I have recently purchased a Teflon-Anodized wok made by SAKURA. Now
there wasn't much of a manual so I would like to know a couple of
things. What kind of care is required to make it last the longest? Can
I boil/steam things in it? Can I deep-fry in it? It says never turn on
without anything inside. Could there be just water inside? I thank you
for your help =) .

Yes you should always have something in there so the surface does not
burn. oil is the best and dont rely on water since it will boil and
burn off. to clean it NEVER use anything abbrasive (steel wool...)
just soap and a sponge.
(Alex S.) wrote in message . com>...
> I have recently purchased a Teflon-Anodized wok made by SAKURA. Now
> there wasn't much of a manual so I would like to know a couple of
> things. What kind of care is required to make it last the longest? Can
> I boil/steam things in it? Can I deep-fry in it? It says never turn on
> without anything inside. Could there be just water inside? I thank you
> for your help =) .

Cheap steel woks sold at Asian markets work pretty well and don't have these
restrictions.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Alex S." > wrote in message
om...
> I have recently purchased a Teflon-Anodized wok made by SAKURA. Now
> there wasn't much of a manual so I would like to know a couple of
> things. What kind of care is required to make it last the longest? Can
> I boil/steam things in it? Can I deep-fry in it? It says never turn on
> without anything inside. Could there be just water inside? I thank you
> for your help =) .

(Alex S.) wrote in message . com>...
> I have recently purchased a Teflon-Anodized wok made by SAKURA. Now
> there wasn't much of a manual so I would like to know a couple of
> things. What kind of care is required to make it last the longest? Can
> I boil/steam things in it? Can I deep-fry in it? It says never turn on
> without anything inside. Could there be just water inside? I thank you
> for your help =) .

Woks are used in Japanese culture as their primary cooking pot so you
can get really creative. Personally, I would be careful to use it for
deep-frying because it is a rather shallow vessel and will spill more
easily then a flat bottom pot with high sides. Steaming, however,
would be a wonder use for it. My mom makes to make dumplings in the
wok by adding a small amount of water, tightly suspending a dish towel
over top and putting the dumplings on the towel. Cover and let
steam....soooo fluffy!

As for cleaning, it's probably similar to other non-stick cooking
pots. No abrasives but mild detergent is good. I always clean my
non-stick ware last so I have less soap in my sponge.