Originally Posted by ncage1974
Im sure if i still prefer the carbon steel wok i can always find something do do with it.
Add a chin strap and it might make a nice hat for working in the garden.
The major problem with a cast iron wok is that the entire wok will be the same temperature. When cooking in a wok, you need the ability to move certain items that are cooking too fast, or have finished cooking, into the higher areas of the wok that are less hot, so that everything finishes cooking at the same time. This is also why a teflon coated wok is less than desireable. If you move the faster cooking food up the sides, it slides right back down into the bottom!
If your temperature is dropping too much when you add food to it, you are using too much food for the size of your wok. Cook in smaller batches, or buy a bigger carbon steel wok.