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Old 02-12-2007, 08:05 PM   #21
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Okay, but than what was YT2095 talking about a big bag of salt for?
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Old 02-12-2007, 08:16 PM   #22
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Hmm I will need to let him answer that one. I seem to remember talking to him about using salt as part of the seasoning process for cast iron once, but I do't recall the technique. I do remember that it seemed to make sense to me at the time though, not that that helps you right now of course.

I do know though that salt is not necessary. All you really need it oil or some other fat, just like with seasoning cast iron.
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Old 02-12-2007, 10:01 PM   #23
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Okay, I've cut salt WAAAAAAAYYYY out of my diet. I used to salt everything and because my GF wants me to stick around for a while, I stopped. I just got sea salt so I can start again, but I use a LOT less than before.
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Old 02-23-2007, 10:31 PM   #24
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Sorry for the slow thanks, but for some reason I couldn't log in :(. But thanks guys, I can't wait to fry stuff in the wok :)
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Old 02-24-2007, 12:15 PM   #25
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http://www.cookingcute.com/wok_seasoning

404 - Page Not Found on Site

Here are a couple sites that I found for seasoning a wok. Apparently the salt is to be used only if you have a gas cooktop. I became so intrigued readin about cooking with a wok that I'm going to the Asian market later and pick one up.
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Old 02-24-2007, 12:30 PM   #26
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OK I'll try that again.

Wok: Flat or Round Bottom?
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Old 02-24-2007, 06:36 PM   #27
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Does anyone know the advantages and/or disadvantages of a cast-iron wok as opposed to carbon steel? I was looking at the wokshop's products, and they have a nicely priced 14-in cast-iron wok set. The wok is the same weight as the 14-inch carbon steel.
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Old 02-24-2007, 06:56 PM   #28
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Cast iron is not a great material for a wok if you plan on doing traditional Chinese cooking. The benefits of carbon steel is that you can have hot and cool areas of the wok. You cook food in the center where the heat is hottest and then move the food up the sides as it is done. The sides are much cooler so the food that is cooked does not overcook, but still stays warm. With Cast iron it sucks up the heat and holds onto it so the sides will get rocket hot as well.
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Old 02-24-2007, 07:07 PM   #29
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Quote:
Originally Posted by GB
Cast iron is not a great material for a wok if you plan on doing traditional Chinese cooking. The benefits of carbon steel is that you can have hot and cool areas of the wok. You cook food in the center where the heat is hottest and then move the food up the sides as it is done. The sides are much cooler so the food that is cooked does not overcook, but still stays warm. With Cast iron it sucks up the heat and holds onto it so the sides will get rocket hot as well.
Good point. I tried googling the topic but came up empty.Too bad, though, because that set would be perfect for our needs. Oh, well.
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Old 02-24-2007, 07:22 PM   #30
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I have another question that maybe you or someone else can answer. If I get the carbon steel wok, should I get the one with the long wooden handle and short helper handle or the traditional short steel handles?
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