Can You Cook Stews, Soups, Or Sauces In A Seasoned Pan Or Wok?
 Lodge 10 1/4" Cast Iron Dutch Oven w/Lid  US $14.99
|
 Cast Iron 5 Qt. Oval Dutch Oven US $19.95
|
I'm wondering if cooking something liquidy, especially something acidic like tomato sauce, will ruin the seasoning of cookware like a wok or cast iron pan.
You can seriously cook almost anything in a wok without ruining it. You can even use it as a deep fat fryer, should you wish to do so.
Tomatoes can be cooked in anything except aluminum unless its anodized.
In countries that use woks that is all they have in the world and yet they constantly churn out wonderful, tasty foods. You can use it for just about anything on the stove. I am not sure you can bake with it, unless you have a removable handle.
Cooking tomatoes quickly in a wok should be fine or making a quick soup where you’re just heating it up to a boil is fine.
It’s long stewing in liquid that will take the seasoning off a wok or a cast iron pan.
Something acidic like tomatoes will not only take the seasoning off; but it’s absorbed into the food…tastes awful !
No, I do it all of the time.
i would think a bigger pan would introduce the flavores more let them marinate.
I would use a soup pan, they are made thicker and can withstand great heat.
You can cook just about anything in a wok although I don’t knw why you want to cook a stew in it. A wok is designed for intense heat cooking. The base of the wok gets very hot and as the food is cookef the shape aloows you to push the food up the sides to get away from the heat source. Great for making stirfrys and also good for deep fat frying. Not so good for making stews because most stew require a slow low temp cooking style. Some sauces could be made in a wok but becreful not to burn or scorch them. I would not attempt a cream style sauce in a wok.
I hope this answers your question.
I am sure you could use any of those, but there is a Pot for every Occasion !!!!
Using a cast Iron pan requires a little tip or two,If the pan needs to be seasoned then I suggest placing a little cooking oil in with a pinch of salt.Heat a little (not much) and then wipe the pan out really good.Now you are seasoned and ready to rock.As long as you dry and re-season before you put away you should never have a problem with cast Iron.I don’t like woks!!!
i read somewhere you shouold not do tomatoes in a cast iron pan i don’t