Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Wok Tools – What Do You Use?


Recommended Posts

1 minute ago, liuzhou said:

You had one for many years⁈⁈

 

You should see how long I keep a sponge! 

 

Only kidding - remember, I wasn't a daily wok user, so they lasted; probably longer than they should have.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites
Posted (edited)
22 minutes ago, weinoo said:

 

You should see how long I keep a sponge! 

 

Only kidding - remember, I wasn't a daily wok user, so they lasted; probably longer than they should have.

 

Hmm. I don't think I want to know your sponge habits.

I get through a bamboo brush about every two weeks, but I do use my woks at least once a day; usually more.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
13 minutes ago, liuzhou said:

Hmm. I don't think I want to know your sponge habits.

 

Now, I'm much better - they get replaced frequently, and can even go into the dishwasher! And I use a fresh, clean micro fiber dish thing every day!

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites

The brushes used to be standard part of a wok kit (as seen on TV). Like @weinoo give me a green scrubbie or the one with blue scrubbie on one side and sponge other side. I like the bamboo one as a decorative element in the utensil holder-pot. 

Link to post
Share on other sites

It seem like the guys in the local takeout joints here use stainless steel scouring pads that they move around with the ladle to swish the water around.

  • Like 1
Link to post
Share on other sites
5 minutes ago, KennethT said:

It seem like the guys in the local takeout joints here use stainless steel scouring pads that they move around with the ladle to swish the water around.

 

Yeah, that's common here, too. I do it when I am finished cooking all the dishes. Between dishes I usually use the bamboo brush.

It kinda depends on what I am cooking, though.

  • Like 2

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to post
Share on other sites
1 hour ago, liuzhou said:

Yeah, that's common here, too. I do it when I am finished cooking all the dishes. Between dishes I usually use the bamboo brush.

Ah. This I did not know. I guess it is sort of like the way we wipe out a nonstick pan with a paper towel between dishes or steps. I admit I never understood its purpose. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...