| S P Arif Sahari Wibowo |
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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| 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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| 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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| 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 |
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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| 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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| Jerry Avins |
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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| 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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