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woks for all woks of life: carbon steel, cast-iron, pow, mini, stainless, commercial, hand hammered t-iron,hand hammered,pow, flat bottom,stainless, camping
new wok from the wok shop...does this look right? first time seasoning CS. I feel like it looks odd, but there doesn't seem to be any buildup and it isn't sticky or
Just got a carbon steel from the Wok Shop. How does the season look? : r/wok
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