![]() ![]() It’s design is very similar to a larger carbon steel wok with two small helper handles on opposite sides due to the weight of cast iron. We seasoned the pan the same way we would a cast iron skillet. The Lodge wok arrives already seasoned but the packaging recommends to season one more time. Cleaning the wok was super easy nothing stuck onto the pan due to the seasoning process, and light scrubbing with hot water was all we needed to get the pan clean. The vegetables and chicken have more of the wok hei flavor compared to the chicken teriyaki cooked in nonstick pans. When the teriyaki went in, nothing stuck to the wok and it glazed the chicken and vegetables. Since the wok gets very hot, the chicken and vegetables brown very quickly and the vegetables are crisp tender. ![]() As for cooking, the wok heats up to 750 degrees F in about 4-5 minutes. This wok comes with a factory coating that prevents rusting during transportation that takes about 3 minutes and some elbow grease to scrub off. This is the only manual that included the advanced way of seasoning carbon steel wok, which is stir frying some chopped aromatics like scallions, ginger, and potatoes for a few minutes to remove the metallic taste of the dishes cooked from the first few times. ![]() The manual for the Yosukata Carbon Steel Wok provides information about wok hei or wok chi, what to do before cooking, and the seasoning process. ![]()
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