Are Chinese ladies wok killers!?!

[Joecy]

We have a electric stove, not my favorite, but when my husband brought me new none stick wok(flat bottom) from Target, I was happy--- oh the new wok didn't let out much smoke!

 

Then, my mom came visit and cooked for us for 2 months, we were all in heaven! The yammy chicken legs with dark sauce, so tender and delicious! That was authentic Chinese good!

But By the time my mom was leaving, the wok didn't look good any more. The way she cooked quickly burn off all the coating on the none stick wok! The coating then became flaky, when cooking, the flaky coat all mixed in food.....Had to throw away the pretty wok.

 

I was so inspired by my mom's cooking, I typed in Chinese, searched for dark sweet sauce dish, and started cooking, with the only pan left in the house , it's a 150 none stick. These dished usually involves cooking meat on big fire for 2-3 mins , and without paying close attention, the coating was Burt, again!

 

2 pretty none stick wok down in 2 months.....

I wondered. ---- Are we Chinese ladies all wok killers?!?

 

 

 

Happy Thanksgiving , CFL!

Big time cooking!

[dnoblett]

Yes my wife killed one non stick wok, I replaced it with a good one from the Asian grocery store, and then later with an even better one from the gormet store the high quality pan is greenpan their top Barcelona series, seems to stand up very well.

 

http://i949.photobucket.com/albums/ad334/dnoblett/Misc%20Junk%20for%20posting/GreenPanBarcelonaWok_zpsa242532b.jpg

 

http://www.greenpan.us/

 

http://www.greenpan.us/shop/barcelona-ceramic-non-stick-wok-with-helper-handle

$129.00 We bought ours at a gourmet cooking store located in a outlet mall, got a smoking deal on it, the store was going out of business and blowing out their inventory, I think I paid $39.00 for it.

[Dennis143]

We've learned a long time ago that cooking with TEFLON is not a good idea with the high heat style of Chinese cooking. BTW we changed our kitchen from a gas stove to an electric. Wifie loves how easy the glass top electric is to keep clean. And, electric stoves put out a much higher heat than typical home gas stoves, so that's my guess why Joecy's mom destroyed the TEFLON wok.

 

Anywho, after many tries with different frying and sauce pans, we swear by this Korean brand:

 

Dream Chef marble coated

http://www.amazon.com/Ceramic-Marble-Coated-Aluminium-Omelet/dp/B004F42XQ6

http://www.ebay.com/itm/like/190836971177?lpid=82

 

We bought the ORGREENIC pan. We used it once and gave them away (buy one get one free)... you get what you pay for.

[dnoblett]

 

We've learned a long time ago that cooking with TEFLON is not a good idea with the high heat style of Chinese cooking. BTW we changed our kitchen from a gas stove to an electric. Wifie loves how easy the glass top electric is to keep clean. And, electric stoves put out a much higher heat than typical home gas stoves, so that's my guess why Joecy's mom destroyed the TEFLON wok.

 

Anywho, after many tries with different frying and sauce pans, we swear by this Korean brand:

 

Dream Chef marble coated

http://www.amazon.com/Ceramic-Marble-Coated-Aluminium-Omelet/dp/B004F42XQ6

http://www.ebay.com/itm/like/190836971177?lpid=82

 

We bought the ORGREENIC pan. We used it once and gave them away (buy one get one free)... you get what you pay for.

 

 

Here is Dennis's fry pan in a Wok style.

 

http://www.amazon.com/gp/product/B004FSS43I

 

http://ecx.images-amazon.com/images/I/71Hu-b3PpnL._SL1280_.jpg

[Thomas Promise]

You could always try and use a cast iron wok. If you season it, it will be almost as good as a coated one. Lodge Cast Iron is one of the best. I still have a cast iron skillet my mother bought after she married my dad in 1939. Still going rock and rolling.

[amberjack1234]

You could always try and use a cast iron wok. If you season it, it will be almost as good as a coated one. Lodge Cast Iron is one of the best. I still have a cast iron skillet my mother bought after she married my dad in 1939. Still going rock and rolling.

Old cast iron is hard to beat. Try cooking blacken red fish in a Teflon pan.

[danb]

I haven't cooked on a gas stove for maybe 25 years so thing might have change since then. I used to cook on a gas grill and also on an electric grill. I always preferred the gas grill. It was always much more responsive. It would heat up much quicker. I am sure that they were known for a more even heat. Not sure how a coal grill would compare. Not sure if they are even used in the states. When cooking with a wok isn't high heat a necessity? Unless there are high temperature Teflon woks or stone ware type non stick wok that will withstand high temperature I think that one has to use a gas stove used with a old fashion Chinese wok or perhaps a cast iron pot might work. Not an expert but cooking with a wok entails that the food slips and slides around...right? I wonder why that exactly is. Probably has to do with quick transfer of high heat without letting it stay on a particular part of the food ( thus preventing burning). An option for those who have electric stove may be to use a portable gas burner which is used for hot pot cooking or maybe one of those burner on your gas grill but I don't think that those types burner are all that sturdy. Danb

[Thomas Promise]

 

You could always try and use a cast iron wok. If you season it, it will be almost as good as a coated one. Lodge Cast Iron is one of the best. I still have a cast iron skillet my mother bought after she married my dad in 1939. Still going rock and rolling.

Old cast iron is hard to beat. Try cooking blacken red fish in a Teflon pan.

 

Try fried chicken or cornbread... Bu hao.

[Dennis143]

 

 

You could always try and use a cast iron wok. If you season it, it will be almost as good as a coated one. Lodge Cast Iron is one of the best. I still have a cast iron skillet my mother bought after she married my dad in 1939. Still going rock and rolling.

Old cast iron is hard to beat. Try cooking blacken red fish in a Teflon pan.

 

Try fried chicken or cornbread... Bu hao.

 

Something to be aware regarding iron cookware...

 

Health effects[edit]

An American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware was. The iron in spaghetti sauce increased 2,109 percent (from 0.35 mg/100g to 7.38 mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g.^[4][5] Anemics, and those with iron deficiencies, may benefit from this effect,^[6] which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast iron cookware because of the iron leaching effect into the food.

http://en.wikipedia.org/wiki/Cast-iron_cookware

[warpedbored]

I'll echo what others said. Teflon coated pans aren't designed for the high heat of Chinese cooking. My wife has destroyed a few although to hear her side it's somehow my fault. The ones that have lasted the longest came from a Korean supermarket.

[amberjack1234]

 

 

 

You could always try and use a cast iron wok. If you season it, it will be almost as good as a coated one. Lodge Cast Iron is one of the best. I still have a cast iron skillet my mother bought after she married my dad in 1939. Still going rock and rolling.

Old cast iron is hard to beat. Try cooking blacken red fish in a Teflon pan.

 

Try fried chicken or cornbread... Bu hao.

 

Something to be aware regarding iron cookware...

 

Health effects[edit]

An American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware was. The iron in spaghetti sauce increased 2,109 percent (from 0.35 mg/100g to 7.38 mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g.^[4][5] Anemics, and those with iron deficiencies, may benefit from this effect,^[6] which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast iron cookware because of the iron leaching effect into the food.

http://en.wikipedia.org/wiki/Cast-iron_cookware

 

That's all correct Dennis. When Teflon is heated to high temperatures it releases dangerous fumes and chemicals too. I guess that leads us back to stainless steel huh.

 

Here is a good article on Teflon especially when it is overheated such as in a Chinese woman using a Teflon wok. Be sure to read it all. There are good thing about Teflon and bad things. My take is that it is a good product as long as you don't overheat it there by releasing the polytetrafluoroethylene in it.

 

http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/teflon-and-perfluorooctanoic-acid--pfoa

[Thomas Promise]

The 11 "Comandments of cast iron care."

 

 

https://www.pinterest.com/pin/32791903512778369/

Edited November 29, 2014 by Thomas Promise (see edit history)

[Dennis143]

 

 

Try fried chicken or cornbread... Bu hao.

 

Old cast iron is hard to beat. Try cooking blacken red fish in a Teflon pan.

 

 

Something to be aware regarding iron cookware...

 

Health effects[edit]

An American Dietetic Association study found that cast iron cookware can leach significant amounts of dietary iron into food. The amounts of iron absorbed varied greatly depending on the food, its acidity, its water content, how long it was cooked, and how old the cookware was. The iron in spaghetti sauce increased 2,109 percent (from 0.35 mg/100g to 7.38 mg/100g), while other foods increased less dramatically; for example, the iron in cornbread increased 28 percent, from 0.67 to 0.86 mg/100g.^[4][5] Anemics, and those with iron deficiencies, may benefit from this effect,^[6] which was the basis for the development of the lucky iron fish, an iron ingot used during cooking to provide dietary iron to those with iron deficiency. People with hemochromatosis (iron overload, bronze disease) should avoid using cast iron cookware because of the iron leaching effect into the food.

http://en.wikipedia.org/wiki/Cast-iron_cookware

 

That's all correct Dennis. When Teflon is heated to high temperatures it releases dangerous fumes and chemicals too. I guess that leads us back to stainless steel huh.

 

Here is a good article on Teflon especially when it is overheated such as in a Chinese woman using a Teflon wok. Be sure to read it all. There are good thing about Teflon and bad things. My take is that it is a good product as long as you don't overheat it there by releasing the polytetrafluoroethylene in it.

 

http://www.cancer.org/cancer/cancercauses/othercarcinogens/athome/teflon-and-perfluorooctanoic-acid--pfoa

 

No, it leads me back to marble coated.

 

Our home has copper plumbing throughout. Now I read that copper can leach into our water and that we can get copper overload in our diet if we don't treat the water.

[amberjack1234]

I've read the same thing. Our home has copper too Dennis and the joints are leaded in with the old lead not the new kind so I guess we are getting a double dose. Their answer is to just let the water run and flush all the water out that has been sitting in them for any length of time. But the wife don't the the water sit for long. I swear that she had the water running at least every 5 minutes. I pick on her about it and tell her to let the water rest a little bit will you.

Edited November 29, 2014 by amberjack1234 (see edit history)

[warpedbored]

The 11 "Comandments of cast iron care."

 

 

https://www.pinterest.com/pin/32791903512778369/

I like cast iron pans but for most of our small Chinese wives they are just too heavy.