Hi all,
I just got a new wok, removed the factory coating, and did an OK seasoning job. This is my first wok but not first carbon steel pan.
I can get a pretty good non-stick stir fry going on most foods (egg, meat, vegetables, rice, etc), but the issue I am running into is when I add any sort of spices or condiments, whatever is in the pan starts to stick like crazy.
For example, I made fried rice and added some soy sauce, garlic, and onion powder, and the rice just started sticking immediately after adding. I assumed it was due to the added moisture from the soy sauce, so the next time I decided to add the soy sauce once I was done cooking, and only added the garlic and onion powder, but again, right after adding those, the rice started sticking again.
Does anyone have any advice to prevent this?
Thanks!