Q: Okay, I know how to season a cast-iron skillet, but how do you keep it seasoned? I never use dish soap on mine (just water or a quick wipe with a cloth) and I use it often enough, yet every time I use it the "sheen" disappears and my food sticks. What am I doing wrong?!
Q: I was given a wok a few months ago and I cleaned and seasoned it according to an article on this site. I noticed from the beginning that around the top edge of the wok there was this syrupy-looking residue that was solid but would get a little sticky when the pan was heated.
Q: I recently moved into my first post-college apartment and am trying to set up my kitchen. My aunt bought me a set of Cuisinart stainless steel pots and pans. Are these useful and worth keeping, or would I be better off replacing them with a few non-stick pans? Or something else? Thanks!
Q: Living in California, I'm used to pulling out the grill for almost every meal even in the dead of "winter." Now I'm attending school in Boston, and due to both weather and apartment restrictions, I can't have a grill. Do you have suggestions for good stovetop grill pans that won't break the bank?
Q: My cheap immersion blender warped in some hot soup, and the blades cut the nonstick Teflon coating on the bottom of my pot. I remember reading that Teflon isn't really the best thing health-wise. Should I throw out my pot?
Q: Last weekend I found that my guests scraped up my wok by using the wrong tongs. Now it's showing signs of rust and I was wondering if there was any product or way to repair it? It has a lot of sentimental value since it was given to me as gift from my mom four years ago.
Q: My MIL gave me this clay baker a few months ago and it has been sitting on top of my cupboards since then. She has told me that it is great for cooking chicken and corn on the cob. But what else can I do with it and do I need to do anything special to keep it in good shape?
Q: I just bought my first Dutch oven, but it's too big for my small-space convection oven. Most Dutch oven recipes call for time in the oven at some stage. I need some suggestions for recipes I can cook on the stove top. Thanks!
See this wok? It just made a delicious batch of chicken stir-fry and now it needs to be cleaned. Like cast iron skillets, carbon steel woks require some TLC when it comes to cleaning. Fortunately, this special care boils down to nothing more complicated than "rinse, scrub, dry." Here's a step-by-step guide on to how to clean your carbon steel wok.
Do you own a wok? If you listen to Grace Young talk about stir-frying for long enough, you'll certainly start wanting one! The beauty of a carbon-steel wok is it heats quickly and evenly. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. 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. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking.
Ready to take the plunge? Here's how to pick a wok and season it for the first time. Also, Grace shows us how to give an adolescent wok a "facial" to keep it looking good as its true patina develops.