Hi I have a Chinese cast iron wok with 2 loop handles. It's the thin type, made in the old fashion way cast in sand, in Foshan China, I got it at the wok shop.
The only problem that sometimes occurs is the seasoning turns dull after cooking. And when I cook saucy dishes, or use the wok to steam, it is especially worse. There is some char powder if I wipe on it. I never use soap or do serious scrubbing.
Yesterday my recipe involved light colored sauce and I can see it turn a bit grey and taste slightly bitter. I do use it on a 65k BTU outdoor burner so maybe sometimes the seasoning is burned off I find that I have to wipe some oil or lard and let it smoke, effectively re-season it to get the shiny look again. But the seasoning is always blotchy near the center of the wok. I also have lodge pans and have a much better experience with seasoning on them.
I am very familiar with Chinese cooking but do not have alot of experience with different makes and material of woks. I am thinking to get an extra stainless wok for saucy dishes and steaming, I know they stick more but I can manage fairly well.
But I think maybe this particular style of wok isn't optimal and I should try hand hammered iron or carbon steel wok. My wok now just doesn't seem to have a good "grab" of the seasoning. Don't get me wrong, I made good dishes on this wok but I feel there is a better wok out there.
The woks used in Chinese restaurant is large. maybe 22" and therefore I think it is not cast iron, but carbon steel.
Updated 2 months ago | 3
Updated 4 months ago | 6
Updated 2 months ago | 20
Updated 1 month ago | 2
Updated 10 days ago | 8