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There’s a unique anticipation inside the air when the wok hits the flame. The sizzle, the aroma, and that elusive fine cooks name “wok hei” – the breath of the wok. If you’ve ever stood over a range, spatula in hand, thinking about whether your option of cookware influences the outcomes, you’re now Visit this link not on my own. The debate among cast iron and carbon metallic woks is more than cyber web fodder.