I had a chance to chat with an experienced char koay teow hawker stall owner who gave me some tips regarding how to fry CKT.
The first thing was I had been using the wrong wok for CKT, the hawkers always use a cast iron wok instead of a carbon steel one like mine.
Therefore I decided to invest in one, and the first step is to prepare the wok by seasoning it properly.
In this video I show how I season the wok right out of the box, using pork lard and Chinese chives.
These things last a really long time so do take care of your woks, and as always, no soap or detergent should be used to wash cast iron. It should always be coated with oil to prevent rust.
