![]() ![]() ![]() (This wok was also among the lightest of those we tested, and that made tossing and pouring ingredients out much easier. That design made gripping the handle and lifting the wok much easier. Only our top pick, The Wok Shop’s wok, had an ergonomic, comfortable-to-hold fully wooden handle bolted to a thick, curved piece of metal, which was welded to the wok’s bowl. When I didn’t cover that metal portion of the handle with a thick towel first, I’d sometimes forget it was there and burn my hand. The short is answer is that no one knows for sure. Using cast-iron seasoning oil to season your cast-iron cookware is a good idea when it comes to seasoning your cast-iron cookware. Some of the woks we tested were so heavy that we really needed to move our hands closer to the wok’s bowl for leverage when lifting. And that bit of steel gets very hot while you’re cooking. Most of the woks we tested had a thick, chubby wooden stick handle, with an inch or two of carbon steel wrapped around it where it was attached to the bowl. The more we tested, the more pronounced the pros and cons of small tweaks in the stick handle designs became. This combination seemed to offer the greatest comfort and convenience for the modern home cook. But we decided to test woks with both a stick handle (for tossing and maneuvering) and a helper handle (for lifting and pouring). How to Season a Carbon Steel Pan in 7 Simple Steps. There are different traditional wok styles, such as a pow wok with just a stick handle or a Canton-style wok with two small side handles. ![]()
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