#pre seasoned cast iron wok

[isatling-husbandry-guide]

tell me about the bonling….

the bonling is a fierce beast capable of possessing great power… ooOoooOooooOooo….

Serious answer, here’s some tips regarding Bonling cookware!

Bonnies are often prized for their cooking prowess! However, many caretakers feel intimidated about providing adequate resources for their Bonnie. Thankfully, there’s a good variety of materials that Bonlings can have when it comes to cooking equipment. Here’s a collective finding from both peer reviewed papers, and personal experience (i.e, i asked my Bonling having friends about it and they so very kindly reported back).

Most commonly, a Bonling will gravitate towards a medium sized cast-iron frying pan. Bonnies have a remarkable amount of strength for their size- a feat currently hypothesized to be due to their natures as Rock Craft types- and thus can handle heavier materials with easy. Cast-Irons are preferable due to their seasoning qualities, but a Bonnie that’s provided with plenty of spices will do just fine without a cast iron.

Other materials include stainless steel, hard anodized, and carbon steel (note: carbon steel is recommended for older Bonnies that are more adept with cleaning their cookware, and can thus safely handle the rusting tendencies present in carbon steel tools.)

A Bonnie can have more than just a frying pan, however, they do not often use any other cookware beyond their favorite. When looking for equipment for your Bonling, make sure the equipment will be able to withstand many culinary adventures for years to come- and, perhaps, bring your Bonnie with you to select one. They adore being taken along for trips :].

Other cookware includes- but is not limited to- Woks, Griddle Pans, Saucepans, Braiser Pans, Roasting Pans, Dutch Ovens, and Vaugarde-Style Ovens. Some caretakers find that Bottlecaps or Candleholders work as a cheaper option, but seeing as neither of these options have handles, I personally would not recommend them unless your Bonling is properly trained to avoid burns.

Featured: my friend’s Bonnie who makes egg drop soup every morning without fail. They use a Braiser Pan and pre-built campfire stand.

Note: Make sure to check their equipment from time to time. Ensure that the cookware has not become too damaged to the point it can leave metal traces in the food. Unchecked tools is a very common cause of health problems for Bonnies: don’t be scared to replace tools if necessary!! Your Bonnie may be mad, but being mad feels better than a doctor visit.

[homesweetgoodneighbor]

Okay, something your Auntie Kami wishes she'd done when she was much younger:

Invest in some good cast iron cookware.

Pros:

They aren't as expensive as you'd think. I've fucking seen them in thrift stores. My skillet/dutch oven combo I bought cost me like $65. A skillet over at Lodge cast iron is like $25. They are worth it.

Cast iron lasts forever. No lie. You can find an old cast iron pan at a thrift store, scour off any rust with a wire scrubber, and reseason it and it will be good as new. Seasoning isn't hard, just a bit time consuming. But, there are places that sell them pre-seasoned if you wanna skip that.

Seasoned cast iron is naturally non-stick. And, the more you use it, the more seasoned it gets.

Easy as fuck to wash. You should never soak it in soapy water, though. You can use some soap if you want; although, it's rarely necessary. Just use a wire sponge to scrub it under hot water. The only thing you need to do after is take a bit of cooking oil on a paper towel and rub it on the pan's surface. This keeps that seasoning going.

You can use whatever damn utensil on it you want! Non-stick pans are fucking delicate babies that become useless if you scrape them with anything other than plastic or wood. Bah!

You can put it in the oven! You can start searing meat on the stove top then let it finish in the oven. You can bake bread in it! It's ridiculously versatile! Hell, you can use it on fucking campfires!

Food tastes better. Maybe it's because it becomes more seasoned the more you use it or because it's iron or whatever. Food just freaking tastes better on it.

A few cons:

It's heavy. That's a good thing for a lot of reasons, but if you have weak hands, make sure you have someone who can lift it for you if needed. Now they usually come with your normal handle and a smaller secondary handle so you can life them with both hands.

The handles get hot after a while. There are places that sell silicon sleeves for the handles, but as long as you have a pot holder or a towel, you're good.

There is a small learning curve with them. I have stainless steel pots as well, and I feel they both heat differently? Like woks, it's better to let them get hot before starting your cooking.

You have to oil them regularly. Not such a big deal, though. I have a habit of finish cooking, take still hot pan to sink, clean it, wipe it dry, and oil it. I leave mine on the stove because I use them all the time and saves me from having to dig their heavy asses out of the cabinet.

So, if you ever wondered, yes, cast iron is worth it, and you should treat yourself and get at least one good cast iron pan.

[styleasiainc23]

Elevate Your Thanksgiving Lineup with the Jim Beam® 12" Cast Iron Wok

As Thanksgiving 2024 approaches, now is the perfect time to enhance your product offerings with high-quality cookware that meets the demands of holiday cooking. The Jim Beam® 12" Cast Iron Wok is an exceptional addition to your lineup, providing both versatility and reliability. This pre-seasoned cast iron wok is ready for immediate use, making it a must-have for culinary enthusiasts, professional chefs, and home cooks alike. Its superior heat retention and even cooking capabilities ensure that every dish prepared is delicious and cooked to perfection.

Why Choose the Jim Beam® 12" Cast Iron Wok?

The Jim Beam® 12" Cast Iron Wok stands out for its outstanding performance and adaptability. Designed for those who appreciate premium cookware and durability, it offers a range of benefits that make it an ideal choice for holiday cooking and beyond. Here are some key features that set this wok apart:

Pre-Seasoned for Convenience: The wok comes pre-seasoned, eliminating the need for initial seasoning. This allows users to start cooking right away, saving time during the busy holiday season.

Versatile Cooking Options: Suitable for various cooking methods, the Jim Beam® Cast Iron Wok can be used on stovetops, grills, and even ovens, offering flexibility in preparing different types of dishes.

Exceptional Heat Retention: Cast iron cookware is renowned for its ability to retain and evenly distribute heat. This wok ensures that food is cooked consistently, making it perfect for stir-frying, sautéing, and searing.

Durable Construction: Crafted to withstand high temperatures and regular use, this wok is built to last. Its rugged design means it can handle the demands of both home and professional kitchens.

Perfect for Holiday Preparations

Thanksgiving is a time for family gatherings and delicious meals, making it crucial to have the right kitchen tools at hand. The Jim Beam® 12" Cast Iron Wok is an excellent choice for preparing a wide variety of dishes, from traditional Thanksgiving sides to modern recipes. Whether it's stir-fried vegetables, seared meats, or sizzling appetizers, this wok ensures consistent and flavorful results every time.

By adding this versatile cookware to your product lineup, you can cater to customers who are looking for reliable kitchen tools to enhance their holiday cooking experience. Impress your customers with a product that not only meets their culinary needs but also offers the quality associated with the Jim Beam® brand.

Ideal for Retailers and B2B Partners

https://articlesall.com/wp-content/uploads/2024/10/1-6.jpg

As a retail-ready product, it comes with attractive packaging that highlights its key features and benefits. Stocking this wok can help you meet the needs of your customers who are preparing for holiday gatherings or looking for thoughtful Thanksgiving gift ideas for culinary enthusiasts.

Care and Maintenance Tips for Cast Iron

To help your customers get the most out of the Jim Beam® 12" Cast Iron Wok, offer some useful care tips:

Seasoning: Although the wok is pre-seasoned, regular seasoning helps maintain its non-stick surface.

Cleaning: Avoid using harsh soaps. Simply rinse with warm water and use a brush or scraper to remove food residue.

Drying and Storage: Thoroughly dry the wok after cleaning and apply a light coat of oil before storing to prevent rust.

Explore the Jim Beam® 12" Cast Iron Wok Today

Explore more here: Jim Beam 12" Cast Iron Wok

Make this Thanksgiving memorable for your customers by offering cookware that delivers quality and performance.

Check out our all-social media:

Pinterest

Twitter

FaceBook

Linkedin

Instagram

Threads

[outdoorovernights]

Cast Iron Dutch Oven Stock Pot Review

Have you ever found yourself thinking about how one piece of kitchen equipment could make your culinary adventures so much easier? Enter the “Cast Iron Dutch Oven Stock Pot, wok, Pre-Seasoned nonstick, with tempered glass lid,2 side handles, 10.5 Quarts caldero for everyday kitchen and camp, large braiser for cooking, deep fry pan, Light.” That’s a mouthful, I know, but let’s break it down and…

[hellocappuccinogirl-blog]

#castironcookware is known not only for its ability to take high temperatures but also its ability to hold that heat for longer time periods than standard kitchen cookware. Get the best #castironkitchenware from #velosan at http://velosan.com/ I highly recommend you get their #castironwok or #castironfryingpan. Absolutely worth it!

#largecastironwok #castironwokwithlid #preseasonedcastironwok #castironcasserole #castironkitchenware

[endlesspicsofmm]

How to choose a good cookware

Here, by telling you all the secrets of pots and pans, we will be more sincere than a home shopping, because we do not want to sell you anything, but simply give you some tips on how to buy the best of essential items for home cooking and not. By probing the characteristics of pots and pans, we discover a larger and more complicated world than it seems at first. These are tools in which the food we eat is found, so the choice is also linked by a double thread to our health, because they also come into play in the dynamics linked to the toxicity of production materials.

What to look for in a set of best cookware

What should you consider when buying a set of kitchen utensils? Here are the main features to keep in mind.

Material

The material and construction of your cookware is important. This affects durability, price and quality (and where) you can cook.

The non-stick pans are coated with polytetrafluoroethylene (PTFE), usually Teflon. When used at high temperatures, they can release toxic fumes into the air. So, to be safe, you will want to use them at low temperatures only (500 ° F or less). However, they are very resistant to adhesion and therefore easy to clean.

Stainless steel cookware is safe for cooktops and ovens, dishwasher safe and very durable. It also tends to be in the middle of the road when it comes to price. However, it can lose heat if it is not reinforced with aluminum or copper.

Ceramic coated cookware is another option for those who want something non-sticky. Unlike fully ceramic cookware, which can only go in the oven, ceramic coated cookware is usually made of metal (aluminum or stainless steel) which has a ceramic coating. It is not as durable as Teflon coated cookware, but some prefer it.

Copper pots and pans heat up the fastest, but they are very expensive, require regular maintenance and polishing, and do not work with induction cooktops.

Cast iron pans can be used anywhere (on the stove, oven, broiler and even on the grill). They are also extremely durable. However, they do not heat uniformly, they are heavy and bulky, and it takes more work to clean them.

Aluminum is light, affordable and scratch resistant. It works on stoves and ovens, but if not anodized, it can give a metallic taste to your food.

To choose the best material for your pots and pans, think about what is important to you. Where do you cook most often (on the stove or in the oven)? Is ease of cleaning more important to you than temperature control?

Price

Kitchen battery sets can cost anywhere from $ 80 to $ 1,500, with the average price of a set being a few hundred dollars.

To get the best price for your cookware, it is again important to consider your needs. If you don't cook often, a budget could work. However, if you want more control over your cooking, a more expensive option can make you much happier. In general, more expensive assemblies last longer, but it mostly depends on the material used (the inclusion of copper tends to increase the cost of stainless steel assemblies, but it also improves their thermal conductivity).

Be wary of buying large sets, as the number of pots and pans also drives up prices. Do not let a 14 or 17 piece set attract you if you will never use most of the items. Instead, opt for a more practical set of 10 or 12 pieces.

Versatility

Kitchen battery sets include a variety of sizes and types of kitchen batteries. Some are also made to go in the oven.

Think carefully about what you expect from your cookware. If you cook regularly on the stove and in the oven, you need a device that is compatible with both. Look for stainless steel, cast iron, copper, and aluminum sets. If your recipes tend to rely more on the stove only, a nonstick set might be all you need.

Also, think about the recipes you use. If you create a lot of sauces, a set with more pans may be more beneficial to you than one with additional hotplates and steamers.

Why do I need a set of better cookware?

In theory, a set of cooking pots seems like a great idea, but do you really need it? If any of the following describes you, chances are you will need a set of cookware.

You must replace several cookware at the same time. If you've found yourself in a situation where multiple pots and pans have been lost or worn out, it can often be more profitable to buy a new set of kitchen utensils than to buy individual parts.

You move into a house. If you are moving into your own home, you will need your own pots and pans for cooking. A set of kitchen utensils is a perfect housewarming gift for you, or anyone else in a similar position, such as honeymooners and graduates.

You have a tight budget. Typically, a set of kitchen pans is much cheaper than buying the ten items separately. This is because the manufacturers design these items to work as a whole, and they may be slightly smaller in size than the parts on their own. Although you may need to randomly purchase items for special recipes, such as a cast-iron skillet for fajitas or a slow cooker for meal preparation, the cookware will meet most cooking needs.

When don't you need cookware? If you already have a good selection of pots and pans, it probably makes more sense to buy new ones, rather than buying a whole new set that can clutter up your kitchen.

Types of cookware

Stainless steel

One of the most common types of stainless steel cookware you will find, and for good reason. It does not rust, stain or reacts to the cooking of acidic foods. It can also withstand high temperatures and can be used on induction hobs. While stainless steel tends to be on the price side, pots can be made cheaper by making the sides of the pots thinner, while high-end pots tend to have thicker sides and are generally more heavy.

Some high-end stainless steels are actually a plated material, with layers of other metals sandwiched inside the stainless steel to provide the cooking benefits of these metals with the ease of stainless steel. Some stainless steel cookware has a disc attached to the bottom of the pan which offers some of the same benefits as plated cookware at a lower price. Although stainless steel is generally dishwasher safe, you should consult the manufacturer's cleaning instructions to be sure.

Coated aluminum

Although uncoated aluminum is not a desirable material for cookware, coated aluminum is ideal because non-stick materials readily adhere to metal, thereby protecting the aluminum and making the coating more durable. In addition to having a non-stick interior coating, some aluminum cookware has an anodized exterior that hardens the metal, creates a colored surface, and protects the exterior from stains and corrosion. Anodized cookware usually has a non-stick coating on the inside or a thin layer of stainless steel on the inside, so that no part of the aluminum is exposed. Aluminum cannot be used on induction cooktops unless the cookware has a stainless steel disc on the bottom to allow the induction cooktop to recognize it. Although some non-stick aluminum cookware is dishwasher safe, you should check with the manufacturer to make sure.

Melting

Cast iron retains heat well, making it ideal for searing, frying, baking and braising, and will keep food warm after cooking is complete. It is also very heavy, so it is not as easy to move around the stove or enter and exit the warehouse. Cast iron cookware can be coated or not, but both are compatible with the induction cooktop.

Uncoated cast iron cookware requires special care and cleaning, but often comes pre-seasoned, so it can be used right away. Further cooking and seasoning will make it even more non-stick over time. Uncoated cast iron should generally not be used with acidic foods like tomatoes, but well-seasoned casseroles can tolerate certain acidic foods for short periods of time. Uncoated cast iron cookware is nearly indestructible and can usually be used on the stove, in the oven, on the grill, and possibly even over a campfire, but it should be hand washed and may require occasional retry.

Coated cast iron cookware, usually covered with layers of enameled material, never needs seasoning and can be used safely with acidic foods. Some cast iron cookware has a bright, enameled exterior and a rough, mat interior that looks like uncoated cast iron but is impermeable to acidic foods. Some coated cast iron cookware is dishwasher safe, but you should check with the manufacturer to make sure dishwasher detergent can damage the coating.

Copper

Copper is a metal that is very sensitive to heat, so it heats and cools quickly. Unfortunately, it also reacts to acidic foods and discolors over time and use, which requires maintenance to maintain its shiny appearance. Some copper cookware only has a thin layer of copper on the outside of the pan, which is purely aesthetic, but high-quality copper cookware is made entirely of copper, often with a thin layer of tin or stainless steel inside to be used with any type of food. Real copper cookware is not compatible with induction cooktops, but stainless steel cookware with decorative copper coating should be compatible with induction.

Steel

Although steel pans are not as common as other materials for household cookware, carbon steel and blue steel is sometimes used for woks and other specialty pans. Cookware should be seasoned before use and oiled after cooking to prevent rusting during storage. Enamelled steel cookware is no longer as common today as it once was, but it is still found occasionally, especially in large pots used for canning in a double boiler. The enamel coating protects the steel from rust, but if the coating flakes or cracks, it can rust. Steel cookware should be compatible with induction, but if the material is extremely thin.

Also Read on :  [TOP 5] Best Blue Diamond Cookware Review

[appliancegadget]

Cast Iron Wok Pre-Seasoned with Wooden Lid Diameter and Large Handles Stir Fry Pan (Color : A) (Color : B)

Cast Iron Wok Pre-Seasoned with Wooden Lid Diameter and Large Handles Stir Fry Pan (Color : A) (Color : B)

★High quality cast iron pan no rust uniform heat transfer easy to clean★26CM diameter depth 9cm handle length 20.5CM★Thick bottom thin wall no coating less soot aerobic cooking high strength and wear resistance★Riveted ergonomic anti-scalding wooden handle for a more comfortable cooking★Applicable to gas stoves / halogen stoves and other fire pots not suitable for induction cooker easy to cook…

[islamfakrul]

Top 10 Best lightweight cast iron wok [2022]

Top 10 Best lightweight cast iron wok [2022]

1. Imusa LCI-19008 Light Cast Iron Wok Pre-Seasoned Non-Stick with Stainless Steel Handles, 14″, Black Buy On Amazon 14-inch cooking surface Aluminum construction Easier to handle and lighter weight versus traditional cast iron Pre-seasoned with soy bean oil Heats quickly and evenly Traditional shape with high walls and flat bottom Extended stainless steel handle and helper handle For use on…

[chooselivingblog]

How to Buy a Cast Iron Skillet

If you are a passionate cook, you should buy a Cast Iron Skillet as part of your kitchen essentials. These skillets are crafted to last for many years, and are the perfect kitchen heirloom. However, before you buy one, it is important to check the dimensions and features of the skillet. The cooking surface area, handle length, and slant angle of the handle all need to be carefully considered. You should also determine which handle is the most comfortable for you.

While many cast iron skillets are heavy, they also offer a long service life. Compared to nonstick skillets, they can last for generations. Some brands, such as Smithey Ironware, offer services to engrave initials or special messages on your skillet. If you'd like to buy a cast iron skillet for a loved one, consider having it engraved. Smithey Ironware offers a 10-inch copper-colored skillet with a pre-seasoned surface that builds up a nonstick coating over time. Here’s a good  read about  non-stick surface, check it out! 

Depending on the brand of skillet, you can find a variety of pre-seasoned versions. If you can't find one that's already seasoned, you'll need to season it yourself. While some come pre-seasoned, others require you to apply vegetable oil to rub on a pan. In either case, you should let the pan cool before using it. Alternatively, you can buy a pre-seasoned pan and simply skip the seasoning process altogether. To gather more awesome ideas on Barebones info, click   here to get started. 

If you plan on using the cast iron skillet for large quantities of food, it's better to buy one that is more versatile. It will allow you to cook large quantities of food without crowding your kitchen. In addition, you'll want to buy one with a helper handle. Helper handles are essential when you are lifting and storing heavy cast iron. Pour spouts are great for cooking on both sides, which will help you achieve the crisp seared or browning you're after.

Once you've seasoned your new cast iron skillet, you'll need to use a neutral oil such as canola, soybean, or vegetable oil. It's important to choose a neutral oil because olive oil or rendered animal fat may go rancid. You should also be careful not to use too much oil or risk a web-like surface. A good tip is to season your cast iron skillet at least once every few months, preferably twice.

While a fresh seasoning isn't necessary, you should scrub your new pan frequently to keep it looking its best. Using a nylon or silicone pan scraper is also an excellent option. Using a scratch-proof nylon or silicone pan scraper is also a good idea. Never use abrasive tools to scrub the skillet; these can remove the seasoning. When you're ready to cook with it, you'll feel confident in your new skillet. Kindly  visit this  website https://en.wikipedia.org/wiki/Cast-iron_cookware  for more useful  reference. 

One great use for a cast-iron skillet is for stir-frying. The metal holds heat well and won't drop when you add cold foods. The heat retention of cast iron is similar to that of a wok. Stir-frying is an excellent alternative to using a wok. But many people don't have a wok around. Whether you're looking for quick meals or cooking delicious meals for your family, a cast-iron skillet is a great purchase.

[ladidiva1]

https://amzn.to/3jxQT8Q

Cooking never made easier

[styleasiainc23]

𝐄𝐥𝐞𝐯𝐚𝐭𝐞 𝐘𝐨𝐮𝐫 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐆𝐚𝐦𝐞 𝐰𝐢𝐭𝐡 𝐉𝐢𝐦 𝐁𝐞𝐚𝐦®!

𝐄𝐥𝐞𝐯𝐚𝐭𝐞 𝐘𝐨𝐮𝐫 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐆𝐚𝐦𝐞 𝐰𝐢𝐭𝐡 𝐉𝐢𝐦 𝐁𝐞𝐚𝐦®!

Transform your kitchen with the Jim Beam® 12" Cast Iron Wok and 4 Piece Mini Thermometer Set. Perfect for culinary enthusiasts and professionals alike, these high-quality tools ensure exceptional cooking results every time.

𝐉𝐢𝐦 𝐁𝐞𝐚𝐦® 𝟏𝟐" 𝐂𝐚𝐬𝐭 𝐈𝐫𝐨𝐧 𝐖𝐨𝐤

This pre-seasoned wok offers superior heat retention and even cooking, ideal for stovetops, grills, and ovens. Its 12” size makes it versatile for frying, sautéing, and stir-frying your favorite dishes. Enjoy restaurant-quality meals with ease!

𝐉𝐢𝐦 𝐁𝐞𝐚𝐦® 𝟒 𝐏𝐢𝐞𝐜𝐞 𝐌𝐢𝐧𝐢 𝐓𝐡𝐞𝐫𝐦𝐨𝐦𝐞𝐭𝐞𝐫 𝐒𝐞𝐭

Ensure perfectly cooked meats with this compact and efficient thermometer set. Includes two steak and two poultry thermometers, each with a heat-resistant silicone cap and stainless-steel body. Easy to clean and handwash recommended.

Related product link: https://www.styleasia.net/product/jim-beam-4-piece-mini-thermometer-set/

https://www.styleasia.net/product/jim-beam-12-cast-iron-wok/

Check out our all-social media:

Pinterest

Twitter

FaceBook

Linkedin

Instagram

Threads

[trilonium]

Presenting- The Trilonium CrockWok Pre-seasoned Cast-Iron Kadhai - Wok The perfect companion for your kitchen. Cook scrumptious, lip- smacking and delectable dishes got your family and loved ones. The Queen of the Indian Kitchen. A versatile multitasker. Deep-fry, Saute, Gravy, Curry, and braise. Diameter- 10 inches Capacity - 3.5 Litres Depth- 10cm Weight- 2.9 kgs Made of solid FG200 grade of cast-iron ingots. It's virtually indestructible and will serve you for a lifetime. Pre-seasoned with a proprietary mixture of natural cold-pressed oils- We call it TilCrust™. Trilonium- The power of IRON. (at Bangalore, India) https://www.instagram.com/p/CO7e4cHJIy-/?igshid=1vrc54pc16ekx

[appliancegadget]

Cast Iron Wok Pre-Seasoned with Wooden Lid Diameter and Large Handles Stir Fry Pan (Color : B) (Color : B)

Cast Iron Wok Pre-Seasoned with Wooden Lid Diameter and Large Handles Stir Fry Pan (Color : B) (Color : B)

★High quality cast iron pan no rust uniform heat transfer easy to clean★31CM diameter depth 10cm handle length 20CM★Thick bottom thin wall no coating less soot aerobic cooking high strength and wear resistance★Riveted ergonomic wooden anti-scalding handle for more comfortable cooking★Applicable to gas stoves//electric stoves/halogen stoves etc. not suitable for induction cooker easy to cook…

[generative-adversarial-nitwit]

did sohla's chicken and rice today. my riff:

3 thighs (about a pound), bone-in/skin-on/air-chilled; ~~~4-5 hour dry brine with 1 tsp kosher salt and 1/2 tsp freshly toasted/ground coriander seed (holy hell does coriander seed smell good when you grind it yourself, kind of citrusy and floral)

pureed flavor base: 2 huge cloves garlic, one brown onion, ~1 inch ginger, 1 fresh fresno chili, ~1 inch microplaned lemongrass stalk, a little over 1/3 cup coconut milk, 1 pinch each of salt/white sugar

jasmine rice instead of basmati (i just used what i had, jasmine tends to be my day-to-day workhorse)

sugar snap peas for Vegetable Content

the appropriate simmer for the final nest-the-chicken-and-cook-the-rice stage is definitely gonna take a few more tries for me to get right. in hindsight, I'm thinking a pre-soak on the rice is probably a lot more important for this methodology than it would be in other applications. I've had mixed results with pre-soaking when I'm cooking rice on its own with the covered boil/steam method -- it often seems to come out mushy even when i reduce the water for boiling to account for absorption, and unsoaked long grain rice (mostly jasmine, i haven't tried basmati yet on this stovetop) tends to reach a fine length and fluffy consistency without soaking as long as it's been rinsed well.

for this recipe, though, it's clear that you need the extra hydration to account for the inconsistency of the uncovered simmer. the "sweet spot" for temperature is also something im still trying to gauge on our relatively new stovetop; medium-high is pretty darn hot on this thing, but if you crank it just a little bit lower it's suddenly too cool to maintain a decent simmer. i should probably just get a decent cast iron skillet to use for this stuff. i love my heavy-bottomed stainless steel pans, but they just can't compete with the temperature regulation of cast iron. also given that i wfh all day im just dyyyying to spend a week seasoning cast iron shit and woks and also sharpening every knife in the kitchen and scrubbing the scorch marks off the bottoms of the stainless steel pans

anyway, however mediocre my execution on the first try, this shit still turned out mad tasty. given that i got air-chilled thighs (typically pretty dry outta the package), 4-5 hours was plenty of time for the seasoning to penetrate, and the chicken came out very crispy-skinned and tender. rendered plenty of schmaltz for the flavor base, which reduced/caramelized nicely (though i maybe needed to reduce it a little more before moving on with the rest). the flavor base came together really well; i was afraid that the lemongrass would make it too bitter, but that subsided completely after cooking it down. snap peas melded well with the other flavors, and stayed crisp even after a 20-minute simmer.

in other news i also finally made my own chicken stock from random leftover bones and failed recipes id been keeping in the freezer. i thought i had SO MUCH poultry detritus but it turned out to only be like 2.5 pounds??? i don't really eat that much chicken lol. stock came out good tho, probably pretty concentrated, and i don't really need that much of it at a time. gonna freeze it and use it to cook sorghum or quinoa for Thanksgiving i think