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Food, Friends & Fun| mistral, http://ucanr.edu/blogs/SBMFP/ | I use a big ol', heavy, gigantor cast iron frying pan. . . |
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Veteran Member 2310 posts Joined: Dec 31, 2005 Options |
Posted to Thread #18096 at 3:42 am on Apr 21, 2010
Get it smoking hot, have all my stuff prepped and go for it. The wussy burners in my house don't keep it very hot for long but this pan works the best of any I have tried for small to moderate amounts of stir-fried foods. I can make some great stir-fried green beans and chile and garlic and some wonderful roll-cut stir-fried asparagus in it.
Best fried rice I ever made was last summer when I used this pan out on our patio on our Coleman camp stove that my husband had adapted to burn propane. Smoking, really smoking hot and the rice had that most excellent toasted flavor, simply wonderful. I guess propane burns hotter than natural gas, or at least it does on the Coleman. A Proud "Master Food Preserver San Bernardino County" since 1996! |
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Other messages in this thread:
- 18096. When you do stir-fry, how many of you use the traditional Wok? I use an All Clad - KarenNoCA - 11:39pm on 04/20/10 (16)
- I use a non-stick wok skillet/wok that DH bought me one year. - deb-in-MI - 12:09am on 04/21/10
- I use a 30 year-old Taylor & Ng rolled steel wok, seasoned in a house fire, 20 years ago. - Steve2 in LA - 2:24am on 04/21/10
- This is what I use too but mine didn't go through a house fire [NT] - CathyZ from Kauai - 2:55am on 04/21/10
- I'm gonna have to try my old wok on our new camp stove. . . - mistral - 3:44am on 04/21/10
- I love my Joyce Chen wok. Somewhere I have a stainless steel kwali I bought in Kuala Lumpur years - PatBastrop - 3:33am on 04/21/10
- I use a big ol', heavy, gigantor cast iron frying pan. . . - mistral - 3:42am on 04/21/10
- Cook's Illustrated recommends using a heavy, flat bottomed skillet. [NT] - Michael in Phoenix - 5:14am on 04/21/10
- Yes Michael, they point out that the Asian-style woks don't work too well [LINK] - FloriSandy - 9:13pm on 04/21/10
- How do you clean it? Unfortunately, my 12" Calphalon non-stick is no longer non-stick. I wondered - Curious1 - 7:17pm on 04/22/10
- I just use Dawn and my Dobie (nylon scrubbing pad) in warm water. The finish - FloriSandy - 7:42pm on 04/22/10
- No, I think it's Calphalon Commercial, no longer available, but a definite non-stick finish. [NT] - Curious1 - 6:00pm on 04/23/10
- I use a cheap wok I bought in Chinatown. I find things don't fly out of it as easily as they do a - Shaun in TO - 12:58pm on 04/21/10
- We use a wok we bought in Chicago's Chinatown. - Amanda_Pennsylvania - 3:32pm on 04/21/10
- I use a large non-stick skillet as well. - Richard in Cincy - 5:38pm on 04/21/10
- Has anyone tried Ming Tsai's method of preheating the wok in a 500 degree oven? I'm scared to do so - Curious1 - 7:19pm on 04/22/10
- I have a heavy cast iron wok that I love. It's like 10 pounds and I can - EvaN - 8:09pm on 05/01/10