What is the BEST oil to use when cooking in a wok, and should I buy a steel wok or a non-stick?

Similar questions: oil cooking wok buy steel non stick.

Peanut oil If you're not allergic to nuts, of course. Peanut oil will work best in the very high temperature that most people use for stir fry. It doesn't break down and it won't smoke at a very high heat.

I will say that I use canola oil, but that's because I don't stir fry on a super high heat. As for which kind of wok, I prefer my non-stick because I am lazy about clean-up. This doesn't mean a steel wok won't clean easily, just that I know the non-stick will..

Well, it depends on what You're cooking, but...... the information that came with My Wok states: "If You're stir-frying, You'll need oil that can withstand When You stir-fry, You are actually creating a hot spot in the center of Your pan. You will be bringing the oil up to a You'll need oil that won't break down under gh heat unlike Mediterranean Oil (Olive oil and assorted blends). We generally recomend Peanut Oil as it will not break down under gh heat and will not transfer the flavor of foods so readily.

You can cook fish, then meat without transferring the flavors. Peanut Oil is also low in cholesterol. Of course, if You are deep-frying, You can use any kind of oil that You prefer as You will not be cooking at such a high degree.

You can also use Olive Oil, etc. If You were browning meat for a casserole or cooking a European meal versus the Asian stir-fry. " Personally, I use only Safflower Oil because it is a gh Heat oil as well (up to 450 degrees F.), and has no flavor at all. I've found that peanut oil does have a slight taste to it, as well as Olive Oil does.

As to the Wok I use - it's a 14-inch Hand Hammered unit. This is a wok that is actually used in China. "It is hammered into shape from heavy low carbon steel, which provides a superior cooking surface.

The metakl conducts heat well and "seasons" readily. The wok is thicker in the middle to hold the heat so that the food doesn't burn while the thinner sides allow the heat to escape. The curved sides allow the oil and juices to run back to the middle and allows for more flavorful cooking, using less than a flat pan.

" My Wok came as a Kit containing also: a Matching 13" Time-Dome Lid, an Asian Ring (to mount the Wok on over the burner), a Professional Chan (stiring tool), a Brass strainer, bamboo brush, won ton maker, 10 pairs of re-useable bamboo chopsticks, a cookbook, a bamboo steamer set, a tampura rack, a cleaver, a stainless steel knife set (5-kitchen knifes and a meat cleaver), and a chopping board. All of this (52 pieces), cost me $19.99 shiped. It came from Heartland America's mailorder catalog back in January of 2007.

I tried very recently to buy another, but now they don't have them any more.Sorry. Although, some day thay may have them again. "How do I like it?

" I LOVE MINE. I'd never own a flat bottomed non-stick unit. This one that I have is really easy to use, and to clean up.

Sources: "Westminster, Inc. , and Heartland America" - personal experience.

I use peanut oil The wok oil needs to be able to stand up to high heat. Peanut oil holds up best and imparts a nice flavor, but plain vegetable oil will do just fine. Don't use more delicate oils like olive oil or walnut oil, which will lose their flavors and may even burn.As for the type of wok, there is a slight risk with the non-stick ones that the very high heat you subject it to will damage the non-stick coating and possibly make you sick.

Proper use of a wok involves pre-heating it until it's very, very hot before you put food in it, which is necessary to give food that wok-fried flavor. Otherwise, you might as well just use a nonstick skillet (which is fine; it's just different). If you do get a carbon rather than stainless steel wok, you should season it to help it stick less and keep it from rusting.

Any oil will work. Here's how I choose Any oil will work in a wok. If I'm cooking chinese or japanese, I'll use peanut or sesame oil.

These lend a nice flavor to the veggies. Sesame oil is very strong flavored so you'd probably want to use maybe just a teaspoon of it along with a fairly flavorless oil, like canola. Olive oil is good if you're doing something in an Italian vein like broccoli or asparagus with garlic and lemon.

I "inherited" a non-stick wok when one of my kids moved out and left it behind. I tend to prefer regular (not non-stick) because I haven't found a non-stick surface that lasts without scratching. In a wok where you're frequently tossing the food, scratching can be a problem.

Even plastic utensils can be tough on the non-stick coating. But if you want to minimize the amount of oil, non-stick will work better. There's no right or wrong -- it's pretty much your preference and how you plan to use it.

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Peanut oil's good due to high temps, season with seseme oil after. I'm always for non-stick! .

" "when cooking what kind of oil can I replace vegetable oil with when baking a cake.

I have a stainless steel frying pay, I have added oil to it prior to cooking everything sticks to it any way to stop it.

When cooking what kind of oil can I replace vegetable oil with when baking a cake.

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