Pro Chef Pre Seasoned 11 ½ inch Cast Iron Stir Fry
Unlike a wok a stir fry is generally used to cook high heat foods continuously. Stir Fry Pans are also smaller than woks and are not as angled. Cast Iron stir fry pans are superior to carbon steel stir fry pans in heat retention and uniform heat distribution and also allow to form a more stable layer of seasoning which makes it less prone to food sticking on the pan. Even though cast iron cookware is known to be heavy as well as thick, Joyce Chen’s Pro Chef Pre-seasoned Cast Iron 12.5 inch Stir Fry Pan is manufactured using a proprietary casting technology that enables a lightweight and thinner walled cast iron product. The technology involves a process where a special alloy combined with a unique tooling creates a cast iron cookware that is less porous and giving it it’s natural shape. The handles are made from maple wood giving the Pro Chef Cast Iron products that beautifully polished look. These woks are then preseasoned with a natural vegetable oil which contains no chemical additives that will require minimal care and that will last indefinitely. Also the exterior of the pan has a silicone coating to prevent rust from developing and making clean up a breeze.
The pan interior was pre-seasoned at the factory with an all natural seasoning. Before first use, hand wash with warm soapy water and after you dry it, apply a very thin layer of vegetable oil to the interior of the pan. A well seasoned pan gets better over time. It will develop a smooth black patina to the surface, which enhances the nonstick and easy-clean features of your cast iron pan.
Wash pan after use use. After cooking, allow the pan to cool before cleaning. Immersing a hot pan in water could cause it to crack. Clean with warm water and mild detergent. Never use harsh detergents, scouring powder, abrasives or metal scouring pads since they can remove the interior seasoning and damage the exterior finish. Occasionally re-season your pan by wiping the interior with a thin coat of vegetable oil. Cookware with wok handles are not oven-safe. Do not put cookware in the dishwasher. Wood handles may become hot; oven mitts or potholders may be needed to protect hands.
Columbian Home Products LLC guarantees that each piece of the Joyce Chen Pro Chef lightweight cast iron cookware is free from defects in material and workmanship at the time of purchase. We will replace or repair on a prorated basis any defective piece within 25 years of the original date of purchase for the original purchaser. Proof of purchase will be required and is nontransferable. Damage caused by overheating, accidents, misuse, abuse, negligence, commercial use or attempted repair are not covered by this warranty, nor are scratches, stains, discoloration or normal wear. to obtain service under this warranty, call Customer Service at: 812.238.5000
In the event that the item being returned under warranty is no longer in production, and equivalent item of equal or greater value will be substituted.
If you'd like a little sweeter taste, add 2 tablespoons hoisin sauce and reduce the soy sauce by one tablespoon.
1 cup shredded lean pork (about 1/2 pound)
1 teaspoon dry sherry
2 teaspoons cornstarch
2 tablespoons dark soy sauce
3 tablespoons canola or vegetable oil, divided
1 slice gingerroot
1 cup diced onion
1 pound fresh green beans, ends snapped and cut into 2-inch pieces
½ cup water
Salt, to taste
Place pork in a bowl and stir in sherry, cornstarch, and soy sauce. Mix well and set aside.
Heat 2 tablespoons of the oil in a wok or stir fry pan over high heat. Add the gingerroot and stir a few times until it sizzles. Add the onion to the pan and stir for about 1 minute. Stir the pork mixture and add it to the pan. Stir briskly for about 3 minutes or until the pork has separated and is cooked through. Transfer the meat and onions to a platter.
Add the remaining tablespoon of oil to the same pan and stir in the green beans. Stir-fry for about 1 minute, then add water, stir, bring to a boil and cover. Reduce heat to medium-low and cook the beans, covered, for about 9 to 12 minutes, or until tender-crisp. Stir occasionally for even cooking.
Return the meat and onions to the pan and stir thoroughly until the pork and sauce are well mixed into the beans. Taste and add salt as desired. Transfer to a serving platter.
Serves: 2 to 3 (or 4 to 5 as part of a multi-course meal)