/wok/

Going to try this, thanks user.

Whenever my cast iron or rolled steel pans get a bit sticky I just fry half a dozen pancakes in them, or I make fried potatoes, with plain old rapeseed/canola oil. It's always nonstick again after that, so much so that fried eggs will slide right off. No "autistic/artistic" seasoning in the oven required.

>If you're paranoid about soap then just scrub it well with coarse salt and water.
I'm paranoid about a mild detergent damaging a chemical bond, so instead I will rub hundreds of sharp rocks into my pan instead

>not understanding chemestry
lemme scrub the grease off these pans with some salt.

...

Aren't woks completely worthless though if you aren't using them over a flame burner?

maybe.but you can cook over any heat. The asians use an air-infuser to pump up their burners so technically cooking over gas is about the same as electric.
gas>electric for everything though.

>What are some tips that you have for keeping a great non-stick surface?

Heat, and oil.

That's it.

My wok will start to stick on the bottom and accumulate some fond only when I let the heat drop down, which is usually caused by adding too much food without properly adjusting the heat. I cook over a gas turkey burner, and if I do it right, NOTHING ever sticks.

I'm still a noob, and the biggest mistake I make is overcooking, because the intense heat of the propane cooker is no comparison with my shitty electric stove.

Keep it hot, and keep it oiled, and you'll do O.K..

damn son thought about that too, you cook outside i take it?

>you cook outside i take it?

Absolutely.

To get the restaurant flavor from a wok that people buy woks for in the first place, you need massive amounts of heat, and massive amounts of ventilation, which most home kitchens can't produce. However, with a propane burner, you can get all the heat you need, when you need it, but you'll need to use it outdoors.

I bought a round bottom, and a flat bottom wok. The round for outdoors, the flat for indoors. I hardly ever use the flat for cooking because the electric range just doesn't cut it.

The propane burner will get you that "no shit" Chinese restaurant flavor that most people buy woks for in the first place.

>restaurant flavor from a wok that people buy woks for in the first place
wok hei (pronounced hay)
wok hei is the best
i get it on my stove at home, i have an oversized burner, i just have to make sure i dont cool the wok too much when cooking. the fucking secret is (heat of course) and making sure all vegetables are as dry as they can be before going in, even to the point of dehydrated a bit.
what are some of your go to recipes? i make a bombass kung po chicken.

>wokfags
lol weebs, they're called "Pans".

>The propane burner will get you that "no shit" Chinese restaurant flavor that most people buy woks for in the first place.
This is the average delusional Veeky Forums anons.

when i first got mine i was reading the cleaning directions and it i thought it said use steel wool to remove the layer of chemicals on top from it being made. i thought it said to only use steel wool so i actually spent time looking for steel wool then scrubbing the shit out of my wok then reading the next step i noticed it said Not to use wool. I want to die. it still works totally fine tho

I do stir fry chicken, pork, and fried rice, and do a Thai chicken curry with coconut every so often.

My simple go to stir fry for any given protein:
Chopped protein of choice marinaded in the following:
1 Tsp dark soy sauce
1 Tsp shiaxing wine (can use sherry)
1 Tsp fish sauce
1 Tsp sesame oil
pinch of salt pepper

For the fry:
Chopped onion, bell pepper, slice carrot / whatever you want. I use a 3 to 1 ratio total veg to protein, so if I'm using 1/2 cup of protein, I've got about 1 1/2 cup total veg.
4 cloves minced garlic
1.5 inches minced garlic
1 - 2 habenero
Finishing sauce: 2 TBS stock (beef for beef, chicken for chicken of course), 2 tsp oyster sauce, 1 tsp sugar, 1 tsp fish sauce, 1 tsp dark soy, 1 tsp sesame oil, 1 tsp ground Szechuan pepper, 1/2 tsp white black pepper. Mix thoroughly.

Prep: Drain the protein from marinade. Heat wok till smoking. Add oil till smoking then add garlic/ginger/chili combo and cook quickly till fragrant and before garlic browns. Add protein and allow to quickly sear on both sides, but not cook completely, then set aside. Add vegetables and cook 1/2 way, then add protein, sauce, and cook evenly until done. Serve with rice.

>1.5 inches minced ginger

Stainless steel is ferrous too idiot.

Different compositions between carbon steel wok and cast iron pan.

you use steel wool to remove the factory anti rust coat, then never again.

you are a fucking idiot.

Yes. Ignore See that flat countertop on your electric range? See the round bottom of your wok?
Literally a round peg in a square hole.
Flat bottom woks are hardly better, only the flat part gets any hot.
Now, a real flame, that things will cover over and bend all around the bottom of the wok, like your mouth over my dick. Wonderful.