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New Wok = Confused

noob101 | Jun 15, 201510:24 AM

Hi all,

This is my first post here, although I have been browsing through for a while.

My issue: I found a wok (see attached pic) at a bargain. It's unbranded, so no manufacturer's guide to help. The seller advertised it as a carbon steel wok. Excellent. I took it home, started seasoning it, but it didn't respond as expected- the oil didn't form a layer on the inside, no color change, nothing like the videos I've seen about seasoning carbon steel. Suspicion ensues: could this be an enameled cast iron wok?

I speak to the seller, and they say that I shouldn't use it on very high heat, and that it will gradually become non-stick with use. Sounds enameled to me. However, I tested it out and made an omelet, and it is definitely non-stick (with a little oil, of course). So... teflon?

Any ideas?

Thank you :)

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