Comments on: Asian Kitchen Equipment Essentials

By: ASIAN COOKING UTENSILS | Kitchen Appliances & Accessories

ASIAN COOKING UTENSILS | Kitchen Appliances & Accessories — Thu, 14 Jul 2011 01:45:45 +0000

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By: kitchen equipment

kitchen equipment — Thu, 26 Aug 2010 08:50:14 +0000

A well written piece. I’m trying to run my kitchen on a minimalist selection of cookware but I know at some point I am going to have to pick up a wok. Although I didn’t realise there was so much choice and variation.

Thanks for sharing!
John.

By: Barbara

Barbara — Tue, 04 Dec 2007 17:59:44 +0000

It probably does make the metal warp–physics is physics, after all, and thin metal can only stand so much rapid heating and cooling.

Of course, in Chinese restaurants, they literally burn through woks in about a month or so–at home it takes much longer. I have nearly burned off the enamel in a couple of spots of my cast iron wok–it has taken me four years or so to do it. It also no longer sits level–I bought a flat bottomed one years ago because I had a flat burner electric stove to work with. A round bottomed wok might warp, but not enough to cause issues with cooking in it–it doesn’t sit level anyway.

Since these woks are not very expensive–around twenty-five dollars or so–having one last for four years means that I can certainly afford to buy one every four years or so.

By: Jim

Jim — Tue, 04 Dec 2007 15:37:38 +0000

I have read that putting a hot (cladded) pan into cold water repeatedly can cause it to warp. In reference to your cleaning method, is the threat of warping not a danger with cast iron or carbon steel woks? If it is, is it perhaps not a concern because the expense of a wok versus that a cladded product renders it a moot point?

By: De in D.C.

De in D.C. — Tue, 11 Sep 2007 20:09:16 +0000

I just read this post and found your comments about rice cookers interesting. I had purchased a Zojirushi a few months ago but ended up returning it because I was very unsatisfied with the results. It cooked jasmine rice fine, but I cook mostly brown rice and I never got a good result. The “fuzzy logic” aspect of it didn’t seem to register that the brown rice needed longer to cook and I’d always end up with half-cooked rice in puddles of water when it shut off.

Are there other brands/models out there that handle brown rice better? FWIW, my Zojirushi didn’t have a brown rice setting; only “Quick Rice,” “White Rice,” and “Porridge.”