Baking… with a wok?? : AskCulinary


Hi all, I’ve were given a now not glossy new carbon metal wok with a picket care for and a picket helper care for. I used to be curious if anyone has ever attempted baking in a wok? I’ve were given it somewhat neatly seasoned a few days in, and wanna experiment with all of the issues I will do.

Would the wooden handles given me a drawback? Given that the combustion level of wooden is more or less within the 450-550 Fahrenheit vary, if I had been handiest baking desserts and breads at like 350-400 would I be transparent?

Has anyone attempted desserts and breads? Especially quickbreads like cornbread?


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