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expired Posted by fis • Dec 27, 2023
Dec 27, 2023 10:12 PM
Item 1 of 4
Item 1 of 4
expired Posted by fis • Dec 27, 2023
Dec 27, 2023 10:12 PM
14" Sur La Table Carbon Steel Wok
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You can deep fry in it. You can pop popcorn in it. You can braise in it. You can blanch broccoli/cauliflower/whatever, dump out the water, oil it, and stir fry directly afterwards in the same pan for perfect crispy stir fried veggies. And good luck trying to make evenly cooked fried rice without making a complete mess, while it's a breeze and a joy to toss in a wok.
If anything cooking only for one makes it an even better addition to your arsenal, you're not supposed to crowd a wok so being able to do small portions is an advantage.
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I cook for just myself, and consider myself to be a good home cook. However I feel like this is just not needed. A flat bottomed wok is basically a pan with higher ridges. I have a 12inch non-stick pan and a 12 inch carbon steel pan that I treat like a cast iron pan. It's good enough for making pretty much everything a flat bottomed wok can make, but I guess the appeal would be that there'd be less splattering.
I've been contemplating a wok for some time since I fell in love with this huge one at a professional kitchen. But for my own use so far, I don't really do big quantities.
Another nice thing is that you don't have to worry about knocking food out of the pan. Also for you other home cooks, you can use it to steam, just gotta get a cover and a steamer rack.
Also warning to you lazy home cooks, do not get this, a wok is a lot of maintenance for you lazy folk.
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14" is good for 2 people. You're not supposed to fill up a wok when cooking, most of it should be empty.
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I followed the seasoning process as provided. Which was to wash, coat with oil heat to high until entire wok turns blueish black then wipe off excess oil and repeat process 3 times but it was not required. I think I did it twice.
I followed the seasoning process as provided. Which was to wash, coat with oil heat to high until entire wok turns blueish black then wipe off excess oil and repeat process 3 times but it was not required. I think I did it twice.
Check out Cooks Culture on YouTube, he has a lot of good info on carbon steel, and cast iron...even has a video showing you how to make your own beeswax paste. Although he talks about mostly pans, and not woks... Its still carbon steel.
Keep at it, it will get there.
I cook for just myself, and consider myself to be a good home cook. However I feel like this is just not needed. A flat bottomed wok is basically a pan with higher ridges. I have a 12inch non-stick pan and a 12 inch carbon steel pan that I treat like a cast iron pan. It's good enough for making pretty much everything a flat bottomed wok can make, but I guess the appeal would be that there'd be less splattering.
You can deep fry in it. You can pop popcorn in it. You can braise in it. You can blanch broccoli/cauliflower/whatever, dump out the water, oil it, and stir fry directly afterwards in the same pan for perfect crispy stir fried veggies. And good luck trying to make evenly cooked fried rice without making a complete mess, while it's a breeze and a joy to toss in a wok.
If anything cooking only for one makes it an even better addition to your arsenal, you're not supposed to crowd a wok so being able to do small portions is an advantage.
You can deep fry in it. You can pop popcorn in it. You can braise in it. You can blanch broccoli/cauliflower/whatever, dump out the water, oil it, and stir fry directly afterwards in the same pan for perfect crispy stir fried veggies. And good luck trying to make evenly cooked fried rice without making a complete mess, while it's a breeze and a joy to toss in a wok.
If anything cooking only for one makes it an even better addition to your arsenal, you're not supposed to crowd a wok so being able to do small portions is an advantage.
Sign up for a Slickdeals account to remove this ad.