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Cast iron wok use
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UGAVET
Posts: 577
This weekend i bought a Lodge cast iron wok. Can anyone give me any advise on if this can be used on the egg? I think i saw a picture on a post at somepoint showing a wok on the egg. I have a XL and a large but i assume that the large is what i need. I have sandbaggers spider which sits down on the fire ring that i think would work to hold the wok. any thoughts?
Comments
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ugavet,
Hmmmmmmm....I don't have a picture of my wok inside the egg, gonna have to fix that soon. I think Chubby has posted a picture of a wok in his small Egg and Carwash Mike also has posted pictures of shrimp scampi in a wok on a large if I'm remembering right. [p]Sandbagger made me a wok ring which I think is a bit different than the spider your referring to, but it works great in the large.
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ugavet,[p] With a wok?[p] Just couldn't bring myself to put that all in the subject HEHHEHE
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ugavet,
We use a steel wok. We take one of the burner grids off of our gas ange and put it on the egg's grate, it is fairly stable and works good but does not concentrate the heat like a wok ring would.
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Sandbagger,[p]Cast iron is better at having an even temp. The hold the heat longer, but genuine hand hammered high carbon steel woks are the best choice.
The heat faster, and to a higher degree, they transfer that heat quicker. Plus the small ridges in a hand hammered wok hold the food up on the sides where the temp can be cooler while you're stir frying another item in the high heat area.[p] I love wok food.... and wok and woll music!
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