Apparently, the new wok I bought from Mr. Cen will, over time, develop a natural non-stick surface that is awesome because unlike non-stick pans, it is non-toxic and actually adds to the flavor of the food!
In order for that to happen, though, I need to help the pan out with a process called "seasoning" which involves allowing the wok to absorb oils through it's iron pores in a process of heating and cooling that is well described on this site.
I am starting with my wok today and hopefully won't cause any kitchen fires! Let me know if you have any experience with this -- comment below!
In order for that to happen, though, I need to help the pan out with a process called "seasoning" which involves allowing the wok to absorb oils through it's iron pores in a process of heating and cooling that is well described on this site.
I am starting with my wok today and hopefully won't cause any kitchen fires! Let me know if you have any experience with this -- comment below!
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