Carbon steel wok possibly warping? : AskCulinary
I’ve a flat bottomed carbon steel wok that I have had for a little now, and I consider it is beginning to warp at the backside, because it does not take a seat flat on surfaces.
I prepare dinner on an electrical range (which I notice is non-optimal for a wok), so having a wobbly base is frustrating. I do know I may repair it quite simply with some picket and a hammer, however what I am curious is WHY the wok is warping?
The most effective factor I do with the wok which I’ve a sense may reason the warping is preheat it with out anything else in it, save for the skinny protecting coat of oil that I follow after each use. I additionally dry it on top warmth after washing it to verify all water has evaporated, as is standard for cast-iron pans.
Is that my drawback? Should I forestall drying it on top warmth, and prevent preheating it at the range with not anything in it? I most commonly simply need to work out precisely what is inflicting it so I will save you additional warping.