Interesting, but the headline was misleading -- this was about the time to get the first 90%. The last drop was not discussed. I was already intrigued about how one could know when a drop was the last drop.
For the wok example, I recommend just putting the wok back on the stove for a few seconds and have the thin water film evaporated, before quickly coating it with an oiled tissue, and store it hot. It takes 30 seconds max.
I typically wash my wok (and any carbon steel skillet) before eating. They seem to be easier to clean while hot.
But I use an outdoor butane burner for the wok, so I'm not heating it back up afterwards. I usually wash and set it upside down on the counter to drain.
Cleaning it while it's still hot is also a good strategy for pans. Obviously that has limits on how dirty it can be. But if everything went well while cooking it's fast and painless
I can hardly believe my eyes! I helped do some related research specifically concerning thin-film drainage from tubes, way back in my undergraduate days: https://doi.org/10.1016/j.expthermflusci.2018.04.015
Interesting, but the headline was misleading -- this was about the time to get the first 90%. The last drop was not discussed. I was already intrigued about how one could know when a drop was the last drop.
Sometimes that last drop could be over a decade away:
https://en.wikipedia.org/wiki/Pitch_drop_experiment
I wouldn't be shocked if the last drop of pitch took quite a bit longer than the first few.
Shake it off and it will finish drying a lot faster.
Why didn't Professor tang just put the wok back on the stove for a few seconds. That'll dry out it out fast and you can see the film disappear.
Under careful supervision, the wok won't even get anywhere near 100C
Interesting!
For the wok example, I recommend just putting the wok back on the stove for a few seconds and have the thin water film evaporated, before quickly coating it with an oiled tissue, and store it hot. It takes 30 seconds max.
So you wash your wok before eating? While it is still hot?
I typically wash my wok (and any carbon steel skillet) before eating. They seem to be easier to clean while hot.
But I use an outdoor butane burner for the wok, so I'm not heating it back up afterwards. I usually wash and set it upside down on the counter to drain.
Cleaning it while it's still hot is also a good strategy for pans. Obviously that has limits on how dirty it can be. But if everything went well while cooking it's fast and painless
A bit of cold water on a hot pan isn't a problem, but one should be a bit careful when pouring a lot cold water on hot pans, as they can warp
Trump is going to forbid this wok research