Because in Chinese cooking meat is usually provided with a starch shell or dough, I want to fry them in a wok. The special shape that goes up better than in a pan when you cook for 2 people only.
Unfortunately, the strength of marinade will burn every time and glued the whole floor, the meat is no longer fully breaded.
The coating has definitely a problem with strength-breaded dishes!
What I have read in retrospect: woks should be very thin walls, so that the heat is optimally: strong in the center and towards the edges slightly weaker. I can only assume that the heat very much concentrated here in the middle.
Conclusion: for pan-fried and gentle preparation beautiful cast iron wok corresponds, but not typical Asian design and cooking way.
