Please give me any info that will be helpful. Is it true that you have to season them before you cook in them? How is the process done?
2006-06-08 02:56:06 · 6 answers · asked by browneyedcutie 1 in Food & Drink ➔ Cooking & Recipes
Personal opinion -
The best woks are Chinese cast iron. They are easy to season, heat quickly, maintain the heat and distribute heat evenly. They're also not cheap, and may shatter if dropped.
American cast iron woks are much heavier, won't shatter, and heat much slower so heat control is more difficult and you probably aren't going be able to do the tosses associated with wok cooking.
Carbon steel is very popular for its price and light weight, but it doesn't hold and conduct heat evenly, and can be the dickens to season properly.
Aluminum is a good compromise so long as you get anodized aluminum which has a hardened surface.
Forget the non-stick. The coating will scratch easily and doesn't hold up to the very high heat that is key to proper wok cooking.
Stainless steel is easy to care for but expensive for what you get and doesn't cook any better than cast iron or carbon steel.
The best way to season them is to use them. Don't wash them in a strong detergent. As much as possible, clean only with hot (very hot) water and a plastic scrubber.
2006-06-08 04:15:14 · answer #1 · answered by Montana Don 5 · 1⤊ 0⤋
I don't know how the non stick ones are these days, but they used to not do so well in high heat, if I recall correctly, and with a wok, you want to be able to cook with high heat.
Seasoning it is not really necessary, but if you want to, you coat it in oil and stick it in the oven, very low heat (make sure you keep and eye on it so it does not cause a fire)
2006-06-08 03:01:44 · answer #2 · answered by stacey 5 · 0⤊ 0⤋
Avoid the non-stick ones. Stainless steel does not have to be "seasoned", cast iron pans do.
2006-06-08 03:01:01 · answer #3 · answered by KathyS 7 · 0⤊ 0⤋
I prefer stainless steel over all the rest. It does not peel like the non stick coatings do and easy to clean.
2006-06-08 03:06:31 · answer #4 · answered by Sweetgator2 1 · 0⤊ 1⤋
seasoning is tricky ~ you have to bake it at high temperatures for long amounts of time and its gets pretty smokey!
see below.
2006-06-08 03:00:53 · answer #5 · answered by indie_chixor 2 · 0⤊ 0⤋
both it will help
2006-06-08 03:00:53 · answer #6 · answered by puddin 1 · 0⤊ 0⤋