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Le Creuset 11" & 14" Woks
In article 2>,
Debbie Deutsch > wrote:
> (Sheellah) wrote in
> :
>
> > Thanks Debbie. My main concern is that a stainless clad, or thinner
> > metal wok, would cool down too quickly once the food was added, and
> > the food would be soggy. I wanted to go with the cast iron, as I felt
> > that once heated, it would retain the heat when food was added, and
> > keep the sizzle. I once had a carbon steel wok, and hated the rusting,
> > and having to keep seasoning it. It also looked quite unsightly.
> >
>
> The way to keep a thin steel wok from cooling down when you add food is
> to keep the burner cranked up high. It does no damage to the wok.
Oh yes it does. It will eventually warp the bottom. No problem on gas
but on a flat-top range, it will no longer function even adequately with
a warped bottom.
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