Cast iron wok Q's
Having never owned any cast iron pans I really don't know how to utilize this one. Wifey bought me a HUGE 15" Bodum cast iron wok for x-mas. I really like it! I always tend to over do it when I make stir fry and make way too much. This wok will make it easier to make all that food in fewer batches.
Anyway, First I opened the box and removed the wok, lid, and instructions. In the instructions it states this wok is only to be used with sterno burners. What's the deal with that? It fits so well on my high output burner on the stove. It has a very big heat sink on the bottom that's about 6" and 3/16" thick. The whole wok is really heavy. I don't see any reason not to use it on my range, do you?
Also, the wok came un-seasoned. The instructions said to "Carefully heat the wok with an abundant coating of oil, then let is stand for a while. Once the wok has cooled down, wipe off any excess oil with a paper towel. Well, I did that. I used peanut oil since it withstands more heat. The cooking surface is so rough that it started to shread the paper towel. Am I missing something here? I thought the surface was supposed to be more slick than that.
Cheers, Christopher A. Kinkade, Griffith, IN USA
"The difference between a cook and a chef is understanding what's going on." - Alton Brown