Cast Iron Wok

Dyehard

I happened to be travelling by the Lodge Factory Outlet store in South Pittsburg, TN on Friday. They have a room full of second's and I bought a cast iron wok. Will a cast iron wok work as well as a standard wok on the Egg and what are some good recipes I should try with it? Thanks.

fishlessman

i think they are fine for most of the recipes that you see here, however for really high temps i find the cheap carbon steel ones with a handle better as you can quickly take the wok off the egg to cool. not many here are bringing the egg up to 800 or 900 degrees for a stirfry and thats where the carbon steel one shines. that castiron one will still make some great food though, look for the shrimp scampi and other shrimp dishes that float around the forum. i think the castiron ones a better in the 300 to 400 degree range

Spring Chicken

From what I've read, the traditional Wok is made of hammered steel. There are many other type and even shapes but the hammered steel one is probably the least expensive and most popular versions. I have two.

You will probably be able to wok just as well on the cast iron one. I know there are a few Eggheads who have and enjoy them.

Wok-cooking is mostly done with intense heat. You may find it easier to cook on a wok using a few basic wok tools although they are not absolutely necessary at first.

Here's a good link that not only provides a number of good recipes but gives good tips on a variety of wok subjects:

http://fooddownunder.com/cgi-bin/search.cgi?q=wok

If you enjoy it you can always get the traditional steel wok. They are inexpensive. tjv has them on his site: http://www.ceramicgrillstore.com/ceramicgrillstore/ He got me started woking.

Woking is fun on the Egg and produces some very tasty and healthy food, even in the 'chopsticks' of a novice like me.

I find the frozen wok vegetables to be easy to use and very tasty, especially when combined with some chicken cut into smaller pieces.

Have fun.

Spring "Wok By Any Other Name Is Still A Wok" Chicken
Spring Texas USA

Essex County

I bought one of these a couple of years ago and am not impressed. It has a really thick bottom which never gets as hot as the sides. So, no matter how hot I get it, the food just simmers at the bottom. This is a problem on the egg or on the stove. I think the carbon steel woks described in other posts are the way to go.

If anyone has had a better experience with the lodge wok, please let me know!

Paul

Clay Q

I use a cast iron and it woks well, he he.

Try starting out simple, mixed vege's in peanut oil with a splash of sesame oil, stir, stir then dump in sliced tenderloin, stir, stir, add soy sauce and some powdered ginger, stir then add corn starch mix with a little cold water, stir, stir and boom yer done.

I use a lava bucket to turbo charge heat for my wok.

It does get hot!

Haggis

I don't want to put a damper on your enthusiasm but I gotta question the usefulness of cast iron in stir frying. I think you'll find that the cast iron wok is relatively slow in responding to changes in heat levels - it warms up slowly (but evenly) and retains the heat very nicely. That slow response and heat retention is terrific for some kinds of cooking but not for stir frying.

One of the techniques of serious wokking (is that a word?) is to control the heat level by removing the wok from the heat source when it gets too hot, or to put it on the intense heat source to get an immediate kick. The cheap thin steel woks are particularly good in responding to such changes in heat and are lightweight enough that they are easily handled. They are also available in many sizes, depths, profiles, etc., and are terrifically inexpensive in any Asian grocery store. And they last forever - mine were purchases about 1973 and have been through my kids' mistreatment in college dorms but perform on the Egg just like they did when purchased.

eenie meenie

Clay Q, what's a lava bucket and where do you get one? It looks like a neat way to wok.

eenie meenie

Rusty Rooster

No positive but it looks like a charcoal chimney. One of them should do the same funtion if that is not what it is. JRG is here I'll tell him hi form you.
Tom

Clay Q

I designed and welded one up. The raging heat is focused at the bottom of the wok so sides are cooler. Three supports hold the wok. The lowest grid is also welded to the lava bucket so the setup is not tippy. It all fits in the egg so I can steam with the dome down or stir fry with the lid up. Natural updraft gets this baby fired up in just a few minutes.
I really enjoy stir frying in my egg.