| S P Arif Sahari Wibowo |
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Hi!
Ok, first I admit, I am a bit lazy to clean kitchen stuff, I
like to cook, but try to minimize the consequences (cleaning).
:-)
Tool that I use most - and need most cleaning - is wok /
skillet. So I try to find wok / skillet that need the least
effort to clean.
First and most often I used is carbon steel wok. But although I
always use oil, even do deep frying, always something stick to
it, which is hard to clean. I often ends up with hard scrubber
and a lot of elbow grease.
I tried non-stick, although I don't need much of the non-stick
feature in cooking, but yes it wonderful in cleaning - for a
while. Even if I always clean it, eventually the oil residue
(polimerized vegetable oil) will collected on its surface and
reduce its non-stick characteristic. I tried to clean the
residue but eventually there always some left.
I also think about cast iron, but other than not easy to find
cast iron wok around here (Champaign, IL), I heard that from
time to time one need take time to re-season the cookware,
especially when some food actually ends up stick to it and have
to be scrubbed out. I also heard that some kind of food
(acidic?), if cooked in cast iron cookware, will 'weaken' the
seasoning, and so will cause the need of re-seasoning also.
Any other ideas?
Thank you!
--
(Stephan Paul) Arif Sahari Wibowo
_____ _____ _____ _____
/____ /____/ /____/ /____
_____/ / / / _____/ http://www.arifsaha.com/
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| kevnbro |
>First and most often I used is carbon steel wok. But although I always use oil, even do deep frying, always something stick to it, which is hard to clean. I often ends up with hard scrubber and a lot of elbow grease.
I own and frequently use a carbon steel wok. The key to avoiding
sticking is to keep it well seasoned and only wash it with soap when it
really needs it. If you clean it immediately after using by emptying
the oil, rinsing it with water and wiping it dry, it'll remain seasoned
and reduce stuck-on food. I also occasionally after cleaning will heat
it back up on the stove-top, get it good and hot and using a
papertowel, wipe it down good with a thin coating of oil to ensure it
remains seasoned.
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| Michael \Dog3\ Lonergan |
S P Arif Sahari Wibowo <arifsaha@yahoo.com> looking for trouble wrote in
news:Pine.LNX.4.63.0512081632280.19312@localhost.localdomain:
> Hi!
>
> Ok, first I admit, I am a bit lazy to clean kitchen stuff, I
> like to cook, but try to minimize the consequences (cleaning).
>:-)
>
> Tool that I use most - and need most cleaning - is wok /
> skillet. So I try to find wok / skillet that need the least
> effort to clean.
>
> First and most often I used is carbon steel wok. But although I
> always use oil, even do deep frying, always something stick to
> it, which is hard to clean. I often ends up with hard scrubber
> and a lot of elbow grease.
>
> I tried non-stick, although I don't need much of the non-stick
> feature in cooking, but yes it wonderful in cleaning - for a
> while. Even if I always clean it, eventually the oil residue
> (polimerized vegetable oil) will collected on its surface and
> reduce its non-stick characteristic. I tried to clean the
> residue but eventually there always some left.
>
> I also think about cast iron, but other than not easy to find
> cast iron wok around here (Champaign, IL), I heard that from
> time to time one need take time to re-season the cookware,
> especially when some food actually ends up stick to it and have
> to be scrubbed out. I also heard that some kind of food
> (acidic?), if cooked in cast iron cookware, will 'weaken' the
> seasoning, and so will cause the need of re-seasoning also.
>
> Any other ideas?
>
> Thank you!
>
I have 2 woks. I have the GOOD wok and the wok that I use for quickie
meals. The every day wok is a teflon coated wok. Stuff still sticks to it
but I throw in a bit of baking soda and scrub it off. Never had a problem
with it. I still season it after about every 10th use.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
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| aem |
kevnbro wrote:
> >First and most often I used is carbon steel wok. But although I always use oil, even do deep frying, always something stick to it, which is hard to clean. I often ends up with hard scrubber and a lot of elbow grease.
>
> I own and frequently use a carbon steel wok. The key to avoiding
> sticking is to keep it well seasoned and only wash it with soap when it
> really needs it. If you clean it immediately after using by emptying
> the oil, rinsing it with water and wiping it dry, it'll remain seasoned
> and reduce stuck-on food. I also occasionally after cleaning will heat
> it back up on the stove-top, get it good and hot and using a
> papertowel, wipe it down good with a thin coating of oil to ensure it
> remains seasoned.
All good advice. I would emphasize "immediately" for anyone who wants
to minimize the washing effort. Have a serving bowl ready, remove the
food from the wok into it, dispose of any excess oil, and put the wok
under running water. It should sizzle and steam. Swish it with your
cleaner, whether a bamboo brush or a scotch pad, rinse and put it back
on the fire. Wipe excess water with a paper towel. Should take less
than a minute. Don't forget to turn the fire off before your serve and
eat. ;-)
As far as the nonstick stuff goes, if the OP is generating an oil
coating on that stuff he's probably using it for the wrong purpose.
I.e., too much oil, too much heat. That kind of frying is best done in
a skillet or pan other than a nonstick kind. -aem
-aem
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| S P Arif Sahari Wibowo |
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On Sat, 10 Dec 2005, aem wrote:
> I would emphasize "immediately" for anyone who wants to
> minimize the washing effort. Have a serving bowl ready,
> remove the food from the wok into it, dispose of any excess
> oil, and put the wok under running water. It should sizzle
> and steam.
I guess I missed both the seasoning and the "immediately" part.
I thought carbon steel wok shoulbe kept clean (metal look),
seasoned means it will be black, right? I didn't wash it
immediately since I was worried that will be bad for the wok.
> Swish it with your cleaner, whether a bamboo brush or a scotch
> pad, rinse and put it back on the fire. Wipe excess water
> with a paper towel.
If there is something sticking to it, and I scrub it out, will
it weaken the wok seasoning?
Will soapy scrubber bad to wok seasoning?
How do I know when the wok need reseasoning?
> As far as the nonstick stuff goes, if the OP is generating an
> oil coating on that stuff he's probably using it for the wrong
> purpose. I.e., too much oil, too much heat.
Definitely in many case it is deep frying or semi deep frying,
in high heat. I guess these are better for carbon steel work,
right?
But i also do stir-fry cooking, which obviously lower heat, Will
that work in seasoned carbon steel wok?
Thanks!
--
(Stephan Paul) Arif Sahari Wibowo
_____ _____ _____ _____
/____ /____/ /____/ /____
_____/ / / / _____/ http://www.arifsaha.com/
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| Jerry Avins |
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S P Arif Sahari Wibowo wrote:
...
> If there is something sticking to it, and I scrub it out, will it weaken
> the wok seasoning?
Probably not.
> Will soapy scrubber bad to wok seasoning?
Not a brush, a cloth, or a knitted plastic pad.
> How do I know when the wok need reseasoning?
When damp spots rust in storage.
>> As far as the nonstick stuff goes, if the OP is generating an oil
>> coating on that stuff he's probably using it for the wrong purpose.
>> I.e., too much oil, too much heat.
>
>
> Definitely in many case it is deep frying or semi deep frying, in high
> heat. I guess these are better for carbon steel work, right?
Or cast iron. Or stainless.
> But i also do stir-fry cooking, which obviously lower heat, Will that
> work in seasoned carbon steel wok?
That's what a wok is mainly for. Any material that can rust -- mostly,
that's cast iron and carbon steel -- can be seasoned with oil. See
http://users.erols.com/jyavins/season.htm for my take on the subject.
> Thanks!
You're welcome!
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
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| Jerry Avins |
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Michael "Dog3" Lonergan wrote:
> I have 2 woks. I have the GOOD wok and the wok that I use for quickie
> meals. The every day wok is a teflon coated wok. Stuff still sticks to it
> but I throw in a bit of baking soda and scrub it off. Never had a problem
> with it. I still season it after about every 10th use.
You season Teflon? How?
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
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| aem |
Michael "Dog3" Lonergan wrote:
>
> I have 2 woks. I have the GOOD wok and the wok that I use for quickie
> meals. The every day wok is a teflon coated wok. Stuff still sticks to it
> but I throw in a bit of baking soda and scrub it off. Never had a problem
> with it. I still season it after about every 10th use.
A teflon coated wok is a contradiction in terms. Woks are for
stirfrying. (Well, they are actually for all kinds of cooking, but
stirfrying is what is most often done.) Stirfrying demands the highest
heat you've got, usually maintained at that high level throughout. It
also usually features tossing the wok contents around with a spatula.
Both the high heat and the friction from the stirfrying are bad for
teflon; definitely not what it was invented/designed for. Call it your
high-sided teflon pan, but don't call it a wok, and don't try wok
cooking in it. -aem
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| aem |
Michael "Dog3" Lonergan wrote:
>
> I have 2 woks. I have the GOOD wok and the wok that I use for quickie
> meals. The every day wok is a teflon coated wok. Stuff still sticks to it
> but I throw in a bit of baking soda and scrub it off. Never had a problem
> with it. I still season it after about every 10th use.
A teflon coated wok is a contradiction in terms. Woks are for
stirfrying. (Well, they are actually for all kinds of cooking, but
stirfrying is what is most often done.) Stirfrying demands the highest
heat you've got, usually maintained at that high level throughout. It
also usually features tossing the wok contents around with a spatula.
Both the high heat and the friction from the stirfrying are bad for
teflon; definitely not what it was invented/designed for. Call it your
high-sided teflon pan, but don't call it a wok, and don't try wok
cooking in it. -aem
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| PastaLover |
S P Arif Sahari Wibowo wrote:
> On Sat, 10 Dec 2005, aem wrote:
>
>
> But i also do stir-fry cooking, which obviously lower heat, Will that
> work in seasoned carbon steel wok?
Done properly, stir-fry cooking in a wok is actually a pretty high
intense heat. In Ancient China, where this sort of cooking originated,
fuel was sometimes in short supply. So they used a hot fire for a
shorter time to limit the amount of fuel they needed.
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| PastaLover |
Jerry Avins wrote:
> S P Arif Sahari Wibowo wrote:
>
> ...
>
>> If there is something sticking to it, and I scrub it out, will it
>> weaken the wok seasoning?
>
>
> Probably not.
Anything abrasive can remove the seasoning.
>> How do I know when the wok need reseasoning?
>
>
> When damp spots rust in storage.
Never put a wok away wet or with any moisture on it's surface. If you
get rust, you're doing something wrong! If you deglace the wok while
it's still cooking hot, and wipe it clean, and then remove from the
heat, the remaining heat in the metal should evaporate any moisture.
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| S P Arif Sahari Wibowo |
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On Sat, 10 Dec 2005, PastaLover wrote:
> Anything abrasive can remove the seasoning.
So, how the best wat to clean stuff that stick to the wok?
> If you deglace the wok while it's still cooking hot, and wipe
> it clean, and then remove from the heat, the remaining heat in
> the metal should evaporate any moisture.
What "deglace" meant here?
Thanks!
--
(Stephan Paul) Arif Sahari Wibowo
_____ _____ _____ _____
/____ /____/ /____/ /____
_____/ / / / _____/ http://www.arifsaha.com/
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| S P Arif Sahari Wibowo |
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On Sat, 10 Dec 2005, Jerry Avins wrote:
> S P Arif Sahari Wibowo wrote:
>> Will soapy scrubber bad to wok seasoning?
> Not a brush, a cloth, or a knitted plastic pad.
Not sure what you meant here, so which one good and which one
bad?
> Or cast iron. Or stainless.
Hmmm... stainless. Unfortunately stainless seems to be very
sticky, right? Is there anyway to seasoned a stainless?
How about other materials? Such as ceramic/enamel (not that I
ever saw enamel wok :-) ), or anodized metals?
Thanks!
--
(Stephan Paul) Arif Sahari Wibowo
_____ _____ _____ _____
/____ /____/ /____/ /____
_____/ / / / _____/ http://www.arifsaha.com/
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| PastaLover |
S P Arif Sahari Wibowo wrote:
> On Sat, 10 Dec 2005, PastaLover wrote:
>
>> Anything abrasive can remove the seasoning.
>
>
> So, how the best wat to clean stuff that stick to the wok?
>
>> If you deglace the wok while it's still cooking hot, and wipe it
>> clean, and then remove from the heat, the remaining heat in the metal
>> should evaporate any moisture.
>
>
> What "deglace" meant here?
"Deglace" means to use a liquid to remove the carmelized food bits from
the pan or other cooking vessel. You usually deglace as a first step to
making a sauce (those little food bits carry a lot of flavor!), and
you'd probably some sort of wine or stock.
As this is just for cleaning, use water. After you've finished cooking,
remove the food to a serving dish and then return the wok to the heat.
Then pour in some water. It will steam up, so be careful. Use a bamboo
brush to swish the now boiling water around. It will dissolve most or
all of the food residue that is sticking to the wok. The slight
abrasiveness of he bamboo will do the rest. Then, pour out the water,
and set the wok aside. It'll still be hot enough to evaporate off the
remaining moisture.
To further protect against rusting, take a little cooking oil on a paper
towel, and rub the inside surface of the wok. You want the slightest
possible coating. This will further protect the wok from rust and help
with the seasoning.
When you cook with a wok, begin heating it before adding anything to it.
This heat, combined with the traces of oil from the last cleaning
session, will further season the wok. When the wok is fully heated, add
any oil used for cooking and then the food to be cooked. You don't need
a lot of oil (unless you're doing deep frying, obviously....).
>
> Thanks!
>
You're welcome.
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| Jerry Avins |
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S P Arif Sahari Wibowo wrote:
> On Sat, 10 Dec 2005, Jerry Avins wrote:
>
>> S P Arif Sahari Wibowo wrote:
>>
>>> Will soapy scrubber bad to wok seasoning?
>>
>> Not a brush, a cloth, or a knitted plastic pad.
>
>
> Not sure what you meant here, so which one good and which one bad?
Neither a brush, a washcloth (dish rag?), nor a knitted plastic
scrubbing pad will hurt a good seasoned finish. Long soaking is not good.
>> Or cast iron. Or stainless.
>
>
> Hmmm... stainless. Unfortunately stainless seems to be very sticky,
> right? Is there anyway to seasoned a stainless?
What to you mean, sticky? What sticks when you deep fry? Stainless steel
is easy to clean because there are no cleaners too rough for it. I scrap
with a flat turner and bronze or stainless steel pads. If you want your
pots as show pieces, buy a separate set for that. Otherwise, accept some
staining (surface darkening) where it's been overheated.
> How about other materials? Such as ceramic/enamel (not that I ever saw
> enamel wok :-) ), or anodized metals?
I've see a cast-iron wok, but it wasn't any good. The thermal mass makes
it take too long to heat and cool, and the thickness makes it impossible
to heat just the middle. Aluminum is no good because it conducts heat
too well so the heat runs up the sides instead of staying in the middle,
just like cast iron. The best woks are iron, just thick enough not to be
flimsy.
I use an iron wok shovel, and I season that too so I don't have to worry
about it rusting.
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
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| Michael \Dog3\ Lonergan |
Jerry Avins <jya@ieee.org> looking for trouble wrote in
news:K8adnahyupJ84gbeRVn-uw@rcn.net:
> Michael "Dog3" Lonergan wrote:
>
>
>> I have 2 woks. I have the GOOD wok and the wok that I use for quickie
>> meals. The every day wok is a teflon coated wok. Stuff still sticks
>> to it but I throw in a bit of baking soda and scrub it off. Never
>> had a problem with it. I still season it after about every 10th use.
>
> You season Teflon? How?
>
> Jerry
I'm sure it's wrong but I heat the wok on really high heat, dump in some
oil and smear it all over the inside of the wok. It seems to help with the
cleaning.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
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| Michael \Dog3\ Lonergan |
"aem" <aem_again@yahoo.com> looking for trouble wrote in
news:1134266622.203181.104310@g14g2000cwa.googlegroups.com:
>
> Michael "Dog3" Lonergan wrote:
>>
>> I have 2 woks. I have the GOOD wok and the wok that I use for quickie
>> meals. The every day wok is a teflon coated wok. Stuff still sticks
>> to it but I throw in a bit of baking soda and scrub it off. Never
>> had a problem with it. I still season it after about every 10th use.
>
> A teflon coated wok is a contradiction in terms. Woks are for
> stirfrying. (Well, they are actually for all kinds of cooking, but
> stirfrying is what is most often done.) Stirfrying demands the
> highest heat you've got, usually maintained at that high level
> throughout. It also usually features tossing the wok contents around
> with a spatula. Both the high heat and the friction from the
> stirfrying are bad for teflon; definitely not what it was
> invented/designed for. Call it your high-sided teflon pan, but don't
> call it a wok, and don't try wok cooking in it. -aem
>
>
It's a wok and it works just fine for a quick stir fry. I don't much care
what the correct term for it is because it works for me for quick meals. I
use high heat with the teflon wok and it is none the worse for wear. I use
both woks a lot but the teflon wok is the one I go for when I'm doing a
quickie stir fry. It also makes killer fried rice.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
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| Jerry Avins |
Michael "Dog3" Lonergan wrote:
...
> I'm sure it's wrong but I heat the wok on really high heat, dump in some
> oil ...
Ouch! I don't want to hear about it. :-)
Look: seasoning is the (intentional or negligent) creation of a coat of
congealed oil. Iron oxide, even in small quantities, toughens the
oil-based varnish skin enough to make it useful. You pay extra for
Teflon. Why cover it up? Especially since the skin isn't tough enough
without a little oxide to hold up, and will peel off the Teflon in
patches anyway.
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
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| RoR |
On Sun, 11 Dec 2005 01:15:11 GMT, S P Arif Sahari Wibowo <arifsaha@yahoo.com>
wrote:
>On Sat, 10 Dec 2005, aem wrote:
>> I would emphasize "immediately" for anyone who wants to
>> minimize the washing effort. Have a serving bowl ready,
>> remove the food from the wok into it, dispose of any excess
>> oil, and put the wok under running water. It should sizzle
>> and steam.
>
>I guess I missed both the seasoning and the "immediately" part.
>I thought carbon steel wok shoulbe kept clean (metal look),
>seasoned means it will be black, right? I didn't wash it
>immediately since I was worried that will be bad for the wok.
>
>> Swish it with your cleaner, whether a bamboo brush or a scotch
>> pad, rinse and put it back on the fire. Wipe excess water
>> with a paper towel.
>
>If there is something sticking to it, and I scrub it out, will
>it weaken the wok seasoning?
use kosher salt to scrub the stuck on bits. use a paper towel to rub kosher salt over the
area until it is clean.
Heat the wok a bit and rub a little high temperature oil, such as peanut oil, onto the wok
and put it away when it cools.
--
Rick R
rorider@gmail.default
replace default with com to email
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| jhavelka@gmail.com |
> I've see a cast-iron wok, but it wasn't any good. The thermal mass makes
> it take too long to heat and cool, and the thickness makes it impossible
> to heat just the middle. Aluminum is no good because it conducts heat
> too well so the heat runs up the sides instead of staying in the middle,
> just like cast iron. The best woks are iron, just thick enough not to be
> flimsy.
>
> I use an iron wok shovel, and I season that too so I don't have to worry
> about it rusting.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> =AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=A
F=AF=AF=AF=AF=AF=AF=AF=
=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=A
F=AF=AF=AF=AF=AF=AF=AF=AF=
=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=AF=A
F=AF=AF=AF=AF=AF
Iron and cast iron are basically the same (may be the same) depending
on carbon concentration. Cast iron typically is known by high carbon
concentration and for spheroidal effects of carbon in the metal matrix.
How can a cast iron wok and iron wok differ when cooking?
The thermal properties of aluminum and iron differ significantly. I
don't know exactly which metals are best for woks, I would imagine what
they were originally made out (iron) of would be the best choice. Iron
and steel differ only in carbon concentration.
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| Jerry Avins |
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jhavelka@gmail.com wrote:
>>I've see a cast-iron wok, but it wasn't any good. The thermal mass makes
>>it take too long to heat and cool, and the thickness makes it impossible
>>to heat just the middle. Aluminum is no good because it conducts heat
>>too well so the heat runs up the sides instead of staying in the middle,
>>just like cast iron. The best woks are iron, just thick enough not to be
>>flimsy.
>>
>>I use an iron wok shovel, and I season that too so I don't have to worry
>>about it rusting.
>>
>>Jerry
>>--
>>Engineering is the art of making what you want from things you can get.
>> ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
>
>
> Iron and cast iron are basically the same (may be the same) depending
> on carbon concentration. Cast iron typically is known by high carbon
> concentration and for spheroidal effects of carbon in the metal matrix.
> How can a cast iron wok and iron wok differ when cooking?
Cast iron cookware is thick. Carbon steel cookware, whether stamped,
hammered, of spun, is thin. The thickness of cast iron increases both
its thermal inertia and its lateral conductivity, both of which are
important cooking characteristics.
> The thermal properties of aluminum and iron differ significantly. I
> don't know exactly which metals are best for woks, I would imagine what
> they were originally made out (iron) of would be the best choice. Iron
> and steel differ only in carbon concentration.
It's hard to get pure iron these days. The purest iron commercially
available, Armco iron, used to be used for enameled signs, but new frits
allow the use of the more common and less expensive mild steel. I
understand that Armco iron is still available, but I don't know its
major application.
Jerry
--
Engineering is the art of making what you want from things you can get.
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
ŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻŻ
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