Lodge wok found at tag sale!

Retired andLoveIt wrote:
I owned a Lodge cast iron wok several years ago. I didn't have much luck with it. Though it was seasoned every time I used it the seasoning was destroyed by the sauce. .

Wow, a sauce that will destroy a cast iron skillet!! We gotta have that recipe. In the mean time I'll stock up on COLD beer and Tums. :B. Sorry 'bout that..

I re seasoned my pan yesterday- wow- looks beautiful.
Cast iron always reminds me of the years my boys (both Eagle Scouts) spent in Scouts, brings back great memories. The boys in our troop ate really well. Prime rib, trash can turkey, ham cooked in a pit, not to mention all versions of dump cakes, DO pizza, mountain man breakfast, etc.
Daughter, (Girl Scout Gold Award) had a different experience. No campfire/DO cooking. Never really roughed it except for her time in Boy Scouts co-Ed Venturing program when she went to Philmont and did a week long 75 mile hike in the mountains of New Mexico and REALLY roughed it.

Go Dogs wrote:
That Tuscan grill sounds really good. I'm going to try it. Thanks!

Drizzle the grilled romaine with a bit of white balsamic after you take it off the grill. It really only needs 3 or 4 min to remain crunchy on the inside, with grill marks on the cut side. Don't core it,the core holds it together.

That Tuscan grill sounds really good. I'm going to try it. Thanks!

SWMO wrote:
Leo the one I have is definitely tapered. It's from the Wok Shop in San Fran. and while it seems thin, read fragile, I haven't had any problems with it. Even without the thinning I would think the side would maintain a reasonable decline in temperature and control. I am prejudiced when it comes to CI however.
In line with the topic, I think woks are a great addition to RV cooking. I'm about as far from Asian as you can get, Scotch/Irish, isn't everybody, but in the realm of healthy eating they , the Asians, eat healthy whether they know it or not. buy whats good from a farmers market or being from the garden, throw it in a wok, soften, spice and flavor, and enjoy, it's too easy.

Agree! I stir fry a lot, and really love it. It's all in the prep work and order of cooking. I make whatever sauce will go on the stir fry, then uniformly chop the veggies but keep them separated, and prepare the meat. First I cook the meat, then push to the side or hold in the oven, then start stir frying the veggies starting with the hardest first (like carrots) working down the line to the softest thing last. Then the meat goes back in, and then the sauce. Meanwhile, rice has finished cooking if we are having it. Once the cooking starts, it takes no more than 10-15 min til dinner is ready. I love it!
I make a lot of sesame chicken, and lately Thai chili chicken and veg stir fry.
BTW, it doesn't have to be just Asian. Another favorite is mixed Tuscan grill. Italian sausage links roughly cut in 2" chunks (I like Whole Foods turkey Italian sausage, both hot and mild), onions, bell peppers, diced or sliced portobellos, garlic, herbs, quartered small potatoes, and Evoo. I like it served over halved romaine, drizzled with Evoo, and grilled cut side down for a few minutes.
And then of course, there's fajitas.

Leo the one I have is definitely tapered. It's from the Wok Shop in San Fran. and while it seems thin, read fragile, I haven't had any problems with it. Even without the thinning I would think the side would maintain a reasonable decline in temperature and control. I am prejudiced when it comes to CI however.
In line with the topic, I think woks are a great addition to RV cooking. I'm about as far from Asian as you can get, Scotch/Irish, isn't everybody, but in the realm of healthy eating they , the Asians, eat healthy whether they know it or not. buy whats good from a farmers market or being from the garden, throw it in a wok, soften, spice and flavor, and enjoy, it's too easy.

SWMO wrote:
I have a cast iron wok and it's great. It holds seasoning better than my carbon steel one. Mine isn't a Lodge and its one piece of Lodge I don't have so I can't comment on theirs.
I take exception to the cast iron being harder to handle, mine is foreign, probably Chinese, and not all that heavy. Like all CI it can be heated hot hot and it will hold it up the sides like a good wok should.
I'm no expert but everything I read is to use the sides to change the heat, not the source. Thy say the reason for the thinning sides is that they dissipate some heat and are cooler. The sides should also be a Little rough so that food will stay on them.

Thanks for the info.
This piece is so heavy I can't pick it up with one hand.
It's in the oven cooling now after a washing and seasoning, but it appears to me that the sides are not thinner than the metal closer to the base.
Next shopping trip I'm going to get some beef or buffalo to make steak fajitas.
In the meantime, maybe I'll try a chicken stir fry, I've got some thighs in the freezer.

I have a cast iron wok and it's great. It holds seasoning better than my carbon steel one. Mine isn't a Lodge and its one piece of Lodge I don't have so I can't comment on theirs.
I take exception to the cast iron being harder to handle, mine is foreign, probably Chinese, and not all that heavy. Like all CI it can be heated hot hot and it will hold it up the sides like a good wok should.
I'm no expert but everything I read is to use the sides to change the heat, not the source. Thy say the reason for the thinning sides is that they dissipate some heat and are cooler. The sides should also be a Little rough so that food will stay on them.

Super_Dave wrote:
Does it look kind of like this?

No it's not flat on the bottom.

Leo Benson wrote:
Ok I found one on thefind.com for $78

Here's a pic of it on this blog site, apparently it's discontinued.
http://ramblingsoncastiron.blogspot.com/2010/10/lodge-stir-fry-skillet-discontinued.html

Clicky

"One of the blog posts I read about cast iron woks is that they retain heat better and get the stir fried items cooked more properly than other lighter weight woks (like my electric wok). The down side is they're so heavy that you can't grab them by the handle and shake the pan, you have to rely totally on tools.
I was thinking more of fajitas than Chinese when I saw it, and since the Stok grill has come out with a cast iron wok to fit in their insert system, I thought I might try it. But then I found this, and $3 is no loss if I don't Ike it. And it will fit into the Stok insert opening.
I just haven't found any reference to this style Lodge so I'm wondering if its an older version, and what they retail for."


Hey if it fits the Stok grill-fantastic! I think you are right about needing implements to move the food, rather than moving the wok-at least as far as cast iron goes. I would imagine you could get the cast iron hotter than steel. Let us know if you use it!