Sneaky Stir Fry

[LilBayDeNoc]

Yum, I can smell it from here!

 

[Joe Duder]

Have you sharpened the sneaky yet?

 

[Mistwalker]

Yum, I can smell it from here!

It did smell pretty good

Have you sharpened the sneaky yet?

Nope, not yet. It's CPM 154 so it holds an edge well.

 

[Joe Duder]

It did smell pretty good




Nope, not yet. It's CPM 154 so it holds an edge well.

That 01 holds a great edge too. I batoned and feather sticked some wood for some camp fire bannock with my 1/8" terrasaur and that thing was still very sharp after the abuse I put it through. It inspired me to do a review.

Review coming soon.

 

[Mistwalker]

That 01 holds a great edge too. I batoned and feather sticked some wood for some camp fire bannock with my 1/8" terrasaur and that thing was still very sharp after the abuse I put it through. It inspired me to do a review.

Review coming soon.

Andy does a great job with his heat treat. I have never had any complaints about how well his knives hold an edge.

 

[Rhinoknives1]

Illegal? No. Is it a cooking sin? Probably definitely makes it harder to get rid of the extra moisture too

Many Asian chefs use a lid on a wok for some parts of the process It helps get your temperature up to cook the chicken etc and when you remove it you let off a lot of steam. Try it, You'll like it.

 

[Mistwalker]

Many Asian chefs use a lid on a wok for some parts of the process It helps get your temperature up to cook the chicken etc and when you remove it you let off a lot of steam. Try it, You'll like it.

Lol, there have been times I wished I had a lid that would fit mine. I either need a huge lid, or a smaller wok

 

[VANCE]

i use aluminium foil on my cast iron

 

[Mistwalker]

i use aluminium foil on my cast iron

I may have to try something like that, my small pizza pan is too small, my large pizza pan is too big, so I usually just go with an open wok and use different flame heights for different stages...

 

[Fshnfool]

Lol, there have been times I wished I had a lid that would fit mine. I either need a huge lid, or a smaller wok

I have been using the lid of off one of those giant stock pots that Smart and Final carries. You can also get them at a restaurant supply place too! They work great for cooking bacon and other stuff that spatters all over the stove and such.

 

[Rhinoknives1]

I have been using the lid of off one of those giant stock pots that Smart and Final carries. You can also get them at a restaurant supply place too! They work great for cooking bacon and other stuff that spatters all over the stove and such.

We have a few sizes of round Pyrex lids from our pots that work great on the wok. You can see in and I use the smaller ones when I am cooking the meats and onions etc and the bigger one when I put in the green leafy veggies.