And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Wouldn't be practical. I've had my wok for almost 40 years. Got it in Hawaii while in the Navy. Though you do want high heat when cooking asian food, and cast iron will get hot, for flash heating veggies and meats, a heavy cast iron wok is not going to be conducive, as you're ability to shake things up will be impeded. I recommend a wok like the one at the link.
I have both. The big Lodge is heavy and honestly doesn't get used as much. But the heavy cast iron wok does have enormous thermal mass, I dump a pound or more of steak tips into it and it doesn't skip a beat. But I can't leave anything in it since even turning the stove off doesn't do much and any food left in it will continue to cook.
I have had the lodge for 30+ years. Give it 15 minutes over a medium flame then high for a few minutes. It will sear anything you put in it. Meat and vegies are fabulous. Have my carbon wok I bought in Montreal in 1979 that is also wonderful. Use them both while camping over a gas turkey fryer stand. Throw some dried off whole chicken breasts (Always dry your meat or it will be steamed dinner) in it and they come out crispy skin and moist meat.
If you're wok-cooking, the wok needs to be a variable temperature, cooler up the sides, hot over the flame, and able to modulate quickly as needed. If you need something hot for searing or braising, there's always the Dutch oven. When I wok-cook, I have at least 2 woks working, sometimes 3. I couldn't see the use of having this one, but to each, their own. The best woks I've found are the ones that are made out of old agricultural disks.
Good call on the 'disco' cooking tripod (legged plow disk) mentioned above. Very handy for cooking over an open fire and can be moved after cooking so as to keep food warm while being prepared.
No thanks, I'll stick with the Carbon Steel one I got in China Town decades ago, this is clearing a marketing attempt to reinvent the wheel, just in time for Christmas.
Wouldn't be practical. I've had my wok for almost 40 years. Got it in Hawaii while in the Navy. Though you do want high heat when cooking asian food, and cast iron will get hot, for flash heating veggies and meats, a heavy cast iron wok is not going to be conducive, as you're ability to shake things up will be impeded. I recommend a wok like the one at the link.
ReplyDeletehttps://craftwok.com/collections/craft-woks-united-states/products/14-inch-flat-craft-wok-hand-hammered-carbon-steel-pow-wok-with-wooden-and-steel-helper-handle-flat-bottom-731w316us
I'm with you John, obviously the brain child of someone who never used a wok in the traditional manner.
DeleteI have both. The big Lodge is heavy and honestly doesn't get used as much.
ReplyDeleteBut the heavy cast iron wok does have enormous thermal mass, I dump a pound or more of steak tips into it and it doesn't skip a beat. But I can't leave anything in it since even turning the stove off doesn't do much and any food left in it will continue to cook.
The steak tips tip makes it a definite maybe, then.
DeleteI have had the lodge for 30+ years. Give it 15 minutes over a medium flame then high for a few minutes. It will sear anything you put in it. Meat and vegies are fabulous. Have my carbon wok I bought in Montreal in 1979 that is also wonderful. Use them both while camping over a gas turkey fryer stand. Throw some dried off whole chicken breasts (Always dry your meat or it will be steamed dinner) in it and they come out crispy skin and moist meat.
ReplyDeleteIf you're wok-cooking, the wok needs to be a variable temperature, cooler up the sides, hot over the flame, and able to modulate quickly as needed. If you need something hot for searing or braising, there's always the Dutch oven. When I wok-cook, I have at least 2 woks working, sometimes 3. I couldn't see the use of having this one, but to each, their own. The best woks I've found are the ones that are made out of old agricultural disks.
ReplyDeleteGood call on the 'disco' cooking tripod (legged plow disk) mentioned above. Very handy for cooking over an open fire and can be moved after cooking so as to keep food warm while being prepared.
DeleteIs the bottom flat so it can be used on an Induction range?
ReplyDeleteFrom the link: "Great for induction cooktops "
DeleteI have one that I use outside on the grill side burner.
ReplyDeleteNo thanks, I'll stick with the Carbon Steel one I got in China Town decades ago, this is clearing a marketing attempt to reinvent the wheel, just in time for Christmas.
ReplyDelete