Kitchen Cleaning Gurus of MiFi: What's the best way to clean 1) oily gunk from between the handle and the netting of my all-metal spider, 2) a colander/strainer? Tips and tricks requested!
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posted by Diablevert
on Jan 21, 2013 -
7 answers
I recently got a wok (I've never owned or cooked on one before). I seasoned per the instructions that came with the wok, but it seems to be looking worse for wear. What am I doing wrong?
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posted by daboo
on Mar 26, 2012 -
15 answers
I have this cast iron
Ikea Identisk wok. After I first cooked with it many months ago, it got
these brown stains. I then set it aside, not knowing what to do. I hadn't seasoned it before. How can I clean/season/whatever it to make it good again, and how should I be using/cleaning it to prevent this from happening in the future? Or should I just go with non-stick for stir-fries from now on?
posted by shivohum
on Nov 30, 2011 -
7 answers
Please recommend some good exercises for my arms and my grip, mainly so I can cook better with a wok. Here's
the main motion. I can do it with a little 10in wok, but I'm just too weak to get that explosive little flick at the end with my new 16in wok, even if I use both hands. It'd also be nice if I could hold it slightly above the burner for 5-10 minutes at a time and swirl it rapidly to stir the food. (In terms of necessary torque, we're talking about maybe 3lbs of pot and definitely no more than 3lbs of food, on a 14in stick.)
posted by d. z. wang
on Sep 15, 2010 -
13 answers
A mouse may probably took a shit in my well-seasoned wok. How thoroughly must I clean it?
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posted by bingo
on Aug 24, 2010 -
32 answers
Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds?
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posted by lioness
on Nov 7, 2009 -
2 answers
Seeking >20 minute recipes, but with a twist: I'm in China, and that means I have a wok, vegetable oil, garlic, black pepper, salt, sichuan peppers, no cheese, and limited options on Western meats. Also got a couple other pans, but nothing to specialized. Aside from the usual (fried rice), what are some interesting meals I can make with this in 20 minutes?
posted by saysthis
on Jan 2, 2009 -
11 answers
How high above the flame should I have my Wok/frying pan/etc? Is full blast always the hottest setting?
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posted by Jsn7821
on Dec 14, 2008 -
5 answers
My husband and I moved back to the States almost year ago from Australia and have yet to find an electric wok that will get hot enough for our gastronomic needs.
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posted by inquisitrix
on Aug 13, 2008 -
14 answers
Help me to tame my cast iron wok. Since I bought this
Le Creuset wok I began to question my ability to cook. I realized (too late) that it is not really suited for Thai food but mostly for Chinese. Are there any good sources to teach me how to get the best out of this wok for vegetarian cooking?
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posted by slimeline
on Feb 25, 2007 -
21 answers
Have fun and hilarity at my expense!
So I tried to pan fry a hamburger in a wok and my apartment is now full of smoke...
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posted by ztdavis
on Sep 21, 2006 -
15 answers
I want to buy a wok. For the typical American (electric range) kitchen, which style is best? Flat or round bottom?
posted by 10ch
on Jun 24, 2006 -
25 answers
What's the healthiest type of cooking oil? I do a lot of faux-Indian / Thai / whatever cooking (think a big wok with lots of turmeric and pepper) and, being on a low cal diet, usually just use water or a drop of olive oil to stir things in. I would like to be able to use more oil, but don't know which, if any, could be considered healthy. Googled, but haven't found a comprehensive non-biased source yet.
posted by signal
on Aug 23, 2004 -
33 answers
