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Wok me through this.

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Brownie
Brownie Posts: 1,023
edited May 2012 in EggHead Forum
Bought a carbon steel wok at a yard sale that was barely used, but hasn't been seasoned. It's dark in color (and a little sticky) from oil but not the black color I normally see. Whats the best way to get this wok ready for my egg?

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