Wok and egg test - failed or passed? Watch the video and try with your carbon steel wok or pan.
Why food sticks - egg test
Heat the wok thoroughly before adding cooking oil. The wok is hot enough when it starts to smoke.
Pour cooking oil down the sides, so it flows to the center, then swirl it around.
If you don't heat the wok before you start cooking, the non-stick properties of the surface will not be activated
If you do not warm the wok before start cooking, the surface will not have non-stick properties. Food will stick during cooking.
The pre-heating temperature becomes less critical over time. The more often and the longer you use the wok, the more effective the non-stick properties will be, and less oil will be required.
Pour cooking oil down the sides, so it flows to the center, then swirl it around.
If you don't heat the wok before you start cooking, the non-stick properties of the surface will not be activated
If you do not warm the wok before start cooking, the surface will not have non-stick properties. Food will stick during cooking.
The pre-heating temperature becomes less critical over time. The more often and the longer you use the wok, the more effective the non-stick properties will be, and less oil will be required.
