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-   -   Wok Vs CI for Asian Stir Fry? (http://www.castironcollector.com/forum/showthread.php?t=8327)

JonB 05-16-2021 10:14 AM

Wok Vs CI for Asian Stir Fry?
 
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?

SeanD 05-17-2021 11:05 AM

Re: Wok Vs CI for Asian Stir Fry?
 
Depending on what you cook, I use a #11 or #12 Wapak. It works for me, and I think its just easier than having a Wok.

Alex A 05-28-2021 07:28 PM

Re: Wok Vs CI for Asian Stir Fry?
 
I use an anodized aluminum wok. Nothing has ever stuck to it, and itís very light.

But Iíd still like to know the technique that works for you using cast iron.

Karl R 06-03-2021 08:27 AM

Re: Wok Vs CI for Asian Stir Fry?
 
Quote:

Originally Posted by JonB (Post 49209)
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?

Personally, I would use the wok for stir fry. The wok is made to cook with the flame of the stove on full blast. Most stoves donít even produce a big enough flame to be truly effective. The flame is actually supposed to travel up the sides of the wok and heat the walls. So... a glass or electric stove wonít give you the desired effect. But, with technicalities aside, you can produce a quality stir fry with a cheap frying pan if your technique is good.


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