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Lodge wok / Lodge Products
edited March 2012
Has anyone used the lodge wok on the bge to any success or is the wok shop the only way to go? I would imagine all the lodge products would do well on the bge is this the case?
The 'experts', such as Grace Young (Breath Of A Wok) strongly recommend only carbon steel. I think Lodge is only cast iron.
You dont want cast iron. A wok should cool quickly when you take it off heat, and heat quickly when you put it over heat. Cast iron responds like a tractor trailer. No good. you want a quick little rocket. Thin carbon steel
ed egli avea del cul fatto trombetta -Dante
Personally I have been using Cast Iron cookware for twenty years. I love the stuff and will use it over anything else. As for the WOK from lodge. It has extremely high marks as a cooking instrument. There are 144 reviews of the Lodge Wok on Amazon.com
Most of them are from professional cooks. Not sure how many use the Wok in a BGE. But one use of the Cast Iron Wok is deep fat frying. Something my wife loves because it keeps my frying out of her kitchen along with the associated smells.
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