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Trying the new CI wok

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SciAggie
SciAggie Posts: 6,481
in EggHead Forum
When I visited chinatown in San Francisco this summer I made it by the WokShop and picked up a 14" cast iron wok. This is a traditional Chinese CI wok that is very thin - nothing like the Lodge CI wok. Why did I get it? This forum compels one to spend money... Hey, it was < $20.00.
so tonight I took it for a test drive. My first impression was good. It heated and cooled off much like carbon steel - I think that might be a function of thermal mass more than the material itself. For a new, barely seasoned wok it was surprisingly nonstick. 
The casting was rough in that there are many little grooves and ridges in the surface - it's definitely not smooth. As I cooked in it I dis not find that to be a problem. I was afraid food would stick into the little grooves. Is it possible the grooves retained oil or moisture that helped the food move aroung? Who knows? One cook certainly isn't enough to form any real opinion. 
I will say I liked it enough that I think I'll use it exclusively for a while and see how I like it after that. 
Here are some pics:





Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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  • Hub
    Hub Posts: 927
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    Flat out awesome! Wow!
    Beautiful and lovely Villa Rica, Georgia
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  • SciAggie
    SciAggie Posts: 6,481
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    @Hub Thanks for the kind words. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hub
    Hub Posts: 927
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    SciAggie said:
    @Hub Thanks for the kind words. 
    Want to know what I was really thinking? ...... That guy should open a restaurant!! 
    Beautiful and lovely Villa Rica, Georgia
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  • SciAggie
    SciAggie Posts: 6,481
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    @Hub Again, thanks friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
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    Nice cook brother!  Many more ahead for sure.
    Sandy Springs & Dawsonville Ga
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  • Luvnlife
    Luvnlife Posts: 219
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    Dang, that looks amazing!! Nicely done. 
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  • SciAggie
    SciAggie Posts: 6,481
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    @bgebrent @Luvnlife Thanks y'all. Stir fries are fun cooks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Looks like you and the CI wok melded good tonight!!  

    Did you notice the same cool off when you dumped the protein to go to the veggies? 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
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    Mattman3969 said:
    Looks like you and the CI wok melded good tonight!!  

    Did you notice the same cool off when you dumped the protein to go to the veggies? 
    It seemed the same. I need a few more cooks to say if there is any real difference. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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