Chicken Stir Fry in Mom's Cast Iron Wok
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- Опубліковано 18 чер 2020
- I inherited this 12 inch cast iron Wok from my Mom, and last night I used it to make her favorite food -- namely, chicken. :) And I discovered this smaller wok actually didn't cook the chicken as fast and easy as my bigger Lodge 14 inch wok. After years of cooking in a bigger cast iron wok, I was surprised at the difference between this wok and the Lodge 14 inch cast iron wok. Mom did use this wok for making a lot of stir fries, and there's nothing wrong with using this wok, but I'll probably be passing it along to someone who can use it a lot better than I can. We still had a great stir fry, it just took a lot longer to make than I expected. For more information about this stir fry, you can visit my Web site, Cast Iron Chaos, at: www.modemac.com/wiki/Oriental_...
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Thanks for sharing some of your mothers legacy with us. Cast iron rules!
I roast chicken thighs in the oven before hand, even the night before, and save them for a stir fry the next day. You know that the chicken will be fully cooked and it can significantly reduce the cooking time for the dish
Great tutorial, one of the best I’ve seen on UA-cam….. great teacher 🧑🏫 thank you for uploading and sharing your great knowledge…. Greetings from Ireland
I am hungry and I have cast iron envy. I can completely understand what it's like to have a wok smaller than what is needed.
I use my 9 inch Lodge wok and enjoy it for very small amounts of food for one person. But I would use a bigger wok more often.
This stir fry dish looks sooo delicious.
I gave up on trying to use regular stoves for stir fry, I got a Iwatani 15,000 BTU butane burner, it puts out enough heat to sear quickly., no more ‘ Wok soup’ if I put too much ingredients in at one time. I have a big Lodge wok, but I prefer a super light 16” cast iron wok from ‘the Wok Shop’, a San Francisco store that sells online. The wok cost less than $25, and is so thin it only weighs about a pound. It is thin enough you can flex it. I can’t recommend them enough, I’ve bought 3 of them for gifts. You have to scrub off a protective coating and season it your self., They season beautifully. I use my Lodge wok for deep frying, where it’s thermal mass is an advantage, but it’s high mass makes it impractical to control temperature for stir frying.
Looks good 👍. Next time try setting the chicken out for a few. It was probably too cold from the fridge to cook fast.
Please keep showing the preparation of wok dishes! Little vexes me more than using a wok well. That is such a nice, tasty looking dish.
I know you prefer the larger Lodge wok. I only have a carbon steel wok, and the temperature retention and heat-up time is handled differently.
Add to the "marinade" shaoxing wine (rice wine), soy sauce, oil, and white and/or black pepper. Those chicken pieces would not have stuck all over the pan or each other if you at least used the oil in the marinade.🤔
wow so sweet. thanks!
Larger than life iron is the method. :-) Looked glorious, nevertheless. Never stop learning when watching your videos, E.
Yum!!
Do you ever use wooden utensils in your cast iron to protect the seasoning?
Excellent video. New subscriber here that has spent the last couple hours binge-watching your videos. I wonder if your experience would've been different with the Lodge 12 inch stir fry wok? (I'm trying to determine whether to buy the Lodge 12 inch or 14 inch wok). Looking forward to catching up on your previously posted videos!
Wok the Walk
Hi. Great video n recipes, thanks !! Do you think.using a portable gas stove would have gotten the wok hotter? How long did you leave it in the oven? Just some thoughts. Peace to you and yours
A portable gas stove would be a great idea, but unfortunately not for indoor cooking.
Yeah, use the one that has those screw in canisters n use on top of your stove with fan running n your golden ! Peace to you and yours
How are you sir, thank you for the video. I love cooking with my iron skillet but how can I prevent it from rusting?
Oil it after use and heat it.
@@Nightingale1887 okay thank you so much I will definitely do that and I appreciate the quick response.
Is it a 12'' wok?
Would the long handle on the wok absorb the heat from the wok??
It's a single piece of cast iron, and the long handle would still become hot; though it would take a while before this happened.
well they say bigger is better. LOL looks good.
Sir, I am planning to buy a lodge cast iron wok.. I have been fence sitting on 14inch and 12inch chef collection wok..I really liked chef collection wok 12inches.. which one would you suggest to buy based on ease of use,ease of stirring and quantity..I usually make 1.5 to 2cups of rice(for fried rice) in a 250 ml cup.. is there much difference between both in terms of capacity?
A 12 inch wok should work fine for what you want to use it for. I bought the 14 inch wok nearly ten years ago, and I’m used to using a larger wok, even to where I would personally get a 14 inch wok.
@@castironchaos thank you sir..hope to see your cooking videos in your 24 inch wok..liked all your videos..
I apologize for the typo. I have a 14 inch wok, not a 24 inch one.
Hm should have taken 10-15 minuttes tops from start to finnish. Why not use carbon steel wok or my favorite the de buyer countrypan 28cm
Because my stove sucks. :P It's an electric stovetop range, and not even an especially good one. I'm determined that the next apartment I move into -- soon -- will have a gas stove.
@@castironchaos i dont have gas myself i so want a gas stove myself. We have a glass top Electric one
@@castironchaos Gas is such a blessing. Have it at my wifes apartement, and it is a bliss. But I'm reluctant to blast it on full whack at once, while the iron is cold. Gradually climbing the ladder until smoking hot is the way for me. Would be heartbroken if one of grandmas pans cracked. Better take 10 minutes to get the temperature.
@@castironchaos Would be very interested to know if you've had a chance to try a portable induction cooker with cast iron, especially the woks. As long as the surface contact is good and steady it should in theory be excellent even with the small woks, which have a relatively small round flat stove contact surface?