Wow stir fry is going to be a weekly thing, it was so easy and delicious.

Now I need noodle recommendations or any wok tips or tricks

  • FilthyMan [none/use name]
    ·
    3 years ago

    I bought a wok and prepped it following a guide (heating it til blue and oiling it)

    Still get food sticking when cooking - what am I doing wrong?

    • CommCat [none/use name]
      ·
      3 years ago

      if it's stainless steal, you'll always get food sticking. If it's cast iron or carbon steel, you'll need to keep using it and a patina layer will develop that will make your food not stick. Don't ever use soap when cleaning your wok (or any steel cookware for that matter), just use hot water and scrub, dry it and heat it a bit and apply a thin layer of cooking oil (cast iron/carbon steel).

    • Kappapillar [comrade/them,undecided]
      ·
      3 years ago

      Heat the wok up all the way before adding oil. Before heating, the wok still has moisture on the surface from the air, so you have to burn it off. You can check if it's hot enough by flicking a little water on it. The water droplets should dance and sizzle. Then you can add the oil (plenty of oil, don't be stingy) and it should work(wok?) like a charm.