Please Help-Clean Non Stick Pan

tlh858

Throw the useless non stick thing into the recycling.

Then find a chinese supermarket in your area and buy a carbon steel wok. Costs less than £10 and will last for years.

Kernel_Sanders

I believe that the Chinese traditionally don't thoroughly clean woks, because the thin layer of older oil conditions it. I'm happy to be corrected on this, though

If you're looking for a new wok, TK Max may not immediately spring to mind as a retailer, but they do have an amazingly wide range.

Leif

Kernel_Sanders wrote: »

I believe that the Chinese traditionally don't thoroughly clean woks, because the thin layer of older oil conditions it. I'm happy to be corrected on this, though

If you're looking for a new wok, TK Max may not immediately spring to mind as a retailer, but they do have an amazingly wide range.

You are right, they condition it with oil. There is a Chinese takeaway in the Paignton area, which has an open kitchen. The stoves had gas burners surrounded by a large area of 'water'. They used that 'water' to swill out the wok after having deposited the dish into a container. It did not look terribly hygienic, but it must have been okay.

A.Penny.Saved

Kernel_Sanders wrote: »

I believe that the Chinese traditionally don't thoroughly clean woks, because the thin layer of older oil conditions it. I'm happy to be corrected on this, though

If you're looking for a new wok, TK Max may not immediately spring to mind as a retailer, but they do have an amazingly wide range.

AFAIA, it's mainly carbon deposits that season/condition it rather than oil. Oil just prevents it from rusting. It's the seasoning which builds up over time which means Iron and steel pans don't really need much cleaning. Just wipe them out with a paper towel and ensure that they are kept oiled. Cleaning thoroughly is bad for iron and steel pans because it can remove the carbon from the pan which reduces it's natural non stick properties.

Steel frying pans tend to be cheaper than pure Iron pans, although many pans claim to be Iron, they are not, they are Steel. Although steel is mainly iron but with other metals. These pans do tend to me quite heavy, especially the good quality ones.

A Wok just seems awkward to me. Just like eating with chopsticks. lol

Hintza

Have to do the same with Potjie cast iron pots, they only work once they have been conditioned.

Leif

tlh858 wrote: »

Then find a chinese supermarket in your area and buy a carbon steel wok. Costs less than £10 and will last for years.

Unfortunately woks are only really suitable for gas hobs, not electric ones.