Stainless steel changes color from high temperature. At 430 degree F it changes to gold color, 500 degree F it is brown color, 590 degree F it is blue color. That is why most people say only use low and medium heat when cooking with stainless steel. The change in color is a form a surface oxidation from high heat and is not an oil stain so household detergent would not get rid of the so call stain. Harsh scrubbing agent will polish out the oxidized layer and return the surface to new condition. Flat bottom stainless steel pan or skillet are great for frying egg, searing steaks, and chops. However, a stainless steel wok, no matter how well you preheat it, is not quite suitable for Chinese style stir fry when you toss and flip the food up and down, the side never get to the same temperature as the bottom and food will stick. I cook mostly with cast iron and carbon steel because they both can be seasoned to pretty much non-stick and they retain heat better. I do have a few stainless steel cookware but they are used for boiling water or cooking food with acidic sauce. Almost forgot to say: you are very pretty and you did a very good presentation.
@McFattyHK3 жыл бұрын
😱😱 This is the most professional and scientific comment I’ve had so far on this channel. I wish I could present that as clearly as you have written in the comment. Thanks so much for the explanation. If you don’t mind, I would like to pin this comment to the top so everyone could broaden their knowledge. Thanks sooooo much🙏🏻🙏🏻😊 And thanks so much for all the kind words. I am totally flattered☺️
@alexyu69283 жыл бұрын
@@McFattyHK you are welcome and by all means share the knowledge.
@beessun8532 жыл бұрын
would you recommend cast iron from Le Cruset? I am looking for a wok that can goes into the dishwasher and I had my eyes on a French stainless steel brand Cristel at first, but now you made me think twice.
@McFattyHK2 жыл бұрын
I have a Le Creuset cast iron wok and a Fissler stainless steel wok. They are both of very good quality and could be durable for even decades. If you could handle stainless steel cookware well, I am more on Team Stainless Steel. Stainless steel wok heats up faster and it’s ideal for stir-frying. The material itself is not picky on what you cook (acidic food inclusive). Plus, it’s usually more dishwasher-safe. And I browsed through the Internet, Cristel delivers a decent quality in stainless steel cookware. However, it’s not cast iron wok being unsatisfactory. It is usually heavier but retains heat almost to perfection. Good for cooking stews or braising meat for hrs. But cast irons are not ideal in cooking acidic food. Though brands like Le Creuset or Staub make their cast iron woks dishwasher-safe, they still recommend users to handwash their cookware to better preserve their quality. So that’s my opinion. Frankly, it’s gonna be a hard choice for me.
1:57 The biggest issue with copper is actually not that it oxidizes with air, but that it could leech into the food especially when cooking acidic food. Copper is toxic, and prolonged exposure to human is harmful. That's why most copper cookware is usually lined with tin, silver, or steel to prevent direct contact between food and the copper material. Aluminium can also leech into acidic food as well (but it's not as toxic as copper) which is why it's also rare to see raw aluminium cookware (most are anodized or non-stick coated).
i still like my stainless steel wok as it requires less maintenance than carbon steel wok and is lighter than cast iron, although the wok hei is not as good.
@McFattyHK2 жыл бұрын
Agree. Less to consider when cooking with stainless steel.🤓
The green color is called patina. By the way, that's a girl who looks exactly like you working in an eyeglasses store in NYC at the corner of Mott St and Bayard st. Lol 😆