I have always used my CI skillet for stir fry. I have developed a technique that works to my satifaction.
A couple weeks ago, I buy my first Wok, a inexpensive uncoated carbon steel with flat bottom. I seasoned it and tried it. It's seems OK, but it's kind of bulky on the stove and I think I like CI better, at least using my technique.
Does anyone else here Stir fry in CI?
Side note, I see Lodge has a CI Wok...I can't even imagine moving that heavy thing around...and another large item for storage?
A couple weeks ago, I buy my first Wok, a inexpensive uncoated carbon steel with flat bottom. I seasoned it and tried it. It's seems OK, but it's kind of bulky on the stove and I think I like CI better, at least using my technique.
Does anyone else here Stir fry in CI?
Side note, I see Lodge has a CI Wok...I can't even imagine moving that heavy thing around...and another large item for storage?