Kevin's Watch

LOL

Cleaned out is all well and good. But, did the instruction manual say to scrub it with warm water and a scour only? No soap? That is how I was taught to care for mine.

And yes, an additional layer of oil before putting it away is definitely a good idea.

Menolly wrote:...smashing the garlic clove or slice of ginger first, and then rapidly rocking my chef's knife over it to mince it.

Anthony Bourdain wrote:If you're too lazy to clean and cut your garlic yourself, you don't deserve to eat it. I don't know what comes out of those presses, but it's not garlic.

--A

*blush*

So I finally got one....And I screwed it up.

Bed Bath & Beyond had (has) a 14" high carbon steel wok with a lid and a nice wooden spatula for $24. I drove out there and got it.

Opened the box when I got home, and it turns out I grabbed one with a non-stick surface. Hunger won out over anger, and I used it last night. Fresh chopped organic veggies from Trader Joe's, along with some thin sliced beef from the same, with some curried soy sauce.

Very, very tasty, and an easier cook and clean up than the old Circulon skillet.

...oh Cail...

Please forgive me for chuckling in dismay.

Enjoy it anyway.

I look at it as my "starter wok".

*nod*

Good attitude.

OK, so I've got a question. I scorched the crap out of my wok tonight, and some of the non-stick coating has flaked off. I'm assuming that this is a Bad Thing, and means that I need to go get a new one.

Is that correct, or is it not a big deal?

IMO
it is correct
I wouldn't want microscopic flakes of non-stick coating getting into my food

That's what I figured.

Thanks!

Should you buy another one, I really suggest a plain hammered steel wok. Go to an Asian market, I bet you can find a nice size one for no more than $15.

BB&B had a regular one, I just grabbed the wrong one. But I'll look for an actual market.

I bought my wok on Amazon.

I'm strange. . . even though I don't use non-stick pans, I almost always use wooden spoons, or nylon utensils to cook with. I've gotten some bamboo spoons, and love them so much I'm thinking about switching all of my wooden utensils out for bamboo.

I agree ~Lyr. I much prefer wood untensils over metal.

I love how wooden utensils get the "seasoned" feel after long years of use. But the bamboo ones I got are already smooth, and they don't absorb flavors. They're the greatest!

I'm rapidly becoming a believer in wooden utensils.

I do also like the silicone 400ºF+ spatulas though. Those things are awesome.