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Lodge wok / Lodge Products

StoaterStoater Posts: 292
edited March 2012 in EggHead Forum

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?



  • Howdy_DoodyHowdy_Doody Posts: 146
    The 'experts', such as Grace Young (Breath Of A Wok) strongly recommend only carbon steel.  I think Lodge is only cast iron.
    Houston, Texas
  • stikestike Posts: 15,597
    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 steel
    ed egli avea del cul fatto trombetta -Dante
  • washousewashouse Posts: 8
    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

    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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