I just realized that it is not that difficult to season a cast iron pan.
So should I buy a cast iron wok?
Yes?
- Curved cooking base: Heat is concentrated at the curved base. (Curved on the inside and flat on the bottom)
- Wok hei: Cast iron retains heat well so I might be able to ‘wok hei’ my food.
- Traditional: It is one of the oldest cookware used for cooking.
- Heirloom: It can be passed down from generations to generations and would have great seasoning…
- Induction: It is induction friendly. Slightly limited with choices of cookware when cooking with induction.
No?
- Heavy: It is about 5.4kg. Imagine flipping the wok to and fro when seasoning it after heating it in the oven.
- Cook everything?: Malaysians use their wok for everything. Steam fish, cooking sweet and sour meat, curry meat
- Deep fry: I don’t deep fry often. Even my stir fries contain minimal oil.
- Cleaning: I don’t have a boiler for hot running water. Does it mean that I need to boil water separately to clean it?
- Storage: The only storage area is below my kitchen sink at the corner. The humidity goes up to 85% at times.
Maybe I could consider a enameled dutch oven for casseroles…