4 ms·

Interesting! For the wok example, I recommend just putting the wok back on the stove for a few seconds and have the thin water film evaporated, before quickly

by jiehong 7mo ago

Interesting! For the wok example, I recommend just putting the wok back on the stove for a few seconds and have the thin water film evaporated, before quickly coating it with an oiled tissue, and store it hot. It takes 30 seconds max.

NetMageSCW 7mo ago
So you wash your wok before eating? While it is still hot?
- wongarsu 7mo ago
  Cleaning it while it's still hot is also a good strategy for pans. Obviously that has limits on how dirty it can be. But if everything went well while cooking it's fast and painless
  - mfi 7mo ago
    A bit of cold water on a hot pan isn't a problem, but one should be a bit careful when pouring a lot cold water on hot pans, as they can warp
    - IAmBroom 7mo ago
      Or shatter, if they are cast iron (a.k.a. black iron).
- dunham 7mo ago
  I typically wash my wok (and any carbon steel skillet) before eating. They seem to be easier to clean while hot. But I use an outdoor butane burner for the wok, so I'm not heating it back up afterwards. I usually wash and set it upside down on the counter to drain.
- SiempreViernes 7mo ago
  They suggest reheating the wok on the stove, why would that imply it has to be done before eating? Does your stove not turn on after you have finished eating?