The Best Steel For The Best Dish!

An interesting wok test compares the carbon steel wok again the stainless steel wok. There is a lot of debate over these two compositions of woks even if they look kite similar there are some important difference with their temperature reaction.

Most people prefer the carbon steel wok over the stainless steel wok because it has the most regular heat dispersion. This is not the case with stainless steel overheated and these hot spots can totally ruin a cooking and reduces long-term quality cooking. On the other hand, the carbon steel has good resistance to high temperatures and retains heat much longer than stainless steel woks for future use.

The only downside is that carbon steel requires slightly more maintenance to eliminate the appearance of rusting. We just needs to dry well and rub with 2 or 3 drops of oil to prevent any risk of rust.

To have a good wok stainless steel we have to choose the best quality of stainless steel and the final price may be higher than the carbon steel wok.  Overall, the carbon steel wok is a better choice for short and long term use.

Shanghai Metal Corporation offers a large selection of carbon steel with the highest quality standard and an affordable pricing. To find out more, please visit our Website or send your inquiry here. Our English speaking personnel will be more than pleased to help you. Follow us on  LinkedIn, Twitter, Facebook, Instagram and don’t forget to subscribe to our YouTube channel. Or you could try our new mobile app by scanning our QR code.

Source: ehow

Photo credit: Wikipedia, myntan, wcclippart, plus.google.com

Jonathan T.// SMC Editor

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Why you should thank carbon steel for your flavorsome stir fry

Ever tried to make your own stir fry, but just can’t achieve that authentic flavour? You should switch to carbon steel woks, endorsed by Grace Young as the industry standard.

While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance.  

Like cast iron, carbon steel needs to be seasoned before using and then given special care to maintain its coating. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking, and will last a lifetime.

How to clean treat and maintain your new carbon steel wok:

1. Unseasoned woks are coated with a factory oil so use a steel scrubbing pad, then dry it
2. Heat the wok on the stove
3. Take it off the heat; as soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying
4. Add oil and aromatics; we recommend onions and ginger. You can tell it worked as the colour gradually changes
5. Begin with your new wok with fatty foods and avoid non fatty to avoid damaging your seasoned coating

And voila! You’ll be cooking authentic stir fries in no time!

Shanghai Metal manufactures value added carbon metal products used in kitchen appliances. To find out more, please visit our website, LinkedIn, Twitter, and Facebook.

Source: TheKitchn 

Siobhan R. //SMC Editor