expireddaisybeetle | Staff posted Nov 04, 2022 06:54 PM
Item 1 of 5
Item 1 of 5
expireddaisybeetle | Staff posted Nov 04, 2022 06:54 PM
4.7-Quart Oster DiamondForce Nonstick Electric Wok with Lid $30 + free shipping
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$65
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I just thought the whole non-stick thing for a wok is a funny idea. The idea of wok cooking is to use extremely high temperature to cook food. Can the non-stick coating withstand that? If not, what is the point of making non-stick woks, only for the look or geometry?
I just thought the whole non-stick thing for a wok is a funny idea. The idea of wok cooking is to use extremely high temperature to cook food. Can the non-stick coating withstand that? If not, what is the point of making non-stick woks, only for the look or geometry?
Pro tip: get an 1800 watt induction burner and a thin carbon steel unfinished metal wok for cheap at wherever. Unfinished bc it will naturally season. This will give you the fastest to heat highest temp possible 110 volt electric wok. And use metal tools on it knock yourself out. The non stick coating always reasons itself.
Pro tip: get an 1800 watt induction burner and a thin carbon steel unfinished metal wok for cheap at wherever. Unfinished bc it will naturally season. This will give you the fastest to heat highest temp possible 110 volt electric wok. And use metal tools on it knock yourself out. The non stick coating always reasons itself.
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It seasons with grease, very nonstick
Heats faster and evenly. Pro Asian restaurant use cheap thin carbon steel works and replace them often, but u won't be as hard on yours in hours of use racking up
Stainless can be thin and fast heat too but won't season good for nonstick. Cast iron seasons good but too thick slow to heat up
Also non-stick coating sounds like a joke. Seasoned wok is better advertising. It's like saying a nonstick cast iron skillet. Lol
And, at the end of the day, you can definitely make edible, tasty food with this thing so there's nothing outright "wrong" with it... but stir fries taste better and have better texture when the heat is higher.
I just thought the whole non-stick thing for a wok is a funny idea. The idea of wok cooking is to use extremely high temperature to cook food. Can the non-stick coating withstand that? If not, what is the point of making non-stick woks, only for the look or geometry?
People would be better off getting a < $20 carbon steel wok.
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