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Texte wiki de la nouvelle page, après la modification (new_wikitext) | '<br>The debate between cast iron wok and carbon steel cooking woks has been rekindled due to the rising cost of fuel for long-range cooking. Because of this reason, more restaurants are starting to use these traditional pots as well as frying pans to cook their foods. If you want to learn how to cook traditional Chinese dishes, try using a cast iron wok over a traditional one for the most authentic Chinese feel. Here are some tips that will help you choose which one is best for your kitchen.<br><br><br>First of all, cast iron pots have a higher heat conductivity compare to steel ones. Thus, they can absorb a lot more heat from the pan, making them very efficient in high-heat cooking. Although they can't be used in low-heat cooking like the stainless steel ones, they are still preferred by many chefs because of its ability to retain heat for a long period of time.<br><br><br>Second, cast iron woks are lighter compared to other types of cast iron materials. It can be carried easily from place to place without any difficulty at all. They can even be moved indoors if they are properly stored. On the other hand, carbon steel is heavy and requires extra care when storing and handling. Aside from being heavy, it can also withstand high-temperature cooking for a longer period of time, but the disadvantages that come with it are fewer.<br><br><br>Third, cast iron wok does not oxidize when exposed to fire. The problem with carbon steel and its ability to absorb and retain heat makes it susceptible to oxidization. When you use cast iron wok, the food that you cook will stay safe from oxidation and your hands will not become too hot.<br><br><br>Fourth, cast iron wok does not stick on metal surfaces like stainless steel. In case you liked this informative article in addition to you wish to obtain more details with regards to [https://aoinagikenshukai.com/groups/how-is-compression-strength-different-between-castings/ fabric Stamps] i implore you to check out the site. You can actually use aluminum frying pans for this type of wok. There are people who say that cast iron is the best choice because it is well seasoned and it can easily seasoned by seasoning water before cooking. If you want to do this, all you have to do is to add some oil to the wok once you have placed the food in it and then let it stick to the wok for a few minutes. It will give a delicious flavor to your food.<br><br><br>However, some carbon steel does not go well with this type of seasoning. So, you may either choose to make sure that you have seasoned the wok properly or you may opt to leave it out in the open to allow the natural seasoning to do its work. Another advantage that cast iron has over other materials is that they are non-sticky. Although you may occasionally need to replace the wok, this is not a problem as you can always use a stick of butter to make the wok easy to handle.<br><br><br>Fifth, cast iron wok is easier to clean. You do not need to scrub too hard to clean off the seasoning. Just use a sponge to wipe off the excess oil and grime from the wok. They are also non-sticky, which means that they are easy to be cleaned without having to scrub too hard.<br><br><br>The sixth advantage cast iron wok has is that it keeps the temperature constant. Since it is cast iron, it will retain the heat for longer periods of time, and there will be less fluctuations in temperature. When using other types of work, you may find that it may be too hot one minute and too cold the next. This is not the case with cast iron wok.<br>' |
