[QUOTE=geostump;1077922]I know what you mean. I want all this kitchen equipment and have no where to put it. I plan on getting rid of stuff and getting some nice cast iron pans.[/QUOTE]
My cast iron hides in the oven. They don't need cabinet space.
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[QUOTE=geostump;1077922]I know what you mean. I want all this kitchen equipment and have no where to put it. I plan on getting rid of stuff and getting some nice cast iron pans.[/QUOTE]
My cast iron hides in the oven. They don't need cabinet space.
[QUOTE=naiadknight;1077928]My cast iron hides in the oven. They don't need cabinet space.[/QUOTE]
Good idea. I love cast iron, but I do not have the ventilation to properly season it. As such my cast iron skillet is in sorry shape. I do like enameled cast iron though.
Use the wok to store stuff like onions and whatever that can be kept unrefrigerated? Maybe on top of the fridge?
I should think about doing more stir-fry. Mrs. FW is not generally a fan of Chinese, but maybe I could tweak the flavor notes.
[QUOTE=Finnegans Wake;1077962]Use the wok to store stuff like onions and whatever that can be kept unrefrigerated? Maybe on top of the fridge?
I should think about doing more stir-fry. Mrs. FW is not generally a fan of Chinese, but maybe I could tweak the flavor notes.[/QUOTE]
That is a good idea. I have them in a bowl now. No reason to not use the wok. Nicely done sir.
Fiancé and I used to only eat stir-fry-esque things. To me, that just means having veg & meat in the same pan & moving them around a lot during the cooking process. We always favor garlic, Italian seasonings, or just salt & pepper. You can really do whatever the F you want with a stir-fry.
Okay, maybe I will swype that wok from Baba after all. It can go on top of the fridge.
We have a wok, but it's not designed for an electric stove. We have a huge and a smaller almost wok shaped pans (slightly flat bases for the electric stove.
[QUOTE=naiadknight;1077984]We have a huge and a smaller almost wok shaped pans (slightly flat bases for the electric stove.[/QUOTE]
Which is probably what this is. Though it was sold as a 'wok' it doesn't have the rounded bottom or base for high heat gas/flames like a traditional style wok
I use my flat bottomed wok for making popcorn for the boys.
[QUOTE=Pebbles67;1078081]I use my flat bottomed wok for making popcorn for the boys.[/QUOTE]
That is a good idea. I am assuming the high sides stop it from popping out, right?
Well actually it has a cover, but we leave it open long enough for my little guy to see it popping, Then we slam it on quickly.