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Tips on How to Use Your Non-Stick Wok

April 03, 2012 | Comments: 0 | Views: 112

I have learn this through Cooking Classes in NYC.

Picture this scenario: You're cooking the perfect piece of salmon on your wok. You wait a few minutes for it to turn pink, and when it's time to turn, you have a problem. It has stuck to the bottom of the pan, and you can't get it off without ruining the entire fillet of fish. This is a common problem to all cooks, and can be a great hassle to anyone cooking. Because of certain factors, food tends to stick to the bottom of the pan, even with enough oil to cover. This can be a real problem, especially considering that you don't want to sacrifice the amount of oil you will use just so that it won't stick. This isn't healthy cast iron cooking, and you don't need to do it. Why not buy a non-stick wok to finish all your problems? They are an easy way to get perfect fry ups and meals every time. You won't have to worry about your food sticking to your pan; it's all taken care for you.

If you're out to buy a non-stick wok, make sure you buy one that's of high quality. A low quality wok won't cost you very much, but they won't last as long either. Add a few dollars to your expenses and you can have a wok that's highly efficient and durable; something you'll be using for a very, very long time. Avoid materials like stainless steel as they do not react very well to heat, and tend to make food stick. While they are great for storing raw food, they're not necessarily the best picks if you're looking for a well-made wok. - An aluminum wok will work, however, some food still does tend to stick to the bottom of the pan, especially when exposed to very high temperatures. These need a little more oil to coat the bottom to prevent it from sticking like cast iron cookware. Should some food still get in there, it'll be easy to take out. All you'll need is a natural abrasive like salt mixed with oil to wipe the whole pot clean. This is the most common kind of non-stick wok.

Some prefer Teflon-coated woks, which are coated with a synthetic material to prevent food from sticking. They should not be washed with soap the first time you use them, as a way to 'season' the surface. This will prevent the coating from flaking off. However, there is a simple solution.

Cast iron cookware is naturally non-stick, and can last for a very long time. There are a lot of cast iron woks available, and are easily the best choices when it comes to non-stick woks. Once seasoned, it has natural non-stick coating, which only gets better in time. This means no flaking and damage! Cast iron cookware is also a great material, because they do not degrade very easily, as long as they're taken care of. If you're looking for durability and efficiency, you've got it with a good cast iron wok.

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Source: EzineArticles
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Cast Iron Cookware


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