Quote:
Originally Posted by VladtheImpaler
That's a nasty looking wok. Speaking of woks, I cannot seem to find one that will last more than 2 months, before stuff starts to stick (and no, I am not using metal utensils). Whether it's a cheapo superstore one or a high end Costco one or whatever - same thing. Any suggestions? Or should I just get the cheapest one, since it's going to be garbage in 60 days either way...
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EDIT: I probably should have asked. Are you using a traditional wok, cast iron wok or non-stick?
That may change the answer significantly.
Below assumes something like an aluminium or stainless steel wok.
TL;DR - Consider buying a metal spatula or adding elbow grease to your cleaning methods.
Long ver.
Stuff sticks to your wok? The answer may not be the wok. It may be your cooking style. Have you ever wondered why so much Chinese food is often oily? The non-stick component of the wok is added to your food.
On a side note, may I ask why aren't you using metal utensils? My parents don't like using too much oil and thus food sticks to their wok regularly. Then they scrub/scrape their wok with much metallic gusto to remove the stuck food.
Chinese ones are usually a little curved on the tip and shouldn't really scrape up the metal. Something like a pancake flipper style would probably scrape up the metal.