Hi All, 'My First Post'!
I have recently been considering changing my pots'n'pans mainly for health concerns (Things done in them either tastes metallic - possibly some kind of stainless steel - written in Chinese though)... When they get hot they do smell kinda weird - any idea if this is Stainless - I know my description is a bit pants but any idea?
And then I have my Wok... I don't want to replace it if its good...
Heres the best description, its about 13 inch wide, and roughly 2kg in weight. Its old as hell, and its from China (my Chinese friend bought it with him when he did his studies and left it as a gift, its been great, super even heating - heat retention is pretty good - tend to gets used for most things). He always said: heat the pan with the oil, and only start cooking when the oil is smoking (his dad is a chef in China, and that's the 1st rule in wok cooking apparently).
Heres my only beef with the pan: When I leave it, it forms a whiteish film that can be wiped off, and when I wipe it with a tissue, a dull greyish metal look will be on the tissue, even if I wipe it 3 times, I will always get this dull greyish thing on the tissue: what is this: should I be worried this is going into my food? Does this sound 'typical' of anything?
Over to the experts!