Corey123
Washing Up
Normally, to get a wok hot, I turn the heat under it up real high for about ten minutes. Then when I'm about to stir fry, then AND ONLY then will I add the oil. I have the window open and a fan on to discourage the smoke alarm from sounding off.
Yes Caine, when the oil is added to a hot pan, it begins to smoke almost immediately. And yes, you're also right about aluminum. It WILL etch if machine-washed. And sometimes turn dark. Which is why I don't machine-wash my ice cream machine's aluminum bowls
The key to successful stir frying is to have all the ingredients prepped and measured ahead like the Asian restaurants do because everything cooks incredibly fast.
Yes Caine, when the oil is added to a hot pan, it begins to smoke almost immediately. And yes, you're also right about aluminum. It WILL etch if machine-washed. And sometimes turn dark. Which is why I don't machine-wash my ice cream machine's aluminum bowls
The key to successful stir frying is to have all the ingredients prepped and measured ahead like the Asian restaurants do because everything cooks incredibly fast.
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