Le Creuset VS Staub

tsumorichisato

Ｃａｓｔ　Ｉｒｏｎ我已經有個ＬＣ　既２６ｃｍ　ｒｏｕｎｄ　ｏｖｅｎ同Ｇｒｉｌｌ　Ｐａｎ，　但我成日見到上網好多人話ｓｔａｕｂ　仲好用Ｄ，　我見呢度又開始有得賣，又開始心思思想試下，　雖然個樣唔多靚　０甘其實Ｓｔａｕｂ邊方面好Ｄ呢，　有無人都有用緊ｃａｓｔ　ｉｒｏｎ　ｃｏｏｋｗａｒｅ呢？

BiscottiGelato

Sorry, pretty busy past few weeks. I think in short, if your kitchenware actually requires seasoning, it will tell you. The $14 bucks Chinese Cast Iron I bought has instruction of how to season, so was the $16 Carbon Steel I bought from the Gourmet Warehouse. You better off not season it if the manufacturer didn't tell you that the item is designed for seasoning.

There are 2 methods. One is the oil over stove heating, the other is to shove it in the oven (if it can go in the oven, aka no plastic handles) and have oil put over it after it's scotching hot. Try to google "cast iron seasoning" or "carbin steel seasoning" for more information.

somewhereintime

Unless you are using a new carbon steel wok, seasoning is almost unnecessary.
The US Lodge and Wagner brand cast iron skillets are pre-seasoned.
The Hard anodized  aluminum and Enamel cookware do not require seasoning,
even the new "Light Weight Cast Iron Wok" from China are pre-seasoned, just
wash with hot soapy water and ready for stove.

sheep

開鑊 梗係用豬喇














係豬油
用塊肥豬膏
搽勻個鑊
HIGH HEAT 等個鑊黑咗
搞掂
呢個係我嗰陣時嘅辦法

somewhereintime

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?
tofu 發表於 2010-1-29 16:19

Are you expecting answer from B G

tofu

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?

tweety

how about lagostina Capri? Is it good? I don't need it last forever, last couple years is fine. Beside my bf mom like to shop

somewhereintime

26# BiscottiGelato

I've been using Caphalon anodized wok at home for almost 20 years now,
I have a 12" flat bottom with single handle, no Teflon of course, and 2 smaller ones for fun.
The 12" one is still in good shape depite the colour faded a little.
Caphalon perfected the anodized technology, on the other side of the ocean, the Circullon cookware
from Hong Kong  are quite nice too, the Bay use to carry them. However, they are not as durable as
Capahlon and they have the Teflon coating on the pan as well.
Another new product line is German Titanium woks( and pans), at $300-500 a piece, very similar to
Anodized but lighter weight and more appealing.
I bought my Caphalon cookwares at Seattle Factory Outlet, sometime they have 50% off sale and duty free.

BiscottiGelato

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I ...
somewhereintime 發表於 2010-1-12 19:01

Do you use a Anodized Aluminum wok for Chinese stir fry at home then? Flat bottom or round bottom? What brand?

I actually went there based on your recommendation in a previous thread. I showed it to them and they said they have nothing like that. Maybe it was too near closing time and they didn't want to bother. I'll see if I can try again some other time. Thanks!

somewhereintime

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I buy a lasting wok
instead. and the foods  turn out better, maybe you don't believe.
I actually saw the wok crates  for stovetop at Handy Appliance on Fraser at 17th. just behind the
Bible Society on Kinsway. I don't know if they would sell the crates alone or if it would fit your stove.