I cook fried rice a few times a week so recently I decided to upgrade my non-stick wok with one made from carbon steel as I’ve heard good things about them and the non-stick coating of my wok had started to wear away.
I’ve been really impressed with how much better it is to cook with and honestly given how often I cook rice I couldn’t live without it anymore. I’ve found it has far superior non-stick properties compared to my old wok, it can be used at extremely high heats, and it’s basically indestructible. It also gives my rice a much stronger fried taste which I personally love. I wish I’d brought one years ago now. Would definitely recommend if you enjoy fried rice as much as I do.
I use an outdoor propane stove with massive BTUs from Camp Chef for my wok. You need big heat for a wok. Makes all the difference, you just have to get used to cooking really fast under really high heat.
I cook fried rice a few times a week so recently I decided to upgrade my non-stick wok with one made from carbon steel as I’ve heard good things about them and the non-stick coating of my wok had started to wear away.
I’ve been really impressed with how much better it is to cook with and honestly given how often I cook rice I couldn’t live without it anymore. I’ve found it has far superior non-stick properties compared to my old wok, it can be used at extremely high heats, and it’s basically indestructible. It also gives my rice a much stronger fried taste which I personally love. I wish I’d brought one years ago now. Would definitely recommend if you enjoy fried rice as much as I do.