looks like oil soaked fish~~

is that a non-stick pan or frying pan?... non-stick pan frying around that much heat will spoil the surface pretty fast

actually i'm concern about your non-stick pan surface

going high heat frying stuffs will reduce the non-stick surface drastically.

and the usual reason we use non-stick is to reduce the amount of oil used to cook

if u want to use a lots of oil then it spoil the reason to use non-stick pan

This post has been edited by rainy~days: May 7 2009, 10:38 PM

btw it's better to get a chinese wok, western wok version is much more thicker than chinese wok, it take's longer to heatup and harder to control the heat.

and make sure that your basin is large enough able to wash the wok, if u decide to buy a really big 1.

chizzu going for the gathering tomorrow~

lets us make sure he sponsor everyone of us go japan or end up at bottom of klang river

double post to show off he's going to japan... that's it~ we going to belanja him a trip to the bottom of klang river