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Old 04-18-2019, 11:55 AM   #21
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Quote:
Originally Posted by jennyema View Post
But it has nothing whatsoever to do with scratched surfaces. Which is your professed concern.
Exactly. And I don't think there is one home cook that doesn't know just how acidic tomatoes are. At this moment, I can't think of any food that is more acidic than tomatoes. But I am sure there are some.

And just how often does a person cook or even add tomatoes to the food they are cooking in a wok? If you can come up with an oriental dish that has tomatoes in it, then my level of concern will be raised. And if you can, then I doubt very much if it is an authentic oriental concoction. The tomato didn't reach Asia until long after it was in wide use in the U.S. and Europe.

And lastly, the average home cook uses a wooden spoon and/or plastic/rubber spatula to stir a tomato sauce. So any scratching, if any, is kept to a bare minimum.
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Old 04-18-2019, 12:22 PM   #22
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Exactly. And I don't think there is one home cook that doesn't know just how acidic tomatoes are. At this moment, I can't think of any food that is more acidic than tomatoes. But I am sure there are some.
Lemons, limes, oranges, wine, vinegar, liquor.

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And just how often does a person cook or even add tomatoes to the food they are cooking in a wok? If you can come up with an oriental dish that has tomatoes in it, then my level of concern will be raised. And if you can, then I doubt very much if it is an authentic oriental concoction. The tomato didn't reach Asia until long after it was in wide use in the U.S. and Europe.
Asian cuisines use quite a few acidic ingredients - rice wine, rice vinegar, a variety of citrus, etc.

When did tomatoes arrive in Asia? Where exactly ("Asia" isn't one place, you know. It's a continent.).

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And lastly, the average home cook uses a wooden spoon and/or plastic/rubber spatula to stir a tomato sauce. So any scratching, if any, is kept to a bare minimum.
Metal utensils are often used in wok cooking.
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Old 04-18-2019, 12:32 PM   #23
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Metal utensils are often used in wok cooking.
I love the sound of a metal spatula clanking against a carbon steel wok.
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Old 04-18-2019, 01:36 PM   #24
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I love the sound of a metal spatula clanking against a carbon steel wok.
Cool, eh?
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Old 04-18-2019, 01:53 PM   #25
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Yes......the sound, the sound...



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Old 04-18-2019, 02:08 PM   #26
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Yes......the sound, the sound...

How come I fail to see the one food that was used in all the testing. TOMATOES. Why didn't the scientist use a food that is common to all nationalities? Nothing like setting up an experiment to get the results you want!

Also, if SS is so dangerous, why are all surgical instruments made of SS?

Sorry, I find their science to be bogus.
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Old 04-18-2019, 02:43 PM   #27
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In a conclusion, stainless steel wok with scratches is safe for all food? but it's not safe for frying tomato or tomato sauce for very long time, am I right?
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Old 04-18-2019, 04:01 PM   #28
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Originally Posted by kenny1999 View Post
[B]In a conclusion, stainless steel wok with scratches is safe for all food!...
I modified your post for accuracy.
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Old 06-29-2019, 07:50 AM   #29
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Wok seasoning

Hi guys!
I wonder if you could help me with my wok seasoning.
Yesterday I bought a wok, and as I read, I tried to season it. The post what I read recommended, that I should put it into my oven 450°F for 20 minutes, after I coat the inside of the wok with a thin film of oil. The post said I should do it 3-4 times, and wash the wok between the process. I just did it 3 times, you'll see photos about the fresh and 1-2-3 times "cooked" wok.
After I finished I thought I should try it, so I added peanut oil again, and put chicken breast to it. It was a disaster. As soon as the chicken hit the wok, they stick to the side, and slowly started to burn there, even after I stirred them. After a couple of minutes, when the chicken were ready, I added Vitasia's Sweet&sour sauce to the wok. Until then the side of the wok was already black, burned chicken in the sides.
I made a photo about the result, which is disappointing.

Can you guys tell me what did I wrong?
Much appreciated!
Cheers!

https://imgur.com/k1Vadj7
https://imgur.com/qw2mMsS
https://imgur.com/hw4H7Qw
https://imgur.com/z9jFEjx
https://imgur.com/nuykmXO

Sauce: http://offers.kd2.org/pics/c0/a8/c0a...c3e8ffd449.jpg
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