/ck/ - Food & Cooking

>>16476898
>I don't have a wok, whats the next best thing?
cast iron will brown items nicely, and many people already own them. Wal-mart has their Pioneer woman and store brands, already seasoned, for next to nothing.

I like my glass lidded calphalon anodized nonstick pan that is pretty much a flat bottomed wok, but more versatile. Buy the one called a deep fryer, not the wok, and you have a great daily skillet. The glass lid is excellent for one pot rice recipes, since you see the moment the steam disappears and it's getting done.

I was /facepalm at the latest gadget my Mom added about a decade ago until I tried it. She bought a large capacity 8L electric wok from Sunbeam, that has a thermostat, is supernonstick for cleanup, and some extremely hot walls that other brands don't have, and since it has a thermostat, it is so great for wok-frying, as it holds the temp nicely between batches, and comes with a rack for steaming whether dumplings or just a huge load of veggies. It absolutely acts like a regular wok, with high searing heat down to the center. Not a bad gadget if you want that true wok-like experience but no gas.

>>14454223
Buy a higher end brand.
The bottom is thicker, the triple ply nicer metal under the nonstock will in fact matter to how long it will last before warping over flaking.

I like my Caphalon skillet, kind of a versatile one pot kind of menu meal, doubles as a higher sided "fryer" for keeping my stove free of any splatters, like ever, works a bit like a stir fry pan, and will hold an 5 pork chops or schnitzel or cubed steads, etc, a big family meal, or many batches of latkes or green tomatoes, and it cleans like a champ. It really is an everyday pan.

For general advice with nonstick, don't heat it up empty or unattended. Be ready to use it when you turn on the burner. Hot pan+cold oil, yes, but don't get it screaming hot empty without food it. Think 9, but not 10 on your knob.
Don't shock a pan while still hot, that's blacksmith forging 101. That's how the hot steel will flex a bit and then you freeze it.

Where do pans flake or fail first? Scorched spots, created when unattended mostly empty pans, or maybe cooking something very small that doesn't fill up the bottom well, like a grilled cheese sandwich in a pan that could cook 4 of them (buy a small size for small jobs). Warpage is also where the tempering and cold water shock moves the layers and allows peeling. And, finally, though guaranteed major brands actually put in their warranty pamplets that you can use metal utensils, and you can just about all of the time, you probably shouldn't push the envelope either. Buy an assortment of silicone firm and thin, thick and slotted, spoonulas that are soft, and some that are firmer, through in a soft wooden one too, just making sure you have one for the job and an extra, and then you (or someone stupid you live with) won't in a panic reach for a fork to flip something in your precious pans.

Pictured pan has been going 10 years, zero damage, and I likely use it 5 times a week.

>>14350956
I have a lot of everything, but I use this pot all the time. Good heavy pan, perfect nonstick after about 7 years now.

>>14237021
Nonstick skillet

>>14198290
>basic recipe for chicken rice
I bet no one is familiar with this specific chinese recipe of "Chicken rice" but whatever you wish to make, I'm sure you'll have found some similar ingredients can be found for this and other recipes.
>unusual items
You will be using portions of these condiments and recipe ingredients over the course of many many recipes. And, it shouldn't be too expensive. This is a poverty country afterall. Seriously, just buy 1 recipe's ingredients, and build your pantry, one more item at a time for the 2nd recipe and so on...
Basics:
1) chili paste (keep a jar in the fridge to spoon out, avoid garlic)
2) ginger paste in a tube (or a fresh knob of ginger)
3) tamari/soy sauce
4) fresh citrus of choice (an orange, a lemon), to zest and juice
5) corn starch (to thicken, breading, egg drop soup, and gloss sauces)
That's it. Put those items in a cup, thin with cold water, pour into your final stirfry and warm through+nuts/sesame/herb/crunchy noodles/scallions. Modify your pantry and flavors with additions:
6) deglaze w/ sherry, no need to buy inferior wine
7) marinate cucumbers for a side , or add tang with seasoned rice vinegar. Of course fresh citrus is better.
8) More: chinese 5 spice, japanese 7, curry, hoisin/blk bean, toasted sesame oil, cilantro, ketchup, honey

>wok
Nope. Zero reason to buy a wok without high BTUs to use with it.
You can use high heat+ skillet or heavy bottom cast iron. Asians buy 1 burner with high BTUs gas/3rd world simulation of 1 burner, a separate stand alone device set up (think japan, india or a USA turkey fryer). My parents have a huge nonstick electric wok that I /facepalmed when bought years ago. But for company, it cooks extreme double portions of recipes to feed 8-12 guests and mimics that hot zone bottom like a champ. Mom drags it out of a cupboard for some family nights when all the grandkids come over and/or game day chicken wing fryer. Thermostat is nice.

Pic: I use "deep" skillet