Mum has just seasoned her stainless steel wok with dessicated coconut the other day and I decided to give it the 'acid test' by frying an egg; sunny-side up with it.
Why the so-called 'acid test', you may ask. Well, 'acid test' as the entire egg would be stuck like UHU glue at the base of unsuccessfully/unseasoned woks. I could recall the very first time I attempted to fry an egg in this wok. I ended up with only the yolk, as the egg white was GLUED solid to the bottom of the wok. Hence, I gave up using it. I love non-stick pans!
Anyway, it passed the test, which I'm happy with; but my egg absorbed the smell/flavour of the coconut used. Uggh....
-LV-
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