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this post was submitted on 04 Aug 2023
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Carbon steel unseasoned wok. I've used mine multiple times weekly for almost 20 years for stir frying and deep frying. Nothing fancy, just a Joyce Chen wok with some accessories that was $30 at Bed Bath Beyond (RIP). My mom has used hers for 50 years.
I'm having trouble seasoning mine. Any tips?
https://youtu.be/vsthDhOodDs