Youtor
Secret of nonstick wok Carbon Steel Wok
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=yttbPp-F7V0
Get a carbon steel wok. Just say no to stainless steel, heavy-gauge cast iron, and nonstick. These other materials aren't ideal for proper stir-frying technique. Stainless steel woks are often heavy, food tends to stick to them, and they don't take on a patina like carbon steel does. • Carbon steel is a great conductor of heat, which means it heats up quickly and evenly. However, this also means that it can get very hot very quickly, and if you're not careful, you can burn your food or damage your pan. Start with low to medium heat and adjust as needed. • What not to cook in carbon steel? • Like cast iron, carbon steel is reactive, meaning its surface metals undergo chemical reactions when introduced to certain ingredients like citrus, tomatoes, wine, and vinegar. • #food #cooking
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