comparison of carbon two steel wok, namely Joyce Chen versus Chefmate
On Sat, 19 Jun 2010 05:56:06 -0700 (PDT), Manda Ruby
> wrote:
>On Jun 19, 4:30*am, "Giusi" > wrote:
>> "Manda Ruby" > ha scritto nel messaggio
>> , I am going to
>> sand though I think it' be lots of work. I don't even know what to use
>> to sand it. *Any tips?
>>
>> I no longer can figure out when you are serious, so here's a tip. *Don't
>> sand it. *Heat it, add vegetable oil and salt, use the brush to scrub until
>> smooth. * When it is smooth and cool enough, use wads of paper towels to
>> scub out the oil and salt. *Never wash with water again.
>
>So you don't understand that there is such a thing called accident,
>like when I was washing out the a big amount of feldspur that I let it
>sit in a big pot out ending up in the wok that was left in the other
>compartments of the sink (the right side) to rinse out causing the
>seasoning to get messed up while the water causing rust because I
>didn't rinse that out right away as I got busy with something else?
>
>I understand that not everybody has common sense that shit happens in
>life and that one cannot possibly understand the detail circumstances
>of somebody else's accident but let me tell you this: Don't bother
>giving me tips if you cannot do it without insulting me. This goes for
>all the below average intelligence like you.
For someone who asks for help and opinions ad infinitum/ad nauseam,
you sure are a snotty witch when someone takes the time to offer good
advice.
Ross.
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