Is a wok made of nonstick carbon steel good?!
Answers:
In a word, no!.
Wok cooking entails the use of very high heat!. And nonstick tends to burn off at very high heat!.
Look for a carbon steel wok with no nonstick coating!. Treat it almost like cast iron, meaning do not wash with soap!. Scrub after using with hot water only, dry completely, then use a paper towel to rub a thin coat of vegetable or canola oil on the surface before storing!.
The more you use it, the more nonstick it will become over time!.Www@FoodAQ@Com
Wok cooking entails the use of very high heat!. And nonstick tends to burn off at very high heat!.
Look for a carbon steel wok with no nonstick coating!. Treat it almost like cast iron, meaning do not wash with soap!. Scrub after using with hot water only, dry completely, then use a paper towel to rub a thin coat of vegetable or canola oil on the surface before storing!.
The more you use it, the more nonstick it will become over time!.Www@FoodAQ@Com
It depends!. It's more convenient, especially to wash, and the newer ones are deeper than the older, heaver ones I've used working in restaurants!. But as a seasoned kitchen worker and avid "chef", I think the ones that aren't nonstick give you a smokier flavor, and I like that (personally)!. also, if you watch "No Reservations with Anthony Bourdain" on the food network, there was an episode where he went to a small town in China and got invited to eat with a farming family who have lived in the same house and cooked with the same wok for 200 years, and he compared the food to some of the best ethnic food he's had worldwide!. So the older and more broken in, the better!Www@FoodAQ@Com