Hi! I notice that a lot of asian cooking uses tomato as an ingredient to stir-fry. I currently have a Carbon Steel Wok, and it seems like it is taboo to use tomato in a Carbon Steel wok since it can destroy the seasoning. Does that mean, Carbon steel cookware are essentially useless for any dish with tomato? Should i have a non-stick wok and a carbon steel wok that I use interchangeably?
Tomato Egg Stir-Fry — Adam Liaw
Sweet and Sour Pork — Adam Liaw
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