With the goal of taking on new challenges in cooking, I just purchased the 12" Staub cast iron "perfect pan." It comes with a mini rack, stir fry tools, and a glass lid. At 14", they call essentially the same pan a "wok."
Question #1: how well does it function as a wok? how does it compare to non cast iron woks?
Question #2: How well does it work with an induction energy source?
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