What is the Safest Cookware?

[_Cathy_]

iron? aluminum? earthenware?

I don't know. It looks like this including the black stain (?) Lol



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[dr. d]

I don't know. It looks like this including the black stain (?) Lol



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it looks iron. my differential is aluminum.
bring a magnet to it and see if it sticks.

yes, those old-style cooking things are built to last.
i bet lola's pots and pans are still in working order in her batalan.

[donski]

You mean bumiyak talaga yung palayok?

Mas matindi yung wok ng GREAT GRANDMOTHER ko 1960s pa kasi dala na niya yun before they moved to Makati from Manila

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Yup as in biglang bumigay pang ilalim ng palayok ang palayok pala ay indian made walang pinoy made dito na palayok so matibay pala palayok natin ano

[donski]

I don't know. It looks like this including the black stain (?) Lol



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Hmmnn parang alloy sya na wok.

[ice15]

iron? aluminum? earthenware?

real Chinese wok should be made from Carbon Steel.

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I don't know. It looks like this including the black stain (?) Lol



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yung black stain nya happens when you season the wok... based on the photo you shared, kailangan na sya i-season ulit

[donski]

pag hindi maganda pagkaka season ng wok madaling mag fade ang season nya ang hirap mag season ng wok or pan

[ice15]

pag hindi maganda pagkaka season ng wok madaling mag fade ang season nya ang hirap mag season ng wok or pan

yup. actually, I find seasoning a wok harder compared to seasoning a cast iron pan.

Yung Lodge, oil lang tapos iwan mo sa oven, ok na.

Yung Wok, kailangan mo ilagay sa very high heat yung wok, tapos saka mo pa lang lalagyan ng oil.