Hello, I'm pretty sure this is the right board (was debating whether it was "home cooking" or "cookware")... but I just read in "The Wisdom of the Chinese Kitchen" cookbook by Grace Young, she mentions that a lot of Chinese people traditionally used the starchy water used to rinse rice to clean carbon steel woks... and somehow the starch retains the seasoning and reduces the necessity of reseasoning the pans... does anyone have any experience with this?
It just feels counter intuitive, I'd feel like the starch would rub off the seasoning while wiping the pan and... well... the water will rust the pan if not wiped off right away. (Unless it was implied to wipe away the excess water...?)
Anyways, any input would help.,. maintaining the seasoning on my CI is such a PITA :(