I have both a carbon steel and a cast iron Wok. I'm looking for a burner for outdoor cooking, both backyard and camping. Would recommendations on a burner be the same for both? There are lots of recommendations in the comments of past deals, but no mention of the Wok itself as making a difference. Will a wok stove/burner still be good for Cast Iron Dutch Oven and skillet cooking?
Carbon Steel Vs Cast Iron Wok Cooking Heat
bigpallooka on 16/05/2023 - 19:13
Comments
I am not good at stir fry, but I have owned both carbon steel and cast iron woks. Having cooked many times with a carbon steel wok, I wouldn't ever want to use a cast iron wok again - very heavy, and difficult (for me) to get up to heat, even with a gas-powered wok burner.
I read an article by a chef who says he now only uses cast iron woks (not the reason I bought it…more of a cast iron cooking obsession). The two things he says are that 1. Chinese restaurants deep-fry the F@#K out of everything first before stir-frying, which isn't how Asians cook at home, and 2. Where the flame hits the wok is more important than the BTU (or other heat measurement) because, 100000BTU restaurant cookers are used differently, and many hobs either send all the flame up the side burning the food on the sides of the wok and leaving warm food at the base or visa-versa. All the conflicting advice just makes my head hurt.
https://www.neilcarson.me/wok-burners/.
This may help
https://www.ozbargain.com.au/node/701974