Comments on: Our New, Cast-Iron Wok

By: Ed Bruske

Ed Bruske — Sat, 18 Apr 2009 20:07:09 +0000

Kristen, I can see where the wok could become addictive. It’s so easy and very convenient. If I had to choose only one pot to cook in, this might be it. Maybe that’s why it’s so popular in China.

Jean, I think part of the technique is to cook things together that require similar cooking times. Someone who’s particularly adept might be able to time everything just right, but it suits me to cook the various components separately. I like cooking garlic separately near the end because it burns so easily.

Keri, cast-iron always comes on near the top in cooking tests. And it’s so darn inexpensive compared to other equipment. I don’t know why more people don’t opt for cast-iron.

Sylvie, I think I have three pans that I use the most of anything and they’re all cast-iron. Even my favorite braising pot–the Le Creuset ware–is enameled iron. Heft means a lot.

By: Sylvie

Sylvie — Sat, 18 Apr 2009 02:52:54 +0000

Don’t have a cast-iron wok (no room in the kitchen!) but have a few cast-irons frying pans, and use the largest for stir-frying. Not quite as good as a wok – but pretty good.

My cast iron pan is the most used – and my favorite – pan.

By: keri

keri — Fri, 17 Apr 2009 21:18:38 +0000

cast iron wok is EXACTLY where it’s at. i’ve had one for about eight years, very similar to yours except it has one long handle and one short one. nothing beats cast iron.

By: Jean

Jean — Fri, 17 Apr 2009 17:11:45 +0000

This is exactly the kind of stir-fry I make! Is there any other kind? It never occured to me to look for a recipe. The only difference is that I’m extremely lazy, so I just time the ingredients to avoid using a plate. I start with the garlic, then toss in the item that takes the longest amount of time to cook, then the next, and so on until I have all the ingredients finished in the wok.

Congratulations on the People. How is the Atkins Diet going?

By: FoodRenegade

FoodRenegade — Fri, 17 Apr 2009 14:37:49 +0000

We used to cook EVERYTHING in the wok when we were kids — even spaghetti sauce. I miss woks! A friend gave me her unused old one earlier this year, but I have yet to scrub the rust out of it & re-season it. Your post has inspired me to give it a shot.

Thanks for participating in Fight Back Fridays!

Cheers,
KristenM
(AKA FoodRenegade)