So, being new to CI, Is it ok to use metal utensils? like, when I make Mole, I stand there whisking for about 10 minutes... dumb questions but.... duh, so am I.
If you use it regularly you will develop Popeye forearms!Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
Thanks for the info, Dan. This thread has prompted me to break out the #8 and do some chicken-n-dumplings! Stay tuned~
JayT said:Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
Carbon Steel is better and with the handle you can maneuver it on the stove top. There is a huge weight difference in a CI wok vs a C.S. wok. I have 2 carbon steel woks from the 70's that have become non stick from seasoning over the years just like CI does.JayT said:Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
Nice CI !!!!!Katrina said:Actually you should use only metal or wood in CI.
This is the one I use and it is worth it's weight in gold!!!
http://www.amazon.co...ref=pd_sim_k_17
A few of my babies!
#9 Griswold Dutch Oven
From the 1860's !
Here she is frying eggs! (click the picture below)
before and after of my 1915 Wagnerware almost a foot across.
Our sparsly updated food blog starring cast iron and lard
http://fffpratt.blog...cken-or-in.html