Misc New cast iron wok.

[Jaybird]

I have always wanted a good wok. I've had the cheapos that suck before but never a good one. For my birthday I got a Lodge 14" cast iron wok. Birthday is not until November but after explaining to the wife that with all the shipping problems, those three woks left on the shelf at Atwoods will be gone before November so I got my present early. I love cast iron but have never seen a cast iron wok. Going to break it in easy tonight with fried cabbage. I'll let you know how it goes.

 

[jward]

 

[Jaybird]

If anyone has one of these please chime in with any suggestions.

 

[Jeff B.]

No, but it sure does look nice!

Jeff B.

 

[KFhunter]

I was curious about these myself, do let us know how it goes!


Have you had lodge cast iron before? If maybe you know about sanding them and reseasoning them.

 

[Jaybird]

I was curious about these myself, do let us know how it goes!


Have you had lodge cast iron before? If maybe you know about sanding them and preseason them.

I do have a Lodge dutch and skillet. They are older. This one is preseasoned which I am leery of. It isn't nearly as smooth as my other ones. May need to get out the orbital sander and see what I can do and re-season it. I've never had to do it before.
Edit to add i know how to season one but never have sanded one.

 

[Jaybird]

Fried cabbage turned out fantastic. Just a little burn in the bottom but it's good. I'm going to keep cooking with it a while and see how it does. Pepper steak on the menu for tomorrow night.

 

[WiWatcher]

Stir fry in those are great, lots of heat retention. Also another use is making Ghee, it is perfect for that.

 

[aviax2]

I have that wok too, along with a smaller one. I haven’t gotten around to using the small one yet but love the larger one for making stir fry. Now I want stir fry!

 

[Millwright]

I have the gimongous Lodge skillet, it came preseasoned.

Their finish works well and I won't mess with it unless necessary.

 

[Faroe]

I was leery of the current Lodge pebbly finish, but it releases and cleans up just fine, I like the new pieces as much as my vintage cast iron.

 

[Millwright]

I have a carbon steel wok, it wants a lot of oil to cook well.

WAG, it would be the same for a cast one.

 

[Millwright]

@Jaybird what kind of oil did you use?

 

[Jaybird]

@Jaybird what kind of oil did you use?

Grapeseed oil. It cleaned up ok. Probably need to use a little more.

 

[Millwright]

Grapeseed oil. It cleaned up ok. Probably need to use a little more.

Grapeseed oil can stand heat, high smoke point.... 420F.

I'd guess you didn't have it hot enough to sear the meat as it hit.

Other than that, stir-fry....stir is the operative. Keep everything moving over the heat.

 

[Jaybird]

Liking it more every day.

 

[bracketquant]

Asian woks were designed for the way Asians cooked with them. They have high heat retention at the bottom, and low heat retention near the top. The rough hammered surface was so that cooked food could be moved from the bottom towards the top without sliding back down. Additional food is then added to the bottom and cooked. When everything is basically done, it is all pushed back to the bottom for a final reheating.

If one is going to cook that way, sanding the wok surface smooth may not be the best idea. Also, I do not know if there is a lot of heat retention near the top of a cast iron wok. If one is not going to cook like the above, heat retention near the top does not matter, and sanding to get a smoother surface may be of help. It's your call.