Average Reviews:
(More customer reviews)My wife and I love this wok and use it every day. The cast iron is easy to take care of and distributes the heat very well. The feature we really like is the true "wok shape." What I mean is the shape is like a bowl within the wok, but the bottom is flat for resting on our electric stove. (And it sits VERY steadily because of the weight!) This really produces good results with all kinds of stir-frying--no sticking and quickly, evenly cooked dishes.
I have to say that before we were using the Joan Chen carbon steel. I got uncomfortable with the way (even after a year) it kept rusting even when oiled, always leaving a thick residue of oxide on paper towels when we wiped the pan. I figured this was going into our food. The new cast iron wok is just like a cast iron skillet: it really doesn't throw off a lot of oxide when cared for properly.
A few tips: scrub like crazy with good stainless steel or brass before using it the first time, then boil some soapy water in it and repeat. This gets rid of the machine oil used for shipping. (Good instructions are included.)
After the first several uses, rubbing the inside down with oil and then heating the wok in the oven at 350 degrees for 20 minutes will ensure a good start to the seasoning process. From then on, keep the wok from rusting while stored by heating it a little before rubbing it down with oil.
NOTE: I'm ordering another one today, May 3, 2008, for a Chinese friend who had lunch with us and fell in love with the wok. I see other customers have had problems with cracks and figuring out how to remove the shipping oil...I will report back when the new one arrives!
OK! I've now received two of these in great shape (5/6/08). No strange machine oil. Fantastic deal!
Click Here to see more reviews about: Mr. Bar-B-Q Cast-Iron Wok
Cast iron wok, the very best in gourmet cooking. This will be cooking at it's finest
Click here for more information about Mr. Bar-B-Q Cast-Iron Wok
No comments:
Post a Comment