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By Lodge Model Number P14W3.
my understanding is that cast iron woks ain't the best for stirfrys. A seasoned carbon steel wok is the way to go? and while we're here any suggestions for a good flat bottom carbon steel one for induction stoves tops?
Noodles and eggs will stick to the cast iron surface. If you're cooking something like marinated beef for instance, you will want to use a nonstick skillet because the sugars in the marinade is quite fond of the surface.
Thin, seasoned carbon steel is ideal for high-heat gas stove tops, but is bad at transferring heat from induction up to the sides of the wok.
You might want to look into this one, as it's suitable for induction surfaces, and the thicker sides should carry the heat better. Start it on low for a few minutes to warm up, then raise the heat. I don't own an induction cook top, so I don't know for sure.
Lastly, on a properly-seasoned cast iron pan, eggs won't stick. The advantage of cast iron is that while the coating isn't as durable as (say) Teflon; if it does get scratched, you can very easily re-season it (basically apply a thin smear of oil to the pan, then bake it for a couple of hours in the oven). That's why you can see people using 50- and 60- and even 100- year old cast iron pans - even if at some point they got covered in rust, you can still easily repair the finish.
Edit: Here's a better egg-demo, on a brand-new Lodge - that'll get smoother, and less pitted-looking, as he uses it and oil seasons the gaps, or if he deliberately seasons it in the oven.
I believe it has to do with temperature. In traditional cooking they use very powerful wok burners and toss the food much more, so it won't stick. On a normal stove the wok barely gets seasoned properly, and you need to leave the food in place longer for it to cook, causing it to stick.
most home size gas burners have trouble getting enough heat to a wok, best you can do is add meat in small batches, cook and remove, and put the lot back in later.
That's the benefit of cast iron woks compared to carbon steel—its excellent heat retention means the surface temperature is less affected when adding ingredients.
A wok without a long handle, is hard to WOK!
I believe Lodge cast iron wok is differed from Chinese cast iron wok, which is very heavy, you won't able to toss even it has a handle. 😉
ideal companion for the one hundred ways to wok your dog…..
This was $53.22 a few weeks ago
I bought this for $68.64 shipped.
I am a chinese, This wok isn't for stir fry at home. too heavy, takes ages to heat up.
Look at me.
i am the chef now
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