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Cast Iron Wok

minniemoh
minniemoh Posts: 2,145
in EggHead Forum
My lovely wife gave me a Lodge cast iron wok as a Christmas gift. I've never use a wok on the BGE but I have used a steel one on the stove. Anyone use one of these? Is the cast iron better or does a steel wok make more sense?

I was thinking of exchanging it for a steel one. 
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
eggAddict from MN!
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    edited December 2013

    I have both cast iron and steel, too many and I like the cast iron when doing deep frying on my Tao: http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1151884&catid=1

    For my interests the cast iron is too heavy and difficult to flip the food- just my preference.

    now sit back and watch the movie:

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1

    :

    vhttp://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1151884&catid=1

    For regular cooking I use a couple of different ones, depending on what I am doing.

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  • bettysnephew
    bettysnephew Posts: 1,191
    I suggested a CI to my wife (Asian) and she said they don't work well as they tend to have pretty much the same heat everywhere.  The thin steel ones are cooler on the sides and you can park things there to keep them warm while other items finish in the base.
    A poor widows son.
    See der Rabbits, Iowa
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have carbon steel as well as a cast iron. I like them both, but that's because the CI is no thicker or heavier than the steel wok. That's what I dislike about Lodge products - they are THICK and heavy!! Here is my CI wok, before and after seasoning...


    imageimage

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Cast iron woks are very popular in parts of China but they're very thin like the one Carolina Q posted pics of. I have the same CI wok (from the wokshop) and I'm happy with it as it is easy to heat up (I think easier than my 5 carbon steel woks). Mine weighs less than 3 lbs. The Lodge CI wok is incredibly thick (Amazon says shipping weight is 14 lbs) and I can't imagine it performs like the thin walled woks. Downside I see with the Chinese CI wok is it can't handle the abuse a carbon steel wok can.
    If I were given a Lodge CI wok I wouldn't hesitate to exchange it for either a carbon steel wok or a thin walled CI wok or another Lodge product where the thickness is a benefit.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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