Stainless Steel Wool
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 Stainless Steel Wool Reel 5 lb Reel Fine  US $70.00
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 Stainless Steel Wool Reel 5 lb Reel Medium US $64.00
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 5 lb Stainless Steel Wool Roll FINE US $62.50
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 5 lb Stainless Steel Wool Roll COARSE US $60.00
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 5 lb Stainless Steel Wool Roll Medium US $60.00
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 Stainless Steel Wool Reel 5 lb Reel Coarse US $58.00
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 Stainless Steel 316L Wool Roll 1 lb Reel Fine US $35.00
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 Stainless Steel 316L Wool Roll 1 lb Reel Medium US $35.00
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 Stainless Steel 316L Wool Roll 1 lb Reel Coarse US $35.00
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 1 lb Stainless Steel Wool Roll MEDIUM US $21.95
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 1 lb Stainless Steel Wool Roll FINE US $21.95
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 1 lb Stainless Steel Wool Roll Coarse US $21.95
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 Stainless Steel Wool Core Wrap 110 x 205 x 1 4 TEXSTEEL MAT US $20.95
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 Stainless Steel Wool Core Wrap 85 x 205 x 1 4 TEXSTEEL MAT US $19.50
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 Stainless Steel 434 Wool Roll 1 lb Reel Fine US $18.50
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 Stainless Steel 434 Wool Roll 1 lb Reel Medium US $16.00
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 Stainless Steel 434 Wool Roll 1 lb Reel Coarse US $16.00
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Wok Pans
First in significance is the wok, which serves as cooking pan and pot; the name in Cantonese means merely "cooking vessel". Its form has remained unchanged for centuries. A wide cone rounded on the backside, it has one or [two] handles. The wok's form was originally dictated by the Chinese stove that had an open high floor into which the spherical-bottomed wok with its flared-out sides fitted securely. Nowadays a metal collar or ring purchased with the wok adapts it neatly to any gasoline or electric range. The wok often comes with a snugly fitting aluminium lid. In its traditional type the vessel is fabricated from iron, which keeps a steady, intense heat. However, excellent woks are additionally made in steel, stainless-steel and aluminium.
The wok is an excellent addition to the kitchen: any dialogue of specific Chinese language cooking methods will present how sensible it is. Its even heat makes attainable the very short cooking times so essential in Chinese language food. It's particularly suitable for stir-frying, however there are few cooking methods for which it cannot be used, or elements that cannot be cooked in it, in both Chinese or Western style. For example, its smooth sides make it perfect for scrambling eggs or preparing omelettes. However its success in Chinese stir-frying is because of its shape, since food is easily turned along the steeply sloping sides and evenly covered with oil because it falls again into the bottom. Remember, however, that the smaller the quantity of meals stir-fried in a wok at one time the better; there should not be multiple pound of meat in your wok: in case you have too many people for that, simply cook [two] lots.
Woks are available in several sizes. For extraordinary family cooking, one with a diameter of 12 to 14 inches is about right. In case you are a traditionalist and purchase an iron wok, it must be seasoned before its first use so that it's going to not rust, and in addition so that meals is not going to keep on with it. Earlier than seasoning yours, wash it thoroughly with sizzling water and whatever detergent or soap you usually use. Rinse it fastidiously, after which, after you might have wiped it, heat it to dry off any extra water as a result of the iron rusts easily: even after seasoning, the wok must never be left wet. Wash, rinse and dry the cover in the same manner. Now put the wok over a medium warmth and wipe the surface with a small pad of paper towelling soaked with groundnut or different vegetable oil until you are sure your entire surface is covered with oil. Repeat a couple of times, till the paper remains clean after wiping: this exhibits the wok has been cleaned of all dirt and impurities and is now prepared for use.
Now the wok is prepared for use. Keep pot-holders useful to grip the recent handles when you are cooking. To clean the wok after use, fill with hot water and let it soak until all particles of meals can be wiped off easily with a cloth. Do not use cleaning soap and do not scour with steel wool or use robust detergents; these will destroy the floor created by the seasoning process. Gentle rubbing with a cloth or with a brush or nylon scourer needs to be adequate. All the time dry over the flame after cleaning, and do not be alarmed when the wok begins to blacken. It's supposed to.
If you can't get a wok, all will not be misplaced; you'll be able to still cook Chinese language food. A heavy frying pan is an efficient alternative. There are even those who declare that because it is flat-bottomed and simply exposed to the heat, the frying pan has some benefits over the wok. When you do use such a frying pan, take special care to show the meals continually whereas cooking, and so cook it rapidly and evenly.
At Wokpan.org you'll on wok fry pan, wok cooking pan,and best wok pan.
Bronze Wool and Stainless Steel Wool Fire Test part 1
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