Super Wok
I have now and for years cooked with a wok. A small 13 inch wok. When I saw this 22 inch wok I knew I had to have it. I was not disappointed. It is super big for those big meals when you want to really make a lot of stuff for a crowed or freeze up a bunch. Either way, I love my wok and if you like cooking with a wok you will like it. Yes it is big and takes up a large area of your stove but you can put it on the bar-B-Q and still use it or a camp fire.It does need to be cured. First wash off the grease it comes on it and then after scrubbed, heat it up and pour in a couple of cups of Olive oil.When it gets hot then it starts to blacken the metal then it is time to turn the wok to an area that has not yet been blackened, continue till you have finished cooking the metal. The steal needs to be sealed with burned oil this crystalizes and seals up pours of the metal and it will cook better. This is also true for cast iron as well. When cooled wipe out the old oil, your ready to cook.
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