Toxic ‘forever chemicals’ contaminate indoor air at worrying levels

Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by doctorsher on Tuesday August 31, 2021 @03:20PM (#28372301)

When you tried the carbon steel pan, was it properly seasoned? They stick like hell before they are well seasoned, but seasoning them gives the carbon steel its non-stick properties. Woks are the ultimate tool for this, as they are carbon steel (so non-stick when seasoned) and their shape minimizes the amount of oil necessary to fry the rice. It is ubiquitous for fried rice across almost all of Asia.

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Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by nate_meurer on Tuesday August 31, 2021 @04:30PM (#28373207)

Yeah but they use a lot of oil in those woks, and they get them really hot. Any Chinese street vendor with an open fire and cheap steel wok can do shit I can't dream of doing in my fancy ass American kitchen.

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Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by doctorsher on Tuesday August 31, 2021 @06:11PM (#28374312)

J Kenji Lopez-Alt has a lot of great wok content for American kitchens. In [0], he uses a butane torch to get the smoky wok flavor (wok hei) in a standard kitchen. He also reviews outdoor wok setups for those who want something close to Chinese street vendor-type vibe.

[0] https://youtu.be/iac_idcz6XE

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Re:Toxic ‘forever chemicals’ contaminate indoor air at worry... by verall on Wednesday September 01, 2021 @02:08AM (#28376853)

I cook with my carbon steel somewhat often, and it seems to have built up a nice thin black layer that keeps most things from sticking. Cleaning is a breeze, some dish soap and a couple scrubs. None of the black layer comes off.

Rice does not stick at first, but as it gets hot it does, unless I put around 3x the oil I would prefer. I have a gas range with a large burner so it gets very hot.

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