My name in Rustem, I live in Switzerland. I was reading this forum for few of years (well, mostly watching photos in “chinese eats at home” topic and getting salivation:). I like Chinese food, especially stir-fry and I want to cook it at home. I have electrical stove with ceramic surface and after reading internet and reviews I went to a shop and bought an expensive BODUM CAST IRON WOK K0810. I followed every word of user manual. Though, every time I cook something it sticks to the surface at the bottom (chicken, meet, noodles – everything, except vegetables), burns and forms a layer of burned staff which is hard to remove.
I am very disappointed because this wok has the “special one-layer coating which is a mixture of glass and porcelain” and supposed to be non-stick (ot it is just a marketing bullshit ?). I noticed that inside surface of my wok is not smooth, but with little bumps (I believe it is called “coarse surface”) - could it be a reason why food sticks to it ? Another problem that no matter for how long I pre-heat wok, it starts with very good temperature (oil is smoking), but loses it quickly so food is not fried but steamed and I believe it is mostly because of layer of burned staff at the bottom which blocks the heat.
Can somebody help me to understand what I am doing wrong? Jest to let you know:
- I use maximum heat setting on my stove. Though, stove is too “smart” and turns off heating element periodically, I cannot control it. But I don't think temperature is the problem as wok is hot enough to smoke the oil.
- I pre-heat for 10 min dry wok until it is hot (it is a heavy wok and it takes time to heat it !), then add oil and wait few seconds until it starts smoking.
- then add ingredients such garlic and ginger (almost every recipe starts with them) and they immediately stick to the bottom and burn !! If I add meat before , it sticks too.
Please help me. I really want to archive the results of this video:
As you can see nothing stick to his wok, not even noodles ! Do you think it is doable with my current wok and stove ? Should I buy new wok ? Which one ?
Edited by Rustem, 13 June 2013 - 02:22 AM.