So I've been looking at getting a 14" carbon-steel wok. However, as I watch YouTube videos on how to season and care for it, I notice that all of them are using gas stoves.
This makes sense as with a gas flame, the flame/heat goes around and envelopes the wok; on an electric range, the heat is just on the bottom of the (flat bottomed, of course for electric) wok.
Several videos highlight that, to them at least, it is critical to heat the entirety of the wok with the gas flame, especially on the initial seasoning.
Before I spend money on this.....can one use/season/care for a carbon steel wok with just an electric stove?
This makes sense as with a gas flame, the flame/heat goes around and envelopes the wok; on an electric range, the heat is just on the bottom of the (flat bottomed, of course for electric) wok.
Several videos highlight that, to them at least, it is critical to heat the entirety of the wok with the gas flame, especially on the initial seasoning.
Before I spend money on this.....can one use/season/care for a carbon steel wok with just an electric stove?
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