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by andrekandre
1409 days ago
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yea.... its a shame cause i love cooking in my cast-iron wok.... one alternative i use is to heat the oil but not to smoking (also use an oil with a high smoke point) on low heat for a couple mins, swirling around, then dump the heated oil, then cook on a low heat from there... its quite non-stick and it reduces the oil content in the food and hopefully reduces carcinogen risk as well... another thing is to just use water (plus maybe a small trickle of oil) as a non-stick agent (though its hard to reproduce a lot of recipes this way) for fish/meats and vegetables if you can get away with it |
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