Lodge wok found at tag sale!
I found a Lodge wok at a tag sale for $3. It's not the kind with two little handle loops- it has one handle loop and a long frying pan handle on the other side. Great condition, just needs a quick wa...
Forum Discussion
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.
