Question from Laure
Have you had any experience with Hoh’s light-weight, truly round-bottomed cast iron wok that is supposed to sit ok on most gas stoves even without a ring? Or with the flavors of foods in woks make of different materials?
I’m wondering if this wok would be a good addition to my kitchen, because I miss my stir fries (I made almost everything in a steel wok on a ring on a gas stove in college) but have been less than satisfied with the flat bottomed steel ones I’ve used since then on non-gas stoves. Now I have a gas stove but a ring won’t sit on the square slots properly.
If I want to get back to round-bottomed wok cooking, my choices are:
Try her cast iron wok on my gas stove, OR
Get a propane stove that accepts a round-bottomed wok (she sells one) and use it with the round-bottomed wok of my choice, whether carbon steel or cast iron.
Hoh’s website says that food in cast iron tastes better, and that round bottomed woks that are nice and wide make it easier to control temps on different foods within the same pot and that less oil is needed in a round bottomed wok.
Input? Opinions?
Debra’s Answer
I personally have no experience with this particular wok. I have no objection in general to using cast iron.
Hi Laure and Debra, I only found this just now.
1) ask your gas stove manufacturer for wok attachment OR
2) get my portable BUTANE (not propane) gas stove which fits the wok perfectly and gives you lots of alternatives where you can cook, outdoors or anywhere
3) cast iron is def superior to carbon steel, all the things I mention on my website. Flavor, texture, color!
Hope this helps. Feel free to ask questions directly. I am here to help you succeed in wok cooking and it looks like you enjoy it. Eleanor eleanorhoh.com