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Lodge wok / Lodge Products
Stoater
Posts: 292
Hi,
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?
Slainte
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?
Slainte
Comments
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The 'experts', such as Grace Young (Breath Of A Wok) strongly recommend only carbon steel. I think Lodge is only cast iron.Dripping Springs, Texas
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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 steeled egli avea del cul fatto trombetta -Dante
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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 http://www.amazon.com/Lodge-Logic-Cast-Iron-Black/product-reviews/B00063RXQK/ref=dp_top_cm_cr_acr_txt?ie=UTF8&showViewpoints=1
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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