Ceramic? Stainless steel? What should I get? I’m getting a lot of mixed answers and “AI” bullshit from trying to research it myself.
Ceramic? Stainless steel? What should I get? I’m getting a lot of mixed answers and “AI” bullshit from trying to research it myself.
You’d notice your food burning. That’s way too high for a pan
Really? I would have thought that pan temperatures were much higher than oven temperatures.
Not unless youre using gas.
So I guess the “Oven safe but do not put on stovetop” stuff is just because of the temperature differential?
Probably
If your stove doesn’t require water cooling to stop the metal from warping, how do you achieve Wok Hei?