I think janji is cast iron made mostly is very reliable to me haha

tefal coating is hazardous to health. use a stainless steel one

I had use em before

sooner or later the coating will "disappeared"

like this



Imagine those coating disappeared into your fried rice

cast iron FTW!

Cast Iron



This post has been edited by JimbeamofNRT: Aug 14 2024, 08:14 PM

Shogun original from Japan.

for real?

I tried. Couldn't

Everything sticks on the pan. Then put more oil, the smoke evaporates on high heat.

Heat it up really hot and reduce (it holds the heat), then only put a bit of oil, and make sure your egg already close to room temperature. It won't stick. I also pan fry fish with the skin on stainless steel. Nothing sticks. Just need to practice and you won't go back to those tefal shit all. Mine are from Ikea, those with 365+ label are the ones to go for although it can be very heavy like 2 kg and expensive.

They say cast iron need to season it.

How often do you do that

They also say don't wash too clean..

just like u treat wok. keyword: need some proper maintenance, oil em, put em at dry place , otherwise karat then u have to brush em a bit

and it is freaking heavy. most of the time I am the only one who use it

but dem versatile, can be used in the oven as well, bake pizza on it, result : super crispy

non stick after 1 year become stick
if over heat the pan toxic fume are release .

i use cast iron wok and a carbon steel flat bottom wok . non stick when you use right.
youtube have videos. or just watch the guy how he fry kuay tiaw .



This post has been edited by Momo33: Aug 14 2024, 08:32 PM

Yes. I'm eyeing one already. Will get it once I finish understand the seasoning part.

You can start by using wok first. My wet kitchen got high pressure gas stove, so yes...

similar to this

Anyway, I no longer use stainless steel.

Use carbon steel instead.

Will not stick if heat high

Make sure use palm oil for higher smoke point

For my cash iron pans I just use it like normal eventually it would season itself after repeating using it. Just need to dry in on stove after washing if not it would rust. If worry, just rub some cooking on it before storage.

I would consider carbon steel over cash iron. Same effect but lighter.

This post has been edited by gaman: Aug 14 2024, 08:56 PM

wah, can open dai chao with that wok hei!

i'll try and see if it works.

thanks. will find out their difference.

Non stick pans causes cancer

Ha ha ha 😂 😂

I have forgotten about this post.