Monofletch
Basic Member
- Joined
- Jan 14, 2010
- Messages
- 9,371
You make it look so easy...
That's interesting, you should give a heavy duty uncoated wok a try. It will make for the stirring process to be a breeze!My daughter took a vid:
Oh that's interesting. Does it cause any bad flavors bc woks are supposed to accumulate a carbon coating on them, you're not really supposed to wash them out with soap. I just meant trying a traditional one vs a new one with a non stick coating.I've tried shaking like popcorn but the beans just slid around and didn't turn over. I've tried several types of pans. The cast iron skillet with a whisk gives the best results so far. The problem with a big uncoated steel wok (I have one) is that you get it so hot, oils from the beans leave carbon deposits on the surface. And then it's not uncoated anymore, LOL. In a cast iron skillet that just adds to the seasoning of the skillet.
A seasoned cast iron wok, or maybe a seasoned steel wok would probably work great.
Perhaps I should have said "My wife has one." LOL Ain't messing with it, Nope. She likes it shiny, so shiny it will stay. And she's Chinese so who am I to argue? I have more say about the cast iron cookware.Oh that's interesting. Does it cause any bad flavors bc woks are supposed to accumulate a carbon coating on them, you're not really supposed to wash them out with soap.