somewhereintime

Sam 叔叔, 請問你用LC 煲有無煲瀉水既問題阿, 唔可以蓋實黎煮野, 因為一定瀉水, 我自己就唔鐘意LC呢樣野
tsumorichisato 發表於 2010-1-11 17:29

Is it the LC wok you are talking about?
The wok set has a tempered glass cover, which is lighter weight,
the cast iron cover is so heavy that very rare you would get boil over.
Only for stir frying you would use high heat, otherwise, you would simmer
over Med or low setting since it is the virtue of enamel cookware, cooking low and slow.
I do not use LC wok often, but I seldom(almost never) have problem with them.
I use the LC Dutch oven for 鹽焗雞, and it always turn out gorgeous, Beef Brisket, lamb stew,
curry,  meatsauce etc. it is nice to have for home use, and they last for a life time.

BiscottiGelato

somewhereintime 發表於 2010-1-9 18:34

Oh, I was really just referring to a wok if doing plain Chinese stir frying. Anything with a Teflon coat is not going to work well with high heat/high flame applications required to get more 鑊氣, or so I thought? So to get a non-stick surface for stir-fry, the next best alternative seems to be seasoned (carbon steel/cast iron) surfaces? I don't think even LC enamelled surfaces will give as good a non-stick surface as say, Teflon, or a seasoned carbon steel/cast iron surface? Along with the low cost of carbon steel and cast iron woks, makes their fragility less of a concern. You are supposed to keep steel/iron wok relatively dry to avoid rusting to begin with anyways...

Honestly, I don't know much about anodized surfaces. I see that Caphalon makes an extensive line of it (not cheap). What' the benefit of anodized kitchenware? Would it give any non-stick effects? Or does it take seasoning?

For all other purposes of course, one wouldn't even use a wok and my research doesn't apply.

somewhereintime

22# BiscottiGelato

I like using anodized cookware, and Caphalon makes the best yet affordable product line to my knowledge to this date.
They chose to flood the market with Teflon coated anodized  pots and pan, which cannot be used over high heat.
the advantage of anodized aluminum is that it is extremely durable, light weight, sensitive, not reactive to acidity, alkalinity
and salt,  withstand a lot of physical abuses from day to day use. Rust proof,  and do not require pre- seasoning.
Handle properly, it is relatively non-stick just like carbon steel.
At $125-150 a piece of good utensil that can be used heavily everyday for a life time, I think it is good bargain.
A commercial quality carbon steel wok only costs  me$15 or so, but there are limitation to it. I will not buy another carbon steel
wok for home for sure.
In old school European restaurant kitchens, the blue-steel omelette pans and crepe pans are almost never washed once they
are seasoned. Along with most of my Henkels chefs' knives, they are all given away.

BiscottiGelato

22# BiscottiGelato

I like using anodized cookware, and Caphalon makes the best yet affordable product line to my knowledge to this date.
They chose to flood the market with Teflon coated anodized   ...
somewhereintime 發表於 2010-1-11 19:04

Thanks for the info. Will try adding non-Teflon coated annodized cookware if I see a relative bargain.

For seasoned cast-iron/carbon steel, yes I don't wash the cooking surface with dish washing detergin, it seems to be holding up pretty good for a few monthes so far. Still looking for the perfect grate to hold my round bottom wok tho...

somewhereintime

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I buy a lasting wok
instead. and the foods  turn out better, maybe you don't believe.
I actually saw the wok crates  for stovetop at Handy Appliance on Fraser at 17th. just behind the
Bible Society on Kinsway. I don't know if they would sell the crates alone or if it would fit your stove.

BiscottiGelato

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I ...
somewhereintime 發表於 2010-1-12 19:01

Do you use a Anodized Aluminum wok for Chinese stir fry at home then? Flat bottom or round bottom? What brand?

I actually went there based on your recommendation in a previous thread. I showed it to them and they said they have nothing like that. Maybe it was too near closing time and they didn't want to bother. I'll see if I can try again some other time. Thanks!

somewhereintime

26# BiscottiGelato

I've been using Caphalon anodized wok at home for almost 20 years now,
I have a 12" flat bottom with single handle, no Teflon of course, and 2 smaller ones for fun.
The 12" one is still in good shape depite the colour faded a little.
Caphalon perfected the anodized technology, on the other side of the ocean, the Circullon cookware
from Hong Kong  are quite nice too, the Bay use to carry them. However, they are not as durable as
Capahlon and they have the Teflon coating on the pan as well.
Another new product line is German Titanium woks( and pans), at $300-500 a piece, very similar to
Anodized but lighter weight and more appealing.
I bought my Caphalon cookwares at Seattle Factory Outlet, sometime they have 50% off sale and duty free.

tweety

how about lagostina Capri? Is it good? I don't need it last forever, last couple years is fine. Beside my bf mom like to shop

tofu

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?

somewhereintime

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?
tofu 發表於 2010-1-29 16:19

Are you expecting answer from B G