haoren966

谢谢Commtbs打了前站，我昨天很顺利的在ANGINONDE的WALMART退掉了这口生锈的锅。（我买了两周）WAL接连收到此锅的退货，问题暴露，我想大家不管买了多久都可以去退，毕竟是锅本身的质量问题。
请斑竹删掉此推荐贴，不要再误导后来者！！！

unmontreal

请问你的锅用了多长时间。可以煮汤吗，炒菜颜色会不会变黑，保养容易吗？

我买过几个不沾锅，即使用木铲，有时烧干锅或者炸东西，温度过高，不沾层也掉。

你的锅和唐人街建荣的锅（18。99，一边长柄，一边短柄）一样吗？多少钱？是近cote-votu那

个夏威夷吗？谢谢。

森林森林

把新买的锅放在火上用肥猪肉擦，擦擦擦。。。擦到油出来，不洗，放一个星期！然后洗干净，再放到火上用肥猪肉擦，反复几次，直到肥猪肉不再变成黑色即可！

Post by tonight
无涤,你那口锅用的好吗,我用了几次,保护的还可以,没怎么生锈,但炒了几次菜,稍微多煮一会,菜就发黑了,还是锅的问题.你有这种情况吗?

oldwolf

I have two WOK, one in carbon iron, one in stainless stell.

The benefit of stainless wok is that it will not get rusted. The shortcoming is that it is too slow to transfer the heat, not good for frying chinese food.

The benefit of carbon iron WOK is that it can be heated very fast, very efficiently. But you need to take care of it. I have used it over two years, basicly it is not rusted. The simplest way to keep it not rusted is that you dry it over stove using low heating. Without water, how can it get rusted.

I use carbon iron WOK to fry food. Use stainless stell WOK to cook soup et al.



Oldwolf