I never realized this, but Weber sells a cast-iron Wok that is designed to fit right in the middle of their Gourmet grate (the one in which the center circle is removable).
At first glance, that actually looks kinda fun to cook on. It's got to be extremely stable. Although, if one isn't careful and spreads the charcoal out too close to the sides, it would get a bit hot around there as you'd have to reach over that to cook.
Okay, I want this set up. I've got a 12" cast iron skillet, without the long single handle, but it slides around the grates. With this set up, the pan stays firmly in place and you can stir without having to have your (assuredly protected arm) over an open flame.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Only thing I don’t like is that it is porcelain coated cast iron, like their gas grill grates. Eventually they stuff will scratch or flake off. Takes many years with the grates, but I would have preferred the wok be seasoned cast iron instead of porcelain coated.
That said, if I didn’t have the flat top grill for outdoor use, I think this with one of the grates with the hole in it would be ideal.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think if you get the Weber grate with the hole in it, that one of the Lodge CI wok's would sit in it quite securely, and maybe a lot of traditional round bottomed woks as well. I.e. you don't have to use the Weber one. I looked at the different Weber woks online, and the Weber wok doesn't appear to have any flange or area on it that locks it into that hole in the gourmet system grate.
Something I felt was cool in looking at the Lodge CI work is that it is round bottomed INSIDE, but cast with a flat bottom on the OUTSIDE, so that it can be stable on a normal stove. Just means there are thicker areas in the casting at the bottom. Kinda makes me want one, but for now I will stick with my 14" carbon steel flat bottom wok from the Wok Shop. And I suppose I could use that on the grill if I wanted to, but I can't see doing it with the flat top out back.
Attjack, I can think of one area in which a cast iron wok like that would make sense: deep-frying. The wok would hold less oil due to the bowl shape inside, but be stable on a stove due to the flat bottom. Of course, this is not using it as a wok at all, and it will be stupidly heavy, and take forever to cool down....hmm.....
Michael_in_TX Woks are great for deep frying but I'm not sure there's any advantage using a cast iron one. I have 4 cast iron Woks and can't wait to be get my carbon steel wok. It's supposed to arrive any day now.
I've got a 12" cast iron skillet, without the long single handle, but it slides around the grates. With this set up, the pan stays firmly in place and you can stir without having to have your (assuredly protected arm) over an open flame.
Comment