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Be careful that your hand does not touch the hot wok or the salt mixture. Once the pan is washed and dried, stir-fry ginger and scallions using vegetable oil. Nonstick Woks and High-Heat Cooking. For safety reasons when using nonstick cookware, the oil must be added to the cold pan before heating it. If you live near the seashore or in a humid climate, the paper bag will also prevent the wok from rusting. I know you are supposed to use high heat for stir fries and fried rice. Most rice or noodle recipes are one-pot meals that have at least six to eight cups of ingredients.

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Do you know how long most oils keep if stored in a dry, dark, relatively cool place. Use the pad to rub the oil and salt over the entire inside surface of the wok. Then brush all the salt out of the wok, rinse it in hot water and dry the pan over low heat for one to two minutes or until the pan is totally dry. Some recipes call specifically for a wok.

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Then take several paper towels and fold them into a thick pad. One way to prevent the wok from getting sticky is to store the cooled wok in a large paper bag. This drop in the temperature will turn a stir-fry into a braise. You can also use a inch stainless steel skillet.

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Description: How disdainful are you of electric woks. There are purists who claim a wok should never be cleaned with liquid detergent. Then take several paper towels and fold them into a thick pad. I soak the wok in hot water for at least five minutes. Do I need to reseason it or clean it in some way. I am not a fan of nonstick cookware, but if you want to keep the pan, you could use an electric wok for steaming — just never for stir-frying. Nonstick Woks and High-Heat Cooking.
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