anticuchos
Assistant Cook
- Joined
- Sep 22, 2005
- Messages
- 48
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?