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Woo3 and Lodge CI Wok?

Brutus
Brutus Posts: 8
edited November -0001 in EggHead Forum
does anyone have this setup? i'm in the market for a wok and am not sure what to get. i have the Woo3 and am a fan of the Lodge CI cookware but am not sure how the wok would be. any suggestions are appreciated.
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Comments

  • 'Q Bruddah
    'Q Bruddah Posts: 739
    Wok cooking ideally is in a thin carbon steel wok that heats quickly and that you can toss or stir fry in. It isn't heavy and doesn't retain heat like cast iron. Wok = quick CI= slow. Carbon steel woks are inexpensive in asian markets probably less than $20.
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  • Hoss
    Hoss Posts: 14,600
    Little Steven has one and swears by it.CI wok that is.
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  • Little Steven
    Little Steven Posts: 28,817
    Brutus,

    I have the Lodge but have never used it with the woo. Can't find the woo is the reason. It works great on the egg and is great for searing and shallow frying. I have several other woks but I like this one a lot.

    Steve

    Steve 

    Caledon, ON

     

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  • Haggis
    Haggis Posts: 63
    Listen to 'Q Bruddah.

    While it may be great for other things, cast iron retains too much heat for authentic Chinese cooking. The thin steel woks available cheaply at most Asian grocery stores are much better. Also, remember that a wok with a handle may not work well in an Egg - look for the ones with small loops of steel rod.
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  • Little Steven
    Little Steven Posts: 28,817
    wallyf

    Sorry, I really am not a good cook :(

    Steve

    Steve 

    Caledon, ON

     

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  • Ricklesss
    Ricklesss Posts: 391
    I'm a huge (HUGE!!) fan of cast iron, myself, but think that a thin gauge steel one is the way to go...
    Asia didn't take a thousand years to perfect it, only for us to make it out a new and very different material.
    My cheap hand hammered wok is so black it looks just like cast iron, you can't hardly even tell the difference between the two.
    (But it heats up like RIGHT now!)
    Just my .02, I'm no expert.
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  • BigDaddy - OCT
    BigDaddy - OCT Posts: 773
    I just got my woo3 and wok yesterday...have the wok seasoned up but I've not cooked on it yet...can't wait. Will post the pictures as soon as I get them loaded up to photobucket.

    Bruce
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  • Essex County
    Essex County Posts: 991
    I agree with 'QB. I bought the Lodge CI wok a few years ago. Yes, it's much heavier than a steel wok but the big problem is the bottom. It's REALLY thick. I find that no matter how hot I get it, the stuff at the bottom just simmers and you have to keep pulling the food up along the sides to get the proper stirfry action.
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