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  #1  
Old 05-16-2021, 10:14 AM
JonB JonB is offline
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Join Date: May 2021
Location: Minnesota
Posts: 3
Default 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?
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  #2  
Old 05-17-2021, 11:05 AM
SeanD SeanD is offline
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Join Date: Jul 2016
Location: Central PA
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Default 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.
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Old 05-28-2021, 07:28 PM
Alex A Alex A is offline
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Join Date: Feb 2020
Location: Athens, GA
Posts: 42
Default 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.
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Old 06-03-2021, 08:27 AM
Karl R Karl R is offline
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Join Date: Apr 2021
Location: Massachusetts
Posts: 25
Default Re: Wok Vs CI for Asian Stir Fry?

Quote:
Originally Posted by JonB View Post
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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