Here’s more information about the pan, according to Aldi: Measures 14 Dia. Aldi has been selling wok pans for years now, both in 12-inch and 14-inch varieties. And even if you’re on a budget, there are plenty of great options to pick from. In 20, the pan cost 12.99 and was available in either black or gray. Best wok for heavy-duty heat retention: Tramontina Trento 32cm cast iron wok, 79.99. Best lightweight quality wok: Netherton Foundry 33cm iron wok, 79.35. Best for taking to the table: Le Creuset toughened non-stick wok, 175. It comes down to a matter of personal preference. Best hybrid wok: HexClad 30cm Hybrid wok, 145.99. After a week, just keep the wok pan clean and add a bit of oil to your wok after it has dried out.Ħ. None of these options is inherently better than the other. The Big Green Egg Carbon Steel Wok is perfect for stir-frying meats, seafood, and vegetarian meals. Keep doing this for one week to enhance the quality of the wok. Perfectly designed to work with the EGGspander. NOTE: REMOVE FACTORY COATING AND SEASON BEFORE USEĢ.Scrub the wok using metal scrub or steel wool until the factory coating is completely removedĤ.Dry the interior and exterior of the wok with tissue paper or towelĦ.Remove the water and dry it with tissue paper or towelħ.Place the wok on the stove top and turn it on to high heatĨ.Wipe the inside of the wok with canola oilĩ.Repeat process till wok develop a good patina or until wok turns to black.ġ.Do not use steel wire ball to clean the wok when its already seasonedĢ.If there is oil dirt after cooking, use soft sponge or wok brush with detergent and rinse it with waterģ.The protective layer on the new wok is not stable therefore put more oil before cookingĤ.In the first week of using the wok pan try not to make soup, starchy and acidic foods.ĥ.After using, dry the wok, put some oil on the wall and heat the wok for a minute. Oxo Obsidian Carbon Steel 10-inch Fry Pan (50 at Amazon) This pan has a large cooking surface and deeply angled sides, making it ideal for cooking large batches. If rusting persists, simply re-season the wok. Designed for rapid movement and high heat, the Wok has a flat base to be optimized for all stovetops. Store in a cool dry place to avoid rusting. Dry it with a clean towel or tissue and apply oil on the surface. The Made In Wok can do that, because it’s made out of carbon steel, which takes high temperatures like cast iron, but heats up and then cools down faster. Really excited to get the carbon steel wok, however it scratched after only 1 use after cooking a full. To clean, gently scrub the surface with a soft sponge or a wok bamboo brush then apply a small amount of detergent and rinse with water. Let the wok cool down before you can wash it. ![]() You need to season this wok before using it. This wok captures the essence of Oriental meals at its finest.įor a quick maintenance guide, avoid cooking with highly acidic foods as it can break down the product’s natural non-stick seasoning. The iconic Asian wok for all the greatest Asian meals.
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