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Reply to "cleaning and cooking with a wok"
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[quote=magrathean]Barkeeper's Friend is great on stainless pans, but i would not suggest on cast iron and probably not on carbon steel. Use it with gloves. For the cast iron (and maybe carbon steel?) there are "chainmail" scrubbers that work wonders. Not sure why they are so effective on cast iron, but they are. And yeah, stir fry is at very high heat, so expect smoking oil. Can also help lessen the sticking/burning if you make sure your ingredients are not fridge-cold. Closer your are willing to let the ingredients get to room temp before cooking, the less things stick.[/quote]
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