How can I choose the best non -stick wok?
When selecting WOK, most chefs recommend using cast iron or carbon steel pan. Since these WOKS types are not originally non -sticky, they will have to be flavored before use; Properly seasoned WOK will help prevent most of the food to keep on the surface. If you do not want the WOK to avoid a non -stick, you can buy a non -stick wok, which is already covered with a special coating. However, these WOKS types are usually not recommended because the coating may be damaged and does not have to hold the type of heat that is usually necessary for WOK cooking. If you choose a WOK with a non -stick coating, it is important to choose the one that is made of high quality materials. This pan can be used at a very high temperature and heats up evenly and quickly. However, cast iron is a very porous metal, and if you want it to be a non -stick wok, you must taste it before use. The WOK valuation is usually performed by rubbing ipovrch nside with oil or fat and warming it for a high temperature for a few minutes.
enamel covered with cast iron litterThe new WOKS does not have to be spicy. These pans are covered with a smooth non -porous glaze and all have the same positive attributes of traditional WOKS. However, this type of non -stick wok will usually cost much more than traditional cast -iron Iron Wok.
Many modern WOKS is made of carbon steel. Like cast -iron wok, carbon steel is able to stand on very high temperatures and also heats up. However, in order for carbon steel to be forced into a non -stick wok, it must also be a regular root.
If you prefer not to regularly descend your wok, you may want to buy a wok that already has a non -stick coating on the surface. The coating can help prevent food burns and can facilitate the pelvis cleaning. When selecting WOKS by an unnatural coating, you will want to make sure that the quality of the pelvis and the coating is very high; Cheap pans may not have the same durability and the coating can be more easily damaged.
unnaturalHowever, the wok of this kind is not without its disadvantages, and most culinary experts recommend using one. The coating on most non -stick dishes can be very easy to scratch, you will usually not be able to use metal utensils in non -stick wok. Some non -stick coatings are also unable to stand on very high heat, which is very difficult to properly brown food. Also, when overheating are non -stick surfaces, they can release toxic fumes that can be very dangerous, especially for young children and animals.