Outline ·
[ Standard ] ·
Linear+
stainless steel pan, come recommend
|
Xccess
|
 Dec 23 2020, 05:27 PM
|
|
Stainless steel wok/pan can be tedious when comes to cleaning. Once overheated which is very common, the oil itself will burnt and creates brownish stain that's difficult to remove. Lots of scrubbing involved.
For myself, I kept a cast iron wok for cooking fried rice, stir fried veg, chili paste. Those that requires lots of stirring.
A non-stick for frying stuff that have the tendency to stick, such as fish, tofu...something delicate.
This post has been edited by Xccess: Dec 23 2020, 05:27 PM
|
|
|
|
|
|
Xccess
|
Dec 23 2020, 05:40 PM
|
|
|
QUOTE(ieatchickens @ Dec 23 2020, 05:34 PM) get that ceramic neoflam on shopee, cheap coz its pink, doesn't have two screw-bolts on the pan-face. I have one, its the best. not as slippery as teflon but studies show its cleaner, healthier. to use with, a wooden flat ladel thingy, use dremel to sharpen the edge to flip eggs and fish. avoid tefal, teflon coats, tis the respiratory cautious season. The problem with ceramic is the weight. However, for those who cook often, it's good to have one in their arsenal. For certain cooking style, it requires constant tossing, therefore weight is a factor. These are photos of my dishes..haha. This post has been edited by Xccess: Dec 23 2020, 05:51 PM Attached thumbnail(s)
|
|
|
|
|
|
Xccess
|
Dec 23 2020, 05:49 PM
|
|
|
QUOTE(ieatchickens @ Dec 23 2020, 05:45 PM) its aluminum, with two top and bottom coats of 'ceramic'. Its light i think I see. Worth researching. What's the weight of your pan? Any idea? |
|
|
|
|
Quote
0.0202sec
0.37
7 queries
GZIP Disabled