2007-05-30 15:56:09 · 11 answers · asked by K T 1 in Food & Drink ➔ Cooking & Recipes
Plain hammered steel. It improves with use just like cast iron and will eventually turn black which helps prevent sticking.
2007-06-04 00:02:18 · answer #1 · answered by Charles C 7 · 0⤊ 0⤋
Best Material For A Wok
2016-12-11 17:08:51 · answer #2 · answered by ? 4 · 0⤊ 0⤋
The question is will Bell be able to fill in those big shoes of Pietersen? I don't think so. Though he has improved a lot in this format, his strike rate as an opener, as Neil said, is not good. Tendulkar who has played the maximum number of matches has the strike rate of above 86. That's how an opener should be. Yes, Bell can be handy while facing the new ball because he is technically a correct batsman. Though Pietersen came into form only against Pakistan after nearly 3 years of drought, he was a fear force for the opponents. He could take away the game from the opposition single handedly. Bell and Cook are not that fearsome. England need an aggressive opener. May be then Bell could prove to be an asset for them while anchoring the innings from one end.
2016-05-17 09:21:46 · answer #3 · answered by ? 3 · 0⤊ 0⤋
I think the best material for a cookin wok if you want to cook quickly is copper or copper alloys ,
because it has high heat conductivity (about 9 times of steel , 1/5 times of aluminum)
but if you want to warm up the food or cook for long times the cast iron is the best
2007-06-06 22:45:43 · answer #4 · answered by iman_college 2 · 0⤊ 0⤋
I would not trade my cast iron wok for all the woks in China. It may be heavy but after so many years of use, it is seasoned perfectly and turns out perfect stir fried foods.
2007-06-04 17:52:10 · answer #5 · answered by Bandeeto Behr 2 · 0⤊ 0⤋
The best thing to do would be to buy one from an asian supermarket. I find that the woks they sell in other shops are too thick. The asian supermarkets are also cheaper.
2007-06-06 13:04:24 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Either one will work just fine. But the most important thing is how even the pan distributes the heat.
2007-06-07 15:52:20 · answer #7 · answered by Eugene 6 · 0⤊ 0⤋
I have a cast iorn wok, it is great to cook in
2007-06-04 06:04:39 · answer #8 · answered by pam h 2 · 0⤊ 0⤋
I have always believed steel was the best as they will take the extreme heat required for good stir frying.
2007-05-30 16:19:33 · answer #9 · answered by Anonymous · 0⤊ 0⤋
You can't beat good old fashioned cast iron, seasoned with olive oil.
2007-06-07 02:31:42 · answer #10 · answered by Anonymous · 0⤊ 0⤋