I just discovered you and I am so excited!!! I was searching for a birthday gift for my adult son who loves to cook; he also loves cast iron. One thing he has never had but I think he would enjoy is a wok, so I asked Siri if cast iron works are good. Your video (this one about cast iron woks) immediately popped up and I will always love Siri for that!! Now, when I give my son his birthday gift in a couple weeks, I’ll also give him the link to your UA-cam channel because I believe you will become his hero and mentor!
Love your videos! You clearly explain and don't waste time with insignificant fluff. I bought a Lodge 14" cast iron wok last night on a whim. Until I discovered one for sale at Walmart, I didn't even know Lodge made them. Overcome with it's beauty and having come to love my growing collection of cast iron, I just HAD to buy it! Your video reassured me I made the decision I know I'll be enjoying for many years to come! With spring not far off, I'm anticipating using my new Lodge 14" wok outdoors as well. Thank you for your insights and your experiences, as always, and keep those videos coming, please!
Excellent review and video and your experience with Wok cooking adds weight to your assessment. You helped convinced me with your review. Stay health and safe!
I recently purchased a 12" enamel coated cast iron wok and am happy with it overall. The design of the one I purchased addressed some of the shortcomings you mention in the video, weight and time to heat up in particular. This wok is pretty light for cast iron, and just the right size for a 2 person meal. The only shortcoming I see is with the enamel coating if you fry meat using a coating like cornstarch, flour ect, the coatings will tend to stick to the pan and burn. Fry the meat bare and add the sauce at the end no problems with burning! I love your videos by the way :)
I'm having that problem whenever using cornstarch in my marinade no matter the kind of wok I use. Everything looks so easy on youtube. I'll keep diggin'!
Thank you for this excellent video, which has convinced me to buy a cast iron wok. I’m really looking forward to cooking wit it. What make/model is your stainless steel wok spatula?
A downside of cast iron is that it does not heat evenly. This is an issue with cast iron pans, but I'm thinking it isn't as much of an issue with a wok since the actual heating surface of a wok is fairly small. Note that for cast iron pans it's often recommended to put the pan in the oven and heat it (around 30 minutes should do) if you want even heating. This is useful for cooking steaks. America's Test Kitchen has a good video about cast iron heating. I like the non warping properties of cast iron, but also like the fast heating and cooling of carbon steel. That is why I have started using a light weight cast iron wok as it's a good compromise.
Agreed with the uneven heating and the need to use the oven part but 30 mins is overkill. I turn on the broiler, put it under for 8 mins. It gets searing hot. then start cooking I usually use that 8-10 mins to prepare my ingredients, so I don't lose much time. Once I am ready, I put it on the stove and start cooking.
I can't decide between the two that I want: Imusa 14 inch Light Cast Iron or the Lodge 14 inch cast iron. One is heavier than the other, But one has a round bottom while the other doesn't. isn't round bottom better for cooking or glide better?
@@wokwithtak yes my friend we baked a 14lb Turkey, we put it in a preheated oven and preheated lodge cast iron 14” wok on a cast iron trivet at high heat for 30 minutes then covered it with vented tin foil to finish. It was the moistest Turkey we’ve ever had and lots of gravy. Yum ! Tak our dinner tonight was a veggie stirfry with mild Italian sausage broken up and fried in the walk put in tortilla shells warmed up on my cast-iron pan using your techniques it turned out just wonderful thank you so much!
@@tosca... are you high right now? I asked about the recommendations can't you read.. captions says recommendations..that means he will recommend some brands..🙄🙄🙄🙄🙄
I just discovered you and I am so excited!!! I was searching for a birthday gift for my adult son who loves to cook; he also loves cast iron. One thing he has never had but I think he would enjoy is a wok, so I asked Siri if cast iron works are good. Your video (this one about cast iron woks) immediately popped up and I will always love Siri for that!! Now, when I give my son his birthday gift in a couple weeks, I’ll also give him the link to your UA-cam channel because I believe you will become his hero and mentor!
Love your videos! You clearly explain and don't waste time with insignificant fluff.
I bought a Lodge 14" cast iron wok last night on a whim. Until I discovered one for sale at Walmart, I didn't even know Lodge made them. Overcome with it's beauty and having come to love my growing collection of cast iron, I just HAD to buy it! Your video reassured me I made the decision I know I'll be enjoying for many years to come! With spring not far off, I'm anticipating using my new Lodge 14" wok outdoors as well. Thank you for your insights and your experiences, as always, and keep those videos coming, please!
Thanks for showing those cast iron woks with the upturned handles. The interior surface seems rougher compared to Lodge.
Excellent review and video and your experience with Wok cooking adds weight to your assessment. You helped convinced me with your review. Stay health and safe!
I recently purchased a 12" enamel coated cast iron wok and am happy with it overall. The design of the one I purchased addressed some of the shortcomings you mention in the video, weight and time to heat up in particular. This wok is pretty light for cast iron, and just the right size for a 2 person meal. The only shortcoming I see is with the enamel coating if you fry meat using a coating like cornstarch, flour ect, the coatings will tend to stick to the pan and burn. Fry the meat bare and add the sauce at the end no problems with burning! I love your videos by the way :)
I'm having that problem whenever using cornstarch in my marinade no matter the kind of wok I use. Everything looks so easy on youtube. I'll keep diggin'!
Awesome video thanks for sharing. Stay well and safe my friend.
Thank you for this excellent video, which has convinced me to buy a cast iron wok. I’m really looking forward to cooking wit it.
What make/model is your stainless steel wok spatula?
A downside of cast iron is that it does not heat evenly. This is an issue with cast iron pans, but I'm thinking it isn't as much of an issue with a wok since the actual heating surface of a wok is fairly small. Note that for cast iron pans it's often recommended to put the pan in the oven and heat it (around 30 minutes should do) if you want even heating. This is useful for cooking steaks. America's Test Kitchen has a good video about cast iron heating.
I like the non warping properties of cast iron, but also like the fast heating and cooling of carbon steel. That is why I have started using a light weight cast iron wok as it's a good compromise.
Agreed with the uneven heating and the need to use the oven part but 30 mins is overkill. I turn on the broiler, put it under for 8 mins. It gets searing hot. then start cooking
I usually use that 8-10 mins to prepare my ingredients, so I don't lose much time. Once I am ready, I put it on the stove and start cooking.
I got to buy one cast iron wok.
I can't decide between the two that I want: Imusa 14 inch Light Cast Iron or the Lodge 14 inch cast iron. One is heavier than the other, But one has a round bottom while the other doesn't. isn't round bottom better for cooking or glide better?
Hello Tak, any idea if we can use the cast iron pot to boil soup?
Yes you can! I will do some videos on this in the future.
Great for turkeys
Do you mean baking a turkey in the wok?
@@wokwithtak yes my friend we baked a 14lb Turkey, we put it in a preheated oven and preheated lodge cast iron 14” wok on a cast iron trivet at high heat for 30 minutes then covered it with vented tin foil to finish. It was the moistest Turkey we’ve ever had and lots of gravy. Yum ! Tak our dinner tonight was a veggie stirfry with mild Italian sausage broken up and fried in the walk put in tortilla shells warmed up on my cast-iron pan using your techniques it turned out just wonderful thank you so much!
Where is the recommendation?
He spent the entire video talking up cast iron woks. Were you high? Doing something else? I can't understand why it would have passed you by!
@@tosca... are you high right now? I asked about the recommendations can't you read.. captions says recommendations..that means he will recommend some brands..🙄🙄🙄🙄🙄