it that way.