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Avoiding oil residue from wok stir-frying?


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Avoiding oil residue from wok stir-frying?

emci13 | Aug 4, 2014 08:25 AM

I just moved into an apartment with a beautiful kitchen and a very nice and new gas stove. I own a wok and enjoy stir-frying with it, but when I left my previous apartment, I spent hours trying to clean off the polymerized oil residue (yellow dots) from the stove and the backsplash. I lost several kitchen towels and a whole thing of baking soda this way.

I may cover this stove with aluminum foil, but before that, I want to check to see if there is a way to avoid creating this polymerized oil residue in the first place? Some articles online suggest that the choice of oil may help prevent this. I've been stir-frying with canola oil because of a peanut allergy, but should I switch oils or how I stir-fry to avoid this? I'm open to suggestions and ideas (short of "stop stir-frying.").

Thanks in advance!

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