Cast Iron Woks

Wok recommendation? Cast iron and seasoning?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 14

Wok recommendation? Cast iron and seasoning?

cheyennew | Jan 5, 2011 09:12 AM

I have a question about cast iron and seasoning. In the past we have used one main wok-like pan to do everything--eggs, stir fry, risotto, browning meat, etc. It was one of those Joyce Chen non-stick type things (not a teflon though, some other non-stick surface) and it was great for a few months but then started getting crusty on the bottom. We've switched the egg cooking to a stainless/copper pan and that's good but now I need to replace the wok.

I am leaning toward the cast iron woks but am somewhat afraid of keeping the seasoning and maintenance. I have a big ol' cast iron skillet that we use for bacon or steak but I managed to ruin it more or less*. I do a lot of stir fry stuff and saucy things (tikka masala, etc.) with more acidic ingredients and I am wondering if a cast iron wok is just not the right thing for this? I want to just buy ONE nice pan and I want it to be large and I'm used to the wok shape. Any recommendations? Can a cast iron/seasoned wok be used to cook acidic things (like tomato sauce)? Any other non-stick sort of things that would work but also handle high heat browning without charring off the non-stick?

*Yes I know everyone says you can't ruin a cast iron pan but I put it on a high electric burner to dry after washing and then got distracted by the baby. I remembered when black smoke began filtering out of the kitchen. It was glowing red on the bottom and now it's rounded and wobbly--kind of just rolls around on the burner. I re-seasoned it and we still use it for all meaty things but.. well. I'm lame.

Want to stay up to date with this post?

Recommended From Chowhound