On 4/24/2016 9:11 AM, notbob wrote:
> On 2016-04-24, jmcquown > wrote:
>
>> Didn't a long-ago rfc'r buy a cast iron wok? I seem to recall it was
>> Damsel but I'm not sure.
>
> No idea.
>
> I've got a 14" carbon steel wok w/ flat bottom. Bought it at the
> semi-notorious Wok Shop in China Town in SF, back when Breath of a Wok
> was all the rage. It has a wooden skillet-style handle on one side
> and kettle-style wood-covered loop handle on the other. I cook on a
> turkey-fryer burner using propane.
>
> The wooden cover on the helper handle will prolly burn off,
> eventually. No loss. In fact, I wouldn't mind if the entire helper
> handle was gone, which I secretly encourage.
>
> I've never used a cast iron wok. I'm sure most Chinese swear by a
> carbon steel wok. The book does. I suspect the "cast-iron wok" is an
> attempt to marry two cookware technologies. Since cast iron holds
> heat and cast iron is an American tradition, might not a cast iron wok
> hold what little heat a kitchen stovetop generate. Damned if I know.
> I'm jes spitballing, here.
>
> The book, Breath of a Wok, is a few real facts and a whole lotta
> Chinese "ooh-ahh'ing". That a wok even has a "breath" is pretty much
> what this book is all about. Anthropomorphised skillet!
>
> I also have a WW wok. Basically, a cheapo WW non-stick skillet shaped
> like a flat-bottomed wok. This is the only thing I would recommend
> cooking with ona kitchen stovetop. A carbon steel wok needs, at the
> very least, a high-output burner. A cheapo propane turkey fryer
> burner will do. I got mine at Lowe's, on Summer close-out, fer $20!
>
> nb
>

Heckuva a buy, and good for warm weather, but do you cook outside a lot?