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  2. The Best Wok Burners to Help You Stir Fry Like a Pro - AOL

    www.aol.com/news/best-wok-burners-help-stir...

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  3. Harbor Freight Tools - Wikipedia

    en.wikipedia.org/wiki/Harbor_Freight_Tools

    Harbor Freight Tools won a declassification of the class action; that is, the court found that all the individual situations were not similar enough to be judged as a single class, and that their claims would require an individual-by-individual inquiry, so the case could not be handled on a class basis.

  4. Deep fryer - Wikipedia

    en.wikipedia.org/wiki/Deep_fryer

    A tube-style fry pot is more difficult to clean than an open fry pot, but the tubes allow easy access to the heat source. Tube fryers are often less expensive than their open fry pot counterparts. Open fry pots have an external heat source, which makes them easier to clean and affords better access to the oil, but they generally offer a smaller ...

  5. Stir frying - Wikipedia

    en.wikipedia.org/wiki/Stir_frying

    The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.

  6. Seasoning (cookware) - Wikipedia

    en.wikipedia.org/wiki/Seasoning_(cookware)

    Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1] [2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.

  7. Wok - Wikipedia

    en.wikipedia.org/wiki/Wok

    While carbon steel and cast iron (the most common wok materials) are induction-compatible metals, induction cooking also requires close contact between the cooking vessel and the induction burner. This presents problems with tossing techniques, where the wok is lifted off the burner and agitated, will break contact and turn off the burner.

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