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Cast iron wok

edited 7:39PM in EggHead Forum
Just wanted to follow up on a post from late last nite. I was seeking advise on using my new cast iron wok and got some good feedback including that the steel woks seem to be preferred. I did a Thai chilli past stir fry with brocolli, carrots, snap peas, water chestnuts and chicken. It was a blast to cook on. I have never done alot of wok cooking and i know that the traditional way is to use the high carbon steel woks but the Lodge cast iron wok worked great. Wife and son loved the stir fry along with some white rice. I will definately be doing this again. need to learn some good recipes including a good egg or shrimp fried rice recipe.


  • ugavet,
    You might check out a previous Sandbagger post.

    [ul][li]Sandbagger's Post[/ul]
  • ugavet,
    I've been looking at those cast iron woks for a long time but haven't bitten yet. It looks like a great idea to me. I have a lodge cast iron pizza pan which is good but can get too hot and burn the bottom. This wouldn't be an issue for a wok.

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