However, their real claim to fame is their ability ... Unlike carbon steel, these woks are non-reactive, making them ideal for cooking acidic dishes like tomato-based sauces or citrus-heavy ...

2. Make the scallion soy sauce: In the wok, heat ½ cup scallion oil over medium. Add 2 cups reserved fried scallions and 3 cups reserved fried shallots and onions and cook until fragrant ...