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A couple of Cast Iron wants

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 758
    • La Crosse, Wi

    A couple of Cast Iron wants

    Looking to find a cast iron wok and a cast iron pizza tray. for my Kettles (and house). I really am only familiar with Lodge. Any feed back on other brands to consider would be great and more then happy to purchase from a sponsor here if all things are equal or close to it even in quality and usability.
  • Oak Smoke
    Club Member
    • Aug 2018
    • 268
    • Comanche, TX

    #2
    I have a Kamado Joe C I wok that I like. I just checked, they are 49.99 on Amazon.

    Comment

    • Strat50
      Former Member
      • Nov 2014
      • 513
      • Houston, Alaska

      #3
      I would avoid most cast iron woks in favor of carbon steel. For classic wok techniques, cast iron retains the heat TOO well. Carbon steel, however, is quickly responsive to any changes in heat during your cook. Iv'e used a couple different cast iron woks, including the Lodge, and had this issue of overheating at the end of the cook, just when you need it to cool.When doing multiple processes for the same dish,rinsing and cleaning are slow, compared to carbon steel Carbon steel is easier to season, faster to cook with, and easier to clean, in my experience. I used to work a wok station earlier in my culinary career, and carbon steel was the name of the game, as you have to rinse and brush the wok for each order. We also seasoned the woks every day, which only took a couple minutes. Carbon steel is inexpensive, effective and damn near indestructible.

      For pizzas, I really like cast iron. Doing a Google search, I found quite a few pans that would work well, especially if you're making larger pies. Since I only cook for my wife and I, a flat griddle is fine. I got a 10" one from work, and it cooks well.

      I have a fair amount of Lodge gear and it all works very well. The other brands I've tried worked well too. Shop by size, then price, and you'll be fine. Expensive is not always better.

      Since you will have to pre-heat the pan, you'll need a peel to build the pizza on, then slide into, or onto, the pan, depending on recipe.

      In the restaurant I work in, we have a couple cast iron deep dish pizza pans we use once in a blue moon, and they make fantastic deep dish pies. Of course, the cooking temps are lower(350-375 vs the usual 475-600), so any oven will do.

      Good cooking and greetings from Houston, Alaska.

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Strat50 Thank you for the detailed description. I had thought about the cast and not being able to change the direction on the wok. I have only cooked on a wok a few times in my house (6 times a year maybe), but, thought maybe I would do more if I could do those cooks outside. I will look into the carbon Steel. As far as the pizza, which ever one I choose is going to get used heavily. Thank you and greetings from La Crosse, Wi.

      • FireMan
        FireMan commented
        Editing a comment
        Strongly second Strat on the carbon steel wok, plus they are cheap, 15$ give er take a buck.

      • Strat50
        Strat50 commented
        Editing a comment
        For those with an interest, try The Wok Shop for your gear. Good prices, excellent service and knowledge base. I think their out of San Francisco.I've bought 7 or8 woks from them over the years. The flat bottomed woks are great for newbies or those with weak stoves.
    • Attjack
      Club Member
      • Aug 2017
      • 3304
      • Primo XL
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        Blackstone Pizza Oven

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      #4
      I bought this 18" cast iron wok 2 separate times when it was on sale for $16. It's a good product but currently selling for $40.

      https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1



      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1390

        #5
        If you are cooking outside and you have a good heat source, use a thin carbon wok.

        If if you have weak indoor burners the CI wok is helpful because you can heat it and use thermal inertia to cook a small batch, then wipe out,reload with more heat, repeat. It’s slower and there’s no switching gears, but you will at least get high enough heat transfer per small batch. The CI wok is nice to deep fry in as well.

        I wok outside now because I have enough heat and there’s so much smoke and fireworks that it’s just best to do outside anyway.

        for fun check out this thread.

        https://pitmaster.amazingribs.com/fo...3-wok-this-way

        Comment


        • Attjack
          Attjack commented
          Editing a comment
          I used my CI woks inside on the stove more often than not.

        • Strat50
          Strat50 commented
          Editing a comment
          I have an 18" Pao wok that I use outside with a portable propane burner. This is for when I'm power mad..lol But, it cooks like a dream...

        • Foehn Watts
          Foehn Watts commented
          Editing a comment
          About the indoor, weak burners. I agree with you about the CI on weak burners. I don't have a CI wok so I am forced to use my biggest CI frying pan, which will give me the "wok hey" flavor if I don't try cook too much at once.
      • Murdy
        Club Member
        • May 2018
        • 428
        • North-Central Illinois

        #6
        Happened to be looking at Woot a few minutes ago an noticed this:

        https://tools.woot.com/offers/cast-i...d_cat_tool_4_2

        I have no idea as to quality.

        Comment

        • Richard Chrz
          Club Member
          • Mar 2019
          • 758
          • La Crosse, Wi

          #7
          So, after a bunch of searching I have changed completely to the idea of Carbon steel for my wants both Wok with the experience shared here, and for my "pizza" pan. Appears to be a lot lighter, the Paella pan at 15 inches would be a real multi purpose pan, i could see so many different cooks.

          Comment


          • barelfly
            barelfly commented
            Editing a comment
            Mmmm....you said paella....

            Off topic a bit, but I use an enamel pan for paella. Requires no seasoning or care after use. I really like it, and it does well on a gasser, stove top, or my preferred method of cooking paella now, on my kettle over charcoal and a few chunks. It is black and I can’t see the burn marks unless I really look.

            Either way, enjoy that paella!
        • Spinaker
          Moderator
          • Nov 2014
          • 10089
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
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          #8
          I like to use the Lodge P14P3 Pizza Pan. You can also sear meats, fish and even cook cookies or whatever else you want. It is a great piece.

          Comment

          • Medusa
            Charter Member
            • Sep 2014
            • 660
            • For those who are about to Cook - WE SALUTE YOU!

              Weber Genesis Silver B - 14 years
              GG's
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              Kingsford Blue

            #9
            Here's a rig that utilizes the Lodge that Spinaker mentions above. It is sitting on top of a Vortex to raise if off of the grate. You can use firebricks, etc.

            Here's a link to a youtube.

            https://www.youtube.com/watch?v=m2fAOUJItw8

            Happy Cast - Ironing!
            --Ed

            Click image for larger version  Name:	Pizza_Cook.jpg Views:	1 Size:	211.5 KB ID:	681085
            Last edited by Medusa; May 18th, 2019, 03:04 PM.

            Comment

            • Richard Chrz
              Club Member
              • Mar 2019
              • 758
              • La Crosse, Wi

              #10
              here is one I am considering ... https://www.webstaurantstore.com/lod...AaAnX4EALw_wcB
              Attached Files

              Comment


              • Attjack
                Attjack commented
                Editing a comment
                Looks good.

              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                Attjack, "Looks good" the meal in the pan, or the specs on the pan? I did not make that, it is a photo stolen from the link I posted. If you say with confidence the specs on the pan looks good, that could be good to read. I would rather hold off on a purchase and save money to buy quality anything then be pissed I spent money on something that does not measure up to being used, and used a bit aggressively then meant to be used.

              • FireMan
                FireMan commented
                Editing a comment
                The meal in the pan is nice, but is no way of how one cooks in a wok! Presentation-pretty, funtion-Barbara Streisand.
            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 7877
              • Kansas Territory
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                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
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                (Lime Green)
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                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



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                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #11
              That looks like a really nice pan, Brother!

              There are many here who have shown / shared paellas beyond description. that can share their experiences / purchases with ya....

              Though I'm admittedly located jus minutes south of th north shore of Th Western Interior Sea, we ain't harvested any fresh, local seafood in ~85-100 million years; cain't remember zackly, I was quite young, at th time....

              It's kinda faded from everyday, local cuisine...

              Comment


              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                Mr. Bones I know I keep saying this, but, it is true, I am so new to so much of this. I have long considered myself a kitchen hack. I have never made or eaten Paella. But, I hope too, it looks amazing. But, I am trying to own "Less" things, yet more things, but the "right things" I would love for someone to tell me stuff like, You do not want to own pans thinner then ?? gauge steel, or stuff like that. I want to buy things that can be used for a lot of things, plus, grill-smoker, oven, all...

              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                I am trying to pour my time into stuff I know I can do. So, trying to take my hack of knowledge outside. So much to learn, yet, I think I can at least raise myself up to back yard hack with the grills.
            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 7877
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #12
              Richard Chrz I can tell ya plenty bout CI, correspondinly know next to nada re: consumer level, carbon steel woks. Many others here do.

              Re:
              I am trying to pour my time into stuff I know I can do.
              From what I've seen of yer food, Brother, ya can do far an beyond what ya currently even know ya can do, ya jus ain't done it, yet.

              So much to learn, yet, I think I can at least raise myself up to back yard hack with the grills.
              Keep on workin forward; I'm aspirin t'wards th same goal, my dang self. I figger it to be an ongoin process. If'n I got gifted a ball cap, apron, or t-shirt, boldly emblazoned with BackYard Hack, why, then, I'd wear it with Pride, an dignity!

              Take it one step at a time, ask lotsa questions, cause there's lotsa smart, an experienced folks (not me) here...chances are, an answer is never far away...

              Lookin forward to makin th journey, along with ya!

              Comment

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              G&F Suede Welder's Gloves

              Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

              If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

              Click here to read our detailed review

              Click here to order from Amazon


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Professional Steakhouse Knife Set

              masterbuilt gas smoker

              Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

              Click here to read our detailed review and to order


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order