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Wok phobia

Kikujiro

By Kikujiro
in China: Cooking & Baking

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johnjohn

johnjohn

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Posted (edited)

QUOTE (johnjohn @ Jan 5 2003, 11:18 PM)

ED - Does it make a difference in flavor if your wok is nonstick or not?

The flavor is absolutely the same. It's simply that nonstick work well for certain things such as cooking eggs or noodles that might break into pieces if they stuck to the pan

I would of thought using a steel wok would allow bits of the meat/vegetables to caramelize on the surface of the wok and when deglazed with stock, water, or wine the flavor would be enhanced.

I have been using a nonstick one for the past 5 or so years, and have been happy with the results. But have been thinking about purchasing a steel one the next time I am in Chinatown.

johnjohn

Edited by johnjohn (log)
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