Hot answers tagged wok
Stainless steel woks burn and stick very easily and are expensive and can't really be seasoned however they last forever. They are only used for foods that would attack a normal carbon steel wok and give the food a metallic taste, e.g. acidic foods. Carbon steel woks are used by Chinese chefs and after proper seasoning they are like non stick but able to ...
This sounds as if you have only cooked in non-stick pans before. They are very forgiving, and you can throw any food at any temperature into them. On a stainless steel pan, you have to cook it at the proper temperature, using the proper technique, so it does not stick. For a wok, this is a piping hot temperature, enough oil (not just wiping it), and moving ...
A new patina is vulnerable to scratches and even washing off into liquid boiling on it. I've found that even a well-established patina is vulnerable to washing off this way. If I were you, I'd would NOT bother to remove the remaining patina and start over. Rather, I would re-season the wok on top of the existing patina at least once. Actually, I'd ...
Did you clean the manufactures clear coat sealant off before you started seasoning it? I actually have a nice wok sitting waiting to be seasoned, because I haven't had time to scrub the clear coat off of it yet it takes a bit of time! You just need a brillo pad or such, then heat add oil wipe out with paper towel till there is no more brown color on the ...
Stainless steel is an unusual Material for a wok; an idea or recipe calling for a wok will probably assume and work best with: a seasoned carbon steel/cast iron/wrought iron wok (which would be the right choice for high heat stir frying, or deep frying technique. Nonstick with some but not all things you might throw at it.) OR a nonstick wok (best for ...
So I checked the temperature of water where the element was set to about 100 degrees F. It seemed to be about 25 to 30 degrees high. So what temperature should I set it for wok cooking with garlic. I ended up cooking the dish in a regular fry pan on the stove, but I would like to use the wok, otherwise it is just dead weight in my kitchen.
I don't think there is anything wrong with the wok. Chinese wok cooking requires some seriously high heat, if it was really too hot, you'd be complaining of the oil smoking so much that your eyes sting, or even seeing the wok bottom glow if the kitchen is somewhat dim. The more probable explanation is that, as you are not accustomed to this type of ...
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Good wok rings have round sections cut out to stop excessive build up of heat and fumes.
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