Using your Joyce Chen Cookware
Stir frying is China’s contribution to good living. It’s a style that combines economy with culinary excellence and makes the best use of foods and time. Stir frying is fast cooking of small cuts of meats, vegetables, fish or poultry in hot oil over intense heat.
Proper stir frying demands attention and careful preparations. But once learned , the tricks of stir frying can provide you with an almost endless choice of delicious, easy to cook recipes.
Before proceeding further determine whether you pan or wok is a non-stick (black color) pan or wok or a traditional carbon steel (silver color) pan or wok. The care for no-stick cookware is different than the care for traditional carbon steel cookware. Please choose the correct set of instructions for your Joyce Chen cookware before proceeding.
Using Your Non-Stick Stir-Fry Pan or Wok
The coating selected for our Joyce Chen non-stick cookware has been tested for performance. It is extremely durable under high heat cooking conditions and allows you to use less oil in most recipes. It’s also quick and easy to clean.
The Non-stick coating that has been applied to our Joyce Chen cookware makes elaborate seasoning unnecessary. To use your pan for the first time, simply wash the interior with mild detergent and a damp sponge to remove any packing dust and tyou are ready to cook.
Please also note the following guidelines each time you use your Joyce Chen non-stick cookware.
Special Precautions for Non-Stick Pans or Woks:
1. Never pre-heat your pan without first adding cooking oil as called for in the recipe you are using. (NOTE: You may experiment with reducing the amount of oil called for in each recipe, but always be sure to use enough oil or other cooking liquid to prevent the food from sticking to the pan.)
2. Always use bamboo, wood, silicon, nylon or plastic implements to stir fry. Never use metal or sharply pointed tools as these will scratch the non-stick coating.
Care and Cleaning for Non-Stick Stir Fry Pans or Woks
After most cooking tasks, your Joyce Chen non-stick cookware can be easily cleaned by rinsing it with hot water and mild detergent. Hand dry immediately. NEVER USE SCOURING POWDER, ABRASIVES, OR METAL COURS SINCE THEY CAN DAMAGE THE NON-STICK COATING.
To remove burned on food, prepare a paste of 2 Tbsp baking soda and Tbsp laundry bleach. Apply the paste to the area to be cleaned and allow to sit for 15min. Gently scrub with a nylon brush or sponge, rinse with warm water and dry immediately.
After cleaning you may wish to apply a thin film of cooking oil to the entire inside of the pan. This is to prevent rusting should the non-stick coating become scratched over time. Never put your Joyce Chen pan in the dishwasher as harsh detergents may damage the non-stick coating.
Using Your Carbon Steel Stir-Fry Pan or Wok
Plain carbon steel cookware provides excellent heat conducting properties. The problem of rust, however, is always present. That’s why the Chinese, and all good cooks, “season” their carbon steel cookware.
Why Season Your Stir-Fry Pan or Wok?
Seasoning seals the carbon steel cooking surface to prevent rusting. Successive uses of the cookware will, over time, build up a rich patina that will maintain the protective seasoning. Seasoning can be easily renewed as needed.
Initial Seasoning for Carbon Steel Pans or Woks:
1. Thoroughly scrub your pan in hot, soapy water to remove the factory oil coating (it comes that way for protective purposes). Dry carefully.
2. Smear about 2 Tbs. cooking oil (vegetable, peanut, corn, or soybean oil) over the inside of the pan until the entire surface is coated with a film of oil.
3. Place the pan over medium heat and allow it to heat up slowly for about 10-15 minutes.
4. Using a paper towel, evenly distribute the oil over the entire cooking surface. CAUTION: THIS PAN IS HOT – HANDLE WITH CARE. The paper towel will blacken slightly as you do this. Tilt the stir-fry pan over the burner so that the sides of the stir-fry pan heat uo as well as the bottom. Repeat steps 2 through 4 about 3 or 4 times. When finished, your pan is now seasoned and ready to use.
Care and Cleaning for Traditional Carbon Steel Stir Fry Pans or Woks:
Wash in hot water only. Soaps or detergents will remove the protective seasoning. Remove burned food by soaking your pan in warm water and then rub gently with sponge. If you use soap to clean your pan, or if you scrub away burned on foods, simply follow the initial seasoning instructions to restore the protective finish. A well seasoned pan will darken with use. After each use, wash in hot water and dry thoroughly. Apply a light film of vegetable oil before storing to prevent rusting. If your pan becomes rusty, scour and re-season. Rusted pans may not be returned as defective merchandise.