So I’m planning to cook General Tso’s Chicken, and I’m wondering why I can’t just cook the sauce and finish it in a dutch oven, same as with a wok.
Would the high sides of the dutch oven make a noticable difference to the sauce?
by zeitouni
1 Comment
rustyjus
I cook Asian stir fry’s in what ever pan is available… The only issue I see is with a wok there is a single source of heat ant the upper walls are cooler so you can toss your food around… where as with a cast iron pot the heat is pretty even and you’ll get a bit of steam build up
1 Comment
I cook Asian stir fry’s in what ever pan is available…
The only issue I see is with a wok there is a single source of heat ant the upper walls are cooler so you can toss your food around… where as with a cast iron pot the heat is pretty even and you’ll get a bit of steam build up