High heat cooking eventually destroys the non-stick coating on pans...you buy a new one and it happens repeatedly. Traditional Chinese families cook with cast iron and carbon steel woks which require a certain technique to use. A common problem in the United States is that most household stoves are not hot enough to heat up these woks. However, I feel that more recent gas stoves are powerful enough (~17,000 BTU or more) to heat up the smaller 12 inch wok. A well seasoned wok will last forever and produces "wok hay", a wonderful aroma to the food you cook in it. 一鑊走天涯 translates to "one wok runs to the sky's edge". It implies that "one wok can last forever", or "one who has mastered the wok becomes master of the cooking world."
No comments:
Post a Comment