You should heat pans like these incrementally on an induction hob - if you just whack it on high heat it will always warp as the metal doesn't have time to expand uniformly. (y)
It takes a long time to build it up... Heat up really hot, wipe a thin layer of oil with paper towel and tongs, burn it off... Cool down and repeat. I put about 10 layers on before even using it for the first time. And then every time you cook a stir fry, you don't use soap to wash it down but just scrub it with a brush immediately after cooking as it's easier to remove anything left on the wok. I then wash it properly again without soap after eating, wipe dry and then heat up on the stove again to completely dry it. I used to then wipe another thin layer of oil but now it's seasoned, I don't bother anymore. Avoid acidic sauces as it will remove the patina. A bit sad but I'm quite proud of the seasoning on my wok after many years. It's the same method I use for debuyer pans rather than the oven method.
I have this and use to make Chinese also curries, chilli and stews on my induction hob and would highly recommend. H x
I bought carbon steel from IKEA but even after seasoning 3 times as per the instructions it stuck like crazy.
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