Wok discussion on egghead form begs a follow up question...

northGAcock

I know that a traditional wok is normally made of carbon steel. Lodge has a cast iron one that I have been eyeing for quite some time now. I have a base for my indoor gas range as well. My question.... is there a preference (from those with experience) for cast iron vs carbon steel with an indoor / outdoor use? I would prefer a single multi purpose pan. For the record, I have a lot of cast iron and treat it as well as my lady....so leaving it out in the elements would not be a consideration here. 

Eggcelsior

Carbon steel. More responsive to temp changes than CI and very well suited for wokking.

RRP

another vote for carbon steel!

SciAggie

+1 to what @RRP and @Eggcelsior said. 

northGAcock

Settled.....and I think less expensive. Thanks.

odie91

The lodge wok is darn heavy. But the one advantage is, if you don't have enough BTU on your gas stove, you can get a closer resemblance of true stir fry, as the temperature of the wok won't drop as you throw the food in there.  Stir fry requires quick cooks at high temp

Chubbs

I have carbon steel as well and it is great for the egg.  It is too large to use inside though. 

fishlessman

if there is an asian style shop nearby get the cheapest one, my last purchase was in china town in boston, a 16 inch hand hammered with hoop handles and a 14 inch long metal handle, total price for both was 22 dollars. get a matching wok shovel as well. the 14 inch with the long handle is the one i use, its just seems easier to use over the bigger wok

KSwoll

I have a Carbon Steel wok I use on my Medium. I was thinking about seasoning it again. Has anyone clean burned their wok in the egg prior to seasoning?

northGAcock

KSwoll said:

I have a Carbon Steel wok I use on my Medium. I was thinking about seasoning it again. Has anyone clean burned their wok in the egg prior to seasoning?

What size wok to you use on your medium? Use with Woo?

KSwoll

I use it with my Woo2. I purchased both of them together from CGS. I think it is a 12 inch wok.

HoustonEgger

I have the Lodge Cast Iron wok and it's great. I personally wanted one with a flat bottom so I could use it on multiple cookers if needed.

HeavyG

odie91 said:

The lodge wok is darn heavy. But the one advantage is, if you don't have enough BTU on your gas stove, you can get a closer resemblance of true stir fry, as the temperature of the wok won't drop as you throw the food in there.  Stir fry requires quick cooks at high temp

The simple truth is that the vast majority of people using a wok are not using it on a burner or grill that offers enough heat to really achieve the coveted "wok hei".

Given that, I'd be inclined to agree that using a cast iron flat bottom wok might be helpful as you suggest. I wouldn't count on most folks being able to toss the ingredients tho unless they have Popeye forearms.