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Cast Iron Wok

jonboyjonboy Posts: 163
edited 1:10AM in EggHead Forum
I picked up a cast iron wok recently.
It has a flat bottom that i plan on setting on my CI grate.
I am going to give some chicken a quick stir fry with a few vegs.
As this is my first time, are there any suggestions>


  • I love cooking on cast iron but have been disappointed with my cast iron wok. Mine (Lodge) also has a flat bottom that is very thick. It stays cooler than the sides and stuff tends to simmer at the bottom. When I use it on the egg, I don't use the grate at all. The handles balance on the fire ring and it sits closer to the coals that way.
  • RascalRascal Posts: 3,802
    The best wok I've found is made of titanium and manufactured by 'Scanpan'. It can't go in a BGE but works very well on the stove top or outdoor cooker (like a turkey-fryer burner or the side-kick of a gasser grill). Its non-sick coating is rust-proof and will take a lot of abuse! I have 2 of the large size (14") with no regrets... 8 - )
  • jonboyjonboy Posts: 163
    I have the lodge also.
    It is bigger than my med egg. Lid will not close.
    I bought it thinking it would fit inside the egg.
    oops. The handles will rest on the gasket. Probably not a good idea. May need to buy a new egg.:)

    Trying to get a working plan for the cook.
    So far, sitting on the ci grate is my best idea.
    I dont think that a spider is made for the med egg

    How much oil do you use for a stir fry?
    It has been awhile since i have used one.

    Any hints are appreciated,
  • Yeah, my setup won't work on the medium. I'm concerned that you won't get sufficient heat if the wok sits on the grate. Maybe if you fill it with lump up to the top of the fire ring you can do it.

    You won't need much oil...a couple of tablespoons. Get the wok really hot, then the oil. It should smoke right away so have your food ready to go.

    Good luck!
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