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liuzhou

liuzhou

23 minutes ago, weinoo said:

And I can understand why people do, especially if it's the main vessel used for cooking. 

I like a Dutch oven or a rondeau for braising...that way, I can do a braised dish and use the wok for stir-frying a side veg

 

 

Chinese way would be to finish the braised dish, then stir-fry the veg in the same wok (after a quick clean). After all, how long does it take to stir-fry a vegetable side?

Alternatively, revolutionary idea, have more than one wok! I have three, but rarely use two of them.

liuzhou

liuzhou

12 minutes ago, weinoo said:

And I can understand why people do, especially if it's the main vessel used for cooking. 

I like a Dutch oven or a rondeau for braising...that way, I can do a braised dish and use the wok for stir-frying a side veg

 

 

Chinese way would be to finish the braised dish, then stir-fry the veg in the same ok (after a quick clean).After all, how long does it take to stir-fry a vegeatble side?

Alternatively, revolutionary idea, have more than one wok! I have three, but rarely use two of them.

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