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Two types of cast iron woks can be found in the market. Chinese-made cast iron woks are very thin (3 mm (0.12 in)), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker (9 mm (0.35 in)), and very heavy. [12]
Seasoning a cast-iron or carbon steel wok is a common process in Asia and Asian-American culture. While the vegetable oil method of seasoning is also used in Asia, a traditional process for seasoning also includes the use of Chinese chives or scallions as part of the process.
Wok yi uk (Jyutping: Wok 6 ji 5 uk 1; Traditional Chinese: 鑊耳屋, literally "house with wok ears") is a distinct characteristic in Lingnan architecture. [14] It is a building that has a pair of curved walls protruding vertically at both ends of its roof, usually seen in traditional residential buildings.
Woks are a versatile cooking staple and your new favorite kitchen tool. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.
If iron ores are heated with carbon to 1420–1470 K, a molten liquid is formed, an alloy of about 96.5% iron and 3.5% carbon. This product is strong, can be cast into intricate shapes, but is too brittle to be worked, unless the product is decarburized to remove most of the carbon. The vast majority of Chinese iron manufacture, from the late ...