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Just got a nice carbon steel round bottom wok and a wok ring, and I'm ready to season it. There clearly seem to be a bunch of different methods that people prefer, but something that keeps popping up is the salt method, which seems like the hardest to screw up, and least likely to result in gummy oil spots. What are people's thoughts on it?
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Sep 8, 2011 18:15
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| # ¿ Apr 20, 2024 07:08 |
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