

Sorry, what do you mean extra work? I season my regular carbon steel pan after I wash it. I avoid using soap to wash unless it’s really full of grime. I also bought it unseasoned so I had to go through the entire seasoning process before using it. I haven’t bought the nitrated carbon steel pan in the picture yet.
Yup I understand that. The reason I prefer a wok is that it’s versatile because it has higher walls than a saucepan. I use it as my swiss army knife pan where I cook everything there except soups. Having a wider flat bottom while at the same time higher walls that still bring the food to the center is the best of both worlds to me.