Hello all!
I've always sort of glazed over the idea of wiping out my wok or pan between cooking batches of food or ingredients. Case in point, this video at around the 8:25 mark. It looks like they took the pork out, let the pan cool, and scrubbed it almost completely clean.
With the use of video editing magic it's seamless. But when I'm hunkered over the stovetop trying to get dinner on the table, how am I supposed to do this without severely interfering with my cooking flow? No doubt after cooking things like meats with sweet sauces, the gunk is going to build up, and I feel like the only way to really clean it out safely is to wait for the wok to cool down a bit, add a bit of water, and scrape (no pan sauces being made here). Without some kind of liquid the gunk will continue to burn, and without cooling the pan I risk a ton of steam and maybe even a warped pan.
Also with step-by-step sautéing like in most wok cooking, I want to make sure the veggies that come after the meat aren't getting all of that buildup.
So, how are you cleaning your pan mid-cooking?
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