There was a little mention of cooking with a wok on the pod cast. Just thought I’d toss in my 1 & a 1/2 cents into the fray. Cast Iron was mentioned, it is not good for Chinese stir fry. A desired wok is carbon steel. It gets hot fast & cools fast, which you want. There is some explaining but this is not a book.
Yes, the "pounded" wok is more chic than needed. Stir fry is exacting but not exotic. Good woks are cheap. They will last maybe as long as CI, if taken care of. You care for a CS wok just like you do a CI skillet. Season it the same, clean it the same (no soap) & dry it the same (a little heat). If one doesn’t use it frequently the wok should have a little oil on it same as CI. One of my woks I never oil due to frequent use as is my Stargazer 10.
It was interesting that Spinaker mentioned the BGE being good for wok cooking. There was an article that I read awhile back where Chinese/Asian nfluence in cookers ala BGE/Kamado. In the article was mention clay pots, which were designed hunerts of years ago (I can’t help myself some times, it’s the thumbs), maybe even a thousand or more, don’t know. Anyways, I just cooked last night on my little wok oven. Yes it gets hot! And I am starting to use it all the time, rather than cook inside, due to the smoke & settin off the alarms & turning the apt. blue.
l picked my it up at The Wok Shop out of San Francisco (where everybody thinks they’re heavy business).
Ther is something called Wok Hey, the essence or flavor of a wok. My wife responded that when I do veggies in the wok, they taste almost like they were smoked. That is a subject for another time.
Some pics of the oven:
Yes, the "pounded" wok is more chic than needed. Stir fry is exacting but not exotic. Good woks are cheap. They will last maybe as long as CI, if taken care of. You care for a CS wok just like you do a CI skillet. Season it the same, clean it the same (no soap) & dry it the same (a little heat). If one doesn’t use it frequently the wok should have a little oil on it same as CI. One of my woks I never oil due to frequent use as is my Stargazer 10.
It was interesting that Spinaker mentioned the BGE being good for wok cooking. There was an article that I read awhile back where Chinese/Asian nfluence in cookers ala BGE/Kamado. In the article was mention clay pots, which were designed hunerts of years ago (I can’t help myself some times, it’s the thumbs), maybe even a thousand or more, don’t know. Anyways, I just cooked last night on my little wok oven. Yes it gets hot! And I am starting to use it all the time, rather than cook inside, due to the smoke & settin off the alarms & turning the apt. blue.
l picked my it up at The Wok Shop out of San Francisco (where everybody thinks they’re heavy business).
Ther is something called Wok Hey, the essence or flavor of a wok. My wife responded that when I do veggies in the wok, they taste almost like they were smoked. That is a subject for another time.
Some pics of the oven:
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