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Wok science - part II

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Wok science - part II

oc climber | Apr 10, 2006 05:41 PM

In my search for the perfect wok for home use I purchased a few models. I was really set on carbon steel for its ability to heat up and cool down quickly. So I went out and picked one up. Nice wok, heavy steel and spun on a chuck, not punched. Good quality and it should have suited my needs.

However, I realized one thing that I'd not thought about before the purchase: BTU's.

It seems that the reason my local Asian grocery only carries cast iron woks is that the BTU's on a typical home range isn't enough to keep a carbon steel wok hot when items are being added to the pan. The temp swing when adding a cold liquid, cut up meat or even noodles is drastic and recovery to a previously high temp takes time, which is frustrating.

So I went out and picked up a cast iron wok at the recommendation of a chef friend. I am able to heat it up to just this side of scortch and it gladly holds heat when I add items to the pan. While it tends to be a bit more unruly, weight wise, it really does a great job of doing what a wok is for, flash frying.

I've learned my lesson, for a home stovetop use, the cast iron wok is far superior.

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