What kind of a Wok do you like?!
For those of you who has a wok, what is your favor material for it!? A nonstick wok!? A carbon steel wok!? Cast iron!? Stainless steel!? aluminum!? !.!.!. I have even heard of enameled wok!.
What is your favor wok!? And please give a few reasons for your choice!.
I have a carbon-steel, but I am not looking for someone to agree with me!. I am looking for interesting explanations!. Thank you for participation!.Www@FoodAQ@Com
What is your favor wok!? And please give a few reasons for your choice!.
I have a carbon-steel, but I am not looking for someone to agree with me!. I am looking for interesting explanations!. Thank you for participation!.Www@FoodAQ@Com
Answers:
I don't like non-stick for any kind of cookware!. It is not necessary!.
I have carbon steel!. I have had several over the years, including a non-stick!. Keep getting bigger ones as we had kids and they kept growing!. A well seasoned steel is essentially non-stick anyway!. Stainless would be ok but does not develop the non-stick properties and most people don't like the discoloration that happens from the high heat!.
Cast iron would be too heavy and distributes heat too evenly!. A Wok is supposed to have a hot spot!. Just the opposite of what is wanted for most Western cooking methods!. Aluminium will have the hot spot and be lighter weight but does not easily become seasoned like steel!. It can be but most people again would not like the appearance!.Www@FoodAQ@Com
I have carbon steel!. I have had several over the years, including a non-stick!. Keep getting bigger ones as we had kids and they kept growing!. A well seasoned steel is essentially non-stick anyway!. Stainless would be ok but does not develop the non-stick properties and most people don't like the discoloration that happens from the high heat!.
Cast iron would be too heavy and distributes heat too evenly!. A Wok is supposed to have a hot spot!. Just the opposite of what is wanted for most Western cooking methods!. Aluminium will have the hot spot and be lighter weight but does not easily become seasoned like steel!. It can be but most people again would not like the appearance!.Www@FoodAQ@Com
Shop in Asian stores for a wok with a long handle and helper handle on the other side!. Handles should be wood!. I think all woks in Asian stores are high carbon!. I find it's just easier to deal with it especially if you want to sautee with it and move it to the sink when it is still hot!.
High carbon is best because the food sticks up high like it should so the juices can cook off!.Www@FoodAQ@Com
High carbon is best because the food sticks up high like it should so the juices can cook off!.Www@FoodAQ@Com
I have a carbon steel deep wok also and larger nonstick flat bottom one, and the deep wok is better to use, but I find I can't get the heat high enough!.
It would be better if I had a gas hob with a proper wok burner!.Www@FoodAQ@Com
It would be better if I had a gas hob with a proper wok burner!.Www@FoodAQ@Com