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1 hour ago, weinoo said:I'm just gonna submit that, let's say a two-hour braise of beef with tomatoes and red wine, will not be good for the seasoning of either cast iron or carbon steel.
But please provide me with alternative facts, other than anecdotal.
One fact is that I've been cooking such things in a wok for a quarter of a century without problems.
1 minute ago, weinoo said:I'm just gonna submit that, let's say a two-hour braise of beef with tomatoes and red wine, will not be good for the seasoning of either cast iron or carbon steel.
But please provide me with alternative facts, other than anecdotal.
A fact isthat I've been cooking such things in a wok for a quarter of a century without problems.
