What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem t
I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also
I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it
When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think. I have a gas stove top, and I l
My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan. Woks, it seems to me, were really desig
I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook. When using my wok (which is flat-bottomed) I place it on the largest ring,
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
I have just purchased a GE Cafe gas range. The user guide indicates: Do not use a wok on the cooking surface if the wok has a round metal ring that is place
I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut
I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am l
I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on
I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob
I LOVE stirfrying (I probably do it 4 times a week) and I want to take it to the next level (or 2). I am going to get this burner to cook my stirfry's out on th
I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should
I bought a wok at a Goodwill a little while ago and haven't really used it for much yet. I don't know how to determine what material it's actually made out of.
So I have a wok that I really love using for stir frys / curries because of its high walls. I'm having a lot of trouble though keeping the oil from smoking. I