Can you cook stews, soups, or sauces in a seasoned pan or wok?

Question

I'm wondering if cooking something liquidy, especially something acidic like tomato sauce, will ruin the seasoning of cookware like a wok or cast iron pan.

CS- that bums me out because I wanted to try out stir fried tomatoes in my cast iron wok and then make a soup out of it with chicken broth

Answer 1

You can seriously cook almost anything in a wok without ruining it. You can even use it as a deep fat fryer, should you wish to do so.

Answer 2

You can cook just about anything in a wok although I don't knw why you want to cook a stew in it. A wok is designed for intense heat cooking. The base of the wok gets very hot and as the food is cookef the shape aloows you to push the food up the sides to get away from the heat source. Great for making stirfrys and also good for deep fat frying. Not so good for making stews because most stew require a slow low temp cooking style. Some sauces could be made in a wok but becreful not to burn or scorch them. I would not attempt a cream style sauce in a wok.

I hope this answers your question.

Answer 3

Cooking tomatoes quickly in a wok should be fine or making a quick soup where you're just heating it up to a boil is fine.

It's long stewing in liquid that will take the seasoning off a wok or a cast iron pan.

Answer 4

Using a cast Iron pan requires a little tip or two,If the pan needs to be seasoned then I suggest placing a little cooking oil in with a pinch of salt.Heat a little (not much) and then wipe the pan out really good.Now you are seasoned and ready to rock.As long as you dry and re-season before you put away you should never have a problem with cast Iron.I don't like woks!!!

Answer 5

In countries that use woks that is all they have in the world and yet they constantly churn out wonderful, tasty foods. You can use it for just about anything on the stove. I am not sure you can bake with it, unless you have a removable handle.

Answer 6

Something acidic like tomatoes will not only take the seasoning off; but it's absorbed into the food...tastes awful !

Answer 7

3 tablespoons vegetable oil a million a million/2 kilos red meat sirloin or red meat butt, shrink in a million-inch cubes a million a million/2 cups diced onion a million tablespoon minced garlic 6 cups fowl or red meat broth a million pound red or white potatoes, shrink in a million/2 to three/4-inch cubes 2 to three teaspoons salt, to flavor 3 cups roasted, peeled, chopped eco-friendly chile or to flavor 3 tablespoons diced red bell pepper 2 tablespoons chopped cilantro, to flavor warmth the oil in a 6-quart pot over severe warmth and brown the beef in batches. placed aside. interior an identical oil, saute the onions until eventually golden. upload the garlic and saute a million minute. go back the beef to the pan alongside with any juices which could have accrued. upload the broth, potatoes, salt and produce to a boil. shrink the nice and cozy temperature and simmer for one hour, un-til the potatoes are smooth. upload the golf eco-friendly chile and the red bell pepper, and practice dinner 15 to 20 minutes more suitable. upload the cilantro, stir and serve.

Answer 8

Tomatoes can be cooked in anything except aluminum unless its anodized.

Answer 9

i read somewhere you shouold not do tomatoes in a cast iron pan i don't

Answer 10

I would use a soup pan, they are made thicker and can withstand great heat.