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What materials make up the coating of a nonstick wok?
A "nonstick" wok is typically a stainless or aluminum wok coated with Teflon or a Teflon derivative such as "TFAL." They are not suitable for houses with pet birds. Even slight overheating of a Teflon coating produces fumes that kill birds.
What is the non stick coating on the inside made from?
This Aroma has a teflon coating on the inside of the wok, in which offers a non-stick surface. On most electronic wok, since it is plug in you will have a telfon coating since it is electric.
Is a steel wok better than a teflon covered one?
yes, steel will give you a better taste, allows things to brown faster, wont Smoke at high heat, teflon will come off after a while, and will scratch easly
What is the best skillet for blackened food?
I could try a good seasoned cast iron pan. You can also use a good teflon skillet.
What can be used as a substitute for Teflon?
Iron skillets seasoned with vegetable oil or animal fat.One still popular ingredient is PAM, which is a vegetable spray that contains alcohol.
How cure a new wok?
I purchased my wok from The Wok Shop in San Francisco. These are the instructions that came with it: Care and Seasoning of your Wok -- Three Methods The most important step in the care of your wok is to season it properly before use. As the wok is used, it will gradually become a darker color which results in a smooth, non-stick cooking surface. We at the Wok Shop recommend three methods for initial seasoning, all of which we have tested in our own kitchens. Choose the method most suitable for you. Stovetop Seasoning Method Scrub the wok in hot soapy water to remove the oil preservative which is applied in manufacturing. Dry thoroughly over heat. The Chinese then "burn" the wok. To do this, first place the wok over high heat until it is hot. Put about 2 or 3 tablespoons of oil into the wok. Spread the oil completely the wok back and forth. Continue heating the wok until the over the inside surface with a spatula and by tipping oil "burns" into it. Use caution to prevent a grease fire. After cooking, wash the wok under hot running water using a bamboo brush to loosen the food particles. Dry immediately by heating on the stove. A light coat of oil may be applied as a preservative. Oven Seasoning Method First, wash the wok thoroughly and dry over heat. Next, coat the wok, inside only, with cooking oil. Bake in the oven at 450° for 20 minutes. Remove from the oven, let cool, wash (scour) and dry over heat again. Repeat this process three or four times. Your wok should look bronze in color when seasoned this way. Note: If your wok has a wooden or plastic handle that cannot be removed, cover the handle with a damp dishcloth then cover the dishcloth with foil before baking. This will keep the wood or plastic from getting scorched or melting. Salt Seasoning Method (gas stove only) First, wash and dry wok thoroughly. Pour at least 1 cup of table salt into wok. Sit wok on gas burner and with gas flame on high, stir salt constantly for 20 minutes, up and around the sides, too. Voila! Wok is now black and seasoned. Wipe clean and with paper towel with little cooking oil, coat the wok. It is now seasoned and ready to use. bainofmyexistance - The Wok Shop
How do you season a wok?
If you have an electric wok or a non-stick wok, you do not season it.If you have a traditional carbon steel wok or cast iron wok, then you need to season it.The best way to season a carbon steel wok or a cast iron wok is to use the so-called 'salt seasoning method'. It is discussed in detail (along with other ways to season or re-season a wok) at:http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/wok_care_seasoning_a_wok_how_to_season_a_wok/If you do not season a new carbon steel or cast iron wok food will stick to it and you won't be able to cook in it.
What is an electric wok?
It's much like an electric skillet or an electric teapot, you can plug it in. Most woks use heat from a gas stove or an electric sotve and they have a ring to balance to wok on. An electric was has a built in heating unit and doesn't need an external heating source. Electric woks are usually stainless steel and are seasoned like convential woks. If you are planning and doing a lot of cooking in a wok then go convential and get a good one. Learn the proper way to season, cook and care for the metal and it will be the only wok you need. Plus it is a showy way to cook for entertaining. If you just want to cook with it occasionally than a good electric one is all you need. For images of the two use a search engine like Google and type in wok. An electric wok is an instrument used to stir-fry vegetables, meat, and other items. It resembles a large shallow bowl and has a lid. When you plug it in, the bowl becomes hot enough to cook food.
Why do professional chefs prefer to do their cooking in a plain carbon steel wok?
A carbon steel wok, once it is seasoned, requires very little maintenance. A quick swish in hot soapy water is all that is required to clean it. Stainless steel woks never acquire this "seasoning" and so tend to stick when cooking.
Where was wok borrowed from?
The wok was invented in 3000 b.c
What is an Asian curry served in a wok?
Any, just serve it in a wok! It is cooked in a wok not served.
The name of a Chinese frying pan?
wok
