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Old 10-04-2006, 04:25 AM   #1
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Deep frying and steaming with a wok

1. I know it is okay to deep dry with a carbon steel wok. But what about a non-stick one? Is it okay? 2. Is anything required to be placed between the wok and bamboo steamer? Or does the bamboo steamer sit directly on the wok? 3. Is it safe to use a metal steamer rack (I think that is what it is called) on the wok? Would the two metals touching each other in boiling water cause the wok to start peeling things off or either metal to give off chemicals?

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Old 10-04-2006, 08:30 AM   #2
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Don't use a metal rack. It will scratch the surface possibly, as you say. And deep frying --be sure to put theoil in. Do not heat a non-stick pan without oil or something in it. Just learned that from Martin Yan this week-end.
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Old 10-04-2006, 01:08 PM   #3
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The bamboo steamer sits in the wok. The water under the steamer should be so high it touches the steamer bottom.

Steaming in a non-stick wok is no problem. As Gretchens said, put the oil in then heat it up. Using the metal rack will not cause peeling of the nonstick surface unless you deeply scratch the non-stick with the rack.
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Old 10-04-2006, 02:59 PM   #4
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I have heard a lot about Deep Drying And Steaming With A Wok. I have never used one but by the various comments from our cooks and chefs it might be something I would be interested in buying.

Thank you.
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Old 10-05-2006, 01:42 AM   #5
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Okay, thanks. Another thing. When stir-frying with a non-stick wok, does it follow the same rules as the carbon steels: Heat it up, then add oil? Oh, almost forgot, what would be a safe thing to use if I want to steam a plate of something that cannot be done with a bamboo steamer?
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Old 10-05-2006, 09:40 AM   #6
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Place two chopsticks across the bottom of the wok. Where the fit against the sides there will be some room below for the water. Rest the plate on the chopsticks, cover and steam.
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Old 10-07-2006, 07:24 AM   #7
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Should the water line be below, right on, or above the chopsticks? Same goes for the bamboo steamer. Also, what type of chopsticks is prefered? Wood, bamboo, or plastic?
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Old 10-07-2006, 07:41 AM   #8
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Use enough water so that it won't run out while you are preparing your meal. Up to the steamer is fine. Use wood/bamboo.
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Old 10-07-2006, 10:32 AM   #9
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Use wood/bamboo chopsticks. The water lever should be no higher than the sticks.
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Old 10-07-2006, 02:00 PM   #10
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So, likely, the water line would be below the chopsticks. Would the wooden or bamboo chopsticks catch fire or just have burn marks? I ask because wood is touching the metal. Sorry if it it a stupid question. My chemistry is very poor. About the bamboo steamer. I saw some that are like 8-10" wide for sale. I have a 12" wok. I suspect the wok cover (shelf spherical) would not be able to enclose it completely. These are the decent-sized bamboo steamers I was interested in. But I do not think it would work with my wok. Are bamboo steamers meant for large woks?
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