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A Journey Into Cast Iron Cookware
Last weekend, I finally stepped up and bought a Lodge Pro-Logic Cast Iron Wok.
After all these years of cooking with inferior pots and pans, I recently stepped up to two types of cookware:
- 1. Stainless Steel Pots and Pans
- 2. Cast Iron Skillets and Woks
We’ll write more about our experiences with Stainless Steel Cookware later, but for now let’s focus on the benefits of Cast Iron.
Reasons for Cooking with Cast Iron Cookware
- 1. You can cook with less oil.
- 2. Contains no harmful chemicals that non-stick pans have.
- 3. Naturally fortifies your food with iron.
- 4. Works on a stove top as well as in the oven.
- 5. Cast Iron is less expensive than say, Stainless Steel.
- 6. It takes a slower time to heat, but maintains temperature more consistently than other cookware.
- 7. Although Cast Iron tends to be quite heavy, it is more stable on the stove top and will last a lifetime.
- 8. It’s easy to clean. You just have to make sure you dry it right away after cleaning. They do rust!
- 9. When heated properly, it rivals the best non-stick cookware.
- 10. Cast Iron wears well and can not scratch.
Arguably The Best Wok
Some quick notes about this wok:
- 1. It’s quite heavy. I mean, this thing is like a bowling ball! But I guess your arms are bound to get stronger.
- 2. It DOES take a longer time to heat up, but I never have to turn the stove to high. I usually stay around Medium Heat.
- 3. Once this wok is heated up, it REALLY stays at that consistent temperature.
- 4. And yes, it’s stable, so it doesn’t slide around on the stove top.
- 5. I first tried cooked scrambled eggs and the first time the eggs stuck to the pan. When I tried to make another batch, I kept the heat around Medium-Low. The eggs didn’t stick too much, and it was much easier to clean. I didn’t use soap and just used a mildly abrasive pad to clean the Cast Iron Wok. I soaked it in water for about 15 minutes then cleaned it. You shouldn’t leave it wet overnight. This thing will rust!
- 6. Lots of sources on the Web will tell you to clean Cast Iron well and dry it immediately afterward. In addition, I took a little bit of cooking oil and placed it in the wok. I heated the wok once again on Low, and after a few minutes I wiped the entire surface with a towel, distributing the cooking oil evenly throughout the surface.
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