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Cooking & Baking

hlthe2b

(102,119 posts)

1. I have a hard time imagining wok frying in a ceramic-lined wok. Mine is carbon steel.

Reply to SheltieLover (Original post)

Sun Jun 13, 2021, 11:27 AM

Jun 2021

Woks have to get really hot to work correctly, heat quickly & evenly so ceramic would be an issue, I think. (ceramic coated cookware will not heat quickly and evenly). Peanut or sesame oil are the preferred oils with their high smoke points, illustrating how hot the wok needs to be.

I've had mine a long time but it has worked just fine.

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Recs for nonstick electric wok pls? [View all] SheltieLover Jun 2021 OP

I have a hard time imagining wok frying in a ceramic-lined wok. Mine is carbon steel. hlthe2b Jun 2021 #1

well seasoned carbon steel is the best. yellowdogintexas Jun 2021 #3

Ceramic Should Work Fine ProfessorGAC Jun 2021 #7

That is the problem. The ceramic coating does not disribute heat rapidly or evenly & for wok cooking hlthe2b Jun 2021 #8

Sorry, But That's Misinformation ProfessorGAC Jun 2021 #9

Not true. Woks have to heat much hotter and faster to appropriately stir fry. hlthe2b Jun 2021 #10

Hi! I do not own a wok close to 7 quarts but.... Blue Dawn Jun 2021 #2

Yeah, don't bother Warpy Jun 2021 #4

+1000 trof Jun 2021 #6

I have a cast iron wok that I love Trailrider1951 Jun 2021 #5