ncage1974
Senior Cook
Some of my favorite cooking is wok cooking. I love thai food. I really like my joyce chen carbon steel flat bottom wok. It gets very hot very quickly. The only thing i don't like about it is when you put a good quantity of food in it the temperature drops to much and you end up with steam/boiled food. I have this thing lit under a gas 16,000 BTU burner. Of course your never going to get the heat level they have at a real thai resteruant. Maybe if you use that trick that AB did on goodeats where he used a turker fryer.
Anyways i decided to give cast iron a try. There are two type of cast iron woks (im only referring to flat bottom). You have the thick/heavy massive woks that are mostly manufactored by lodge i think. Then you have the thinner (while still heavy) made usually in asia. I know one of the things people complain about with cast iron woks is they don't cool off quickly enough. I think maybe if you keep stiring what you have and turn off the heat till it cools down some you should be fine. When i ordered my recent KA food processor from amazon i decided to order one of these cast iron woks (it looks like the thinner style that i talked about above). Here is the unit i ordered:
Amazon.com: Mr. Bar-B-Q Cast Iron Wok: Home & Garden
Hopefully with the thinner style you will get some of the heat retention properties of cast iron and it won't stay hot too long after you turn off the burner.
Anyone had a chance to compare cooking with this style of wok & carbon steel? What did you think?
Ncage
Anyways i decided to give cast iron a try. There are two type of cast iron woks (im only referring to flat bottom). You have the thick/heavy massive woks that are mostly manufactored by lodge i think. Then you have the thinner (while still heavy) made usually in asia. I know one of the things people complain about with cast iron woks is they don't cool off quickly enough. I think maybe if you keep stiring what you have and turn off the heat till it cools down some you should be fine. When i ordered my recent KA food processor from amazon i decided to order one of these cast iron woks (it looks like the thinner style that i talked about above). Here is the unit i ordered:
Amazon.com: Mr. Bar-B-Q Cast Iron Wok: Home & Garden
Hopefully with the thinner style you will get some of the heat retention properties of cast iron and it won't stay hot too long after you turn off the burner.
Anyone had a chance to compare cooking with this style of wok & carbon steel? What did you think?
Ncage
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