In my humble opinion, carbon steel and high carbon steel are the best choice for your cookware. Carbon steel was always the preferred material in early father’s generation to make pottery. Today, carbon steel now is even more popular. If you’re getting a new wok, d suggest carbon steel.
Why A Carbon Steel Wok: If you get a carbon steel wok, then I recommend that you get a high carbon steel wok with a thick layer of wok heat sealed carbon steel. You can buy these at most major retailers. If you enjoyed this short article and you would certainly like to obtain more information concerning More Material kindly browse through our web-page. If you have time, I would also recommend that you do a little research on this online to find the best one for you. A carbon steel wok will give you the ability to heat treat your meats at up to temperatures of up to 450 degrees. Most folks do not have enough time to go through the trouble of achieving that high of a temperature.
The Benefits Of A Cast Iron Wok: Some folks prefer the heavier feel and style of a carbon steel wok over a wooden handles and some would argue that it’s just easier to use a heavier pan. I personally like the wooden handles better, but that’s just personal preference. If you do decide to go with a carbon steel pan, however, make sure you look for pans with heavy grade cast iron construction. The cast iron construction is what makes these pans so sturdy and hard-wearing. The thicker heat-treated carbon steel pan helps protect the pan from food spill damage.
The downsides: I don’t see any downside to using a carbon steel wok with a wooden handle or even a gas flame. I’m not an expert on these things, but my wife uses them both and she has no complaints. The fact that they are easy to clean is a huge plus as well. The thick solid construction of these pans means that they are better able to take the punishment of a good cooking job.
Cooking With A Carbon Steel Wok: While it does not allow you to season your foods just like a non-stick pan, you can season your foods with herbs, spices, vinegar, honey and even your favorite hot sauce. You can also use this type of pan for preparing different sauces at the table when you cook acidic foods such as seafood, steak, vegetables and fruit. There are many more great recipes out there that you can use this pan for. I highly recommend trying carbon steel seasoning as part of your normal cooking regimen.
With all the pluses and minuses of carbon steel wok, I would suggest giving this a look in the kitchen as part of your everyday cooking routine. The cast iron construction makes it durable and strong and the simple one-touch cleanup makes it easy to clean. You will be surprised by the many great meals that you can create in this pan and it is the perfect addition to your kitchen pantry.