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We've already seen in Part 1 that carbon steel wok is the way to go. So now let's talk about caring for your wok so that it will remain non stick forever, and it will add a smokey wok flavour to your food! As you'll see it's super easy and quick, don't let anyone tell you it's a burden to care for woks!!
Videos I mentioned:
EXACTLY HOW I SEASONED MY WOK (video by Typhoon): https://www.youtube.com/watch?v=yxMP3rCn67o
PART 1: WHAT IS THE BEST WOK TO BUY
LINK TO BUY THE WOK & OTHER EQUIPMENT I USE
After you add the layer of oil for storage, then do you wash it off before your next use or do you just use it with that layer of oil on it?