Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 I use good quality stainless for stir fries, and they turn out great. I think the trick is high heat, hot oil (or water) and quite a short cooking time, and adding things in the order of cooking time from longest to shortest (like carrots and broccoli before leafy greens). Cheers Andrea On 29/01/2009, at 6:37 AM, feelinfunny2003 wrote: > I agree about stainless steel and plain cast iron, they each give a > certain taste to the food. > > I also use Le Creuset. But I can't get a true " crispy stir fry " effect > with it. My meals end up moist but with overcooked veggies. Or maybe, > I just don't know how to cook! > > Has anyone used the cookware Dr. Mercola is selling? It appears to be > similar to Le Creuset. If you use it, does it give that crispy stir > fry effect? Or is that only possible with toxic teflon and the like? Quote Link to comment Share on other sites More sharing options...
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