Comments on: Wok Wonderings http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/ Fri, 19 Mar 2010 17:46:00 +0000 http://wordpress.org/?v=1.5.2 Comment on Wok Wonderings by: Maninas http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-139495 Sun, 21 Feb 2010 15:42:46 +0000 http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-139495 My wok is baking as I write this! Thanks for the instructions, and the link to mmmyoso. I tried to wash off the patina after the first baking, using washing up liquid along with the scouring pad, and there were some sticky patches that were difficult to wash. Am I doing sth wrong here? Thanks! My wok is baking as I write this! Thanks for the instructions, and the link to mmmyoso.

I tried to wash off the patina after the first baking, using washing up liquid along with the scouring pad, and there were some sticky patches that were difficult to wash. Am I doing sth wrong here? Thanks!

]]> Comment on Wok Wonderings by: Dr. Gross http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-52386 Thu, 28 Feb 2008 07:13:57 +0000 http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-52386 I was searching for a super powerful wok burner that could match the professional burners found in Chinese restuarants. The best product I've found that has the high output and is specifically made for wok cooking (so it can handle round bottom woks) is the PowerFlamer from OutdoorStirFry.com. I love the fact that you get serious power for a decent price. After all, you can always turn down the heat if you want, but if you have a wimpy burner, you just can't turn it up more! I was searching for a super powerful wok burner that could match the professional burners found in Chinese restuarants. The best product I’ve found that has the high output and is specifically made for wok cooking (so it can handle round bottom woks) is the PowerFlamer from OutdoorStirFry.com. I love the fact that you get serious power for a decent price. After all, you can always turn down the heat if you want, but if you have a wimpy burner, you just can’t turn it up more!

]]> Comment on Wok Wonderings by: Maria http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51916 Sun, 17 Feb 2008 22:06:54 +0000 http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51916 How do you use the bamboo basket? How do you use the bamboo basket?

]]> Comment on Wok Wonderings by: Maria http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51913 Sun, 17 Feb 2008 19:53:39 +0000 http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51913 Please tell me how to use the bamboo steamer. I am new to wok cooking and my wok did not come with instructions either. Please tell me how to use the bamboo steamer. I am new to wok cooking and my wok did not come with instructions either.

]]> Comment on Wok Wonderings by: Kat http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51221 Thu, 31 Jan 2008 23:33:51 +0000 http://www.tigersandstrawberries.com/2007/02/20/wok-wonderings/#comment-51221 How clean does a seasoned wok get? I've been thinking of getting one but have been considering nonstick instead because I could see my somewhat-germ-phobic partner being concerned that a seasoned wok is not scrubbed really well (this is the guy whose comment on wooden and bamboo cooking utensils is something like "wow, way to have something porous that'll hold onto germs!). Is it possible that the patina could hold germs? How clean does a seasoned wok get? I’ve been thinking of getting one but have been considering nonstick instead because I could see my somewhat-germ-phobic partner being concerned that a seasoned wok is not scrubbed really well (this is the guy whose comment on wooden and bamboo cooking utensils is something like “wow, way to have something porous that’ll hold onto germs!). Is it possible that the patina could hold germs?

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