I've been doing this for 70 yrs with great granny's... (we call it the Qeen Mary -- 14 inches of . might and cast-iron fury) BTW shere was Portuguese-Hawai'ian.
I loved this video! There's just nothing like a well seasoned cast iron frying pan. But, like you, I will still use my Cuisinart 14 in wok for my stir-frying. I absolutely love that pan!
I have two Cast Iron Skillets from my great-grandmother on my mother's side; the pans are over 120 years old. I don't use them all that often, but they are the best pans for certain dishes. They are especially good for foods that start stovetop and then get put in the oven. They are fantastic for searing steaks. I admit that I use my stainless steel pans most often, but I have a couple of non-stick skillets for eggs and a few other things, and a carbon steel wok that is my favorite for stir-fry.
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Great video! Thanks Tak!
Good to know.😊
I've been doing this for 70 yrs with great granny's... (we call it the Qeen Mary -- 14 inches of .
might and cast-iron fury) BTW shere was Portuguese-Hawai'ian.
I loved this video! There's just nothing like a well seasoned cast iron frying pan. But, like you, I will still use my Cuisinart 14 in wok for my stir-frying. I absolutely love that pan!
Yes , but you are using a lot more oil which defeat the purpose of stirfrying!
I have two Cast Iron Skillets from my great-grandmother on my mother's side; the pans are over 120 years old. I don't use them all that often, but they are the best pans for certain dishes. They are especially good for foods that start stovetop and then get put in the oven. They are fantastic for searing steaks.
I admit that I use my stainless steel pans most often, but I have a couple of non-stick skillets for eggs and a few other things, and a carbon steel wok that is my favorite for stir-fry.