Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 This may be another one of those silly questions, but I'd rather not ruin an entire wok-full by experimenting willy-nilly ... Will either coconut oil or lard hold up to the high fast heat in a wok? I'm looking at firing the thing up again, and I used to use vegetable oil. I can't quite bring myself to use olive oil, though that's what I've been told to use - while I realize the taste would be diluted by everything else, I just can't quite get past the idea of using such a totally differently flavored thing in Chinese or Korean etc. food. Anyone experimented with this before? MFJ Any moment in which you feel like dancing is a perfect moment. Singing works, too. Quote Link to comment Share on other sites More sharing options...
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