Carbon steel wok
|
|
 Dec 24 2015, 06:23 PM
Return to original view | Post
#1
|
 
Junior Member
165 posts Joined: Jul 2010 
|
QUOTE(imbibug @ Dec 23 2015, 09:51 PM) No, the problem is not due to improper use. Teflon non-stick is useless in asian cooking where high heat is necessary. Ceramic/marble coated cookware were better but still wore out despite reasonably good care. A well seasoned carbon steel wok is much better for daily use for frying. i agree but can't help you. Got my wok from my hometown up north. Normal steel wok work better for asian cooking. Faster to heat up and more versatile. |
|
|
Dec 24 2015, 06:27 PM
Return to original view | Post
#2
|
|
Junior Member
165 posts Joined: Jul 2010
|
QUOTE(imbibug @ Dec 23 2015, 09:51 PM) No, the problem is not due to improper use. Teflon non-stick is useless in asian cooking where high heat is necessary. Ceramic/marble coated cookware were better but still wore out despite reasonably good care. A well seasoned carbon steel wok is much better for daily use for frying. May I suggest you go to some of the larger open air market like in Pudu. Ask around and see if they sell it there. Else ask the boss or the aunties around there for recommendation.My wok is not carbon steel. Not aluminum too. Dunno what allow but it is medium weight and doesn't rust. Colour is gray. |
| Change to: |  0.0166sec
 1.44
 7 queries
 GZIP Disabled
Time is now: 4th December 2025 - 12:24 AM |
Quote