here

http://www.amazon.com/Mr-Bar-B-Q-061...=cast+iron+wok
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I'm a huge fan of cast iron... I think everyone here knows that. But I don't see the draw in this case. Carbon steel is the way to go, IMHO.
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"Well you can tell by the way I use my Wok, I'm a Chinese Cook, No Time to Talk...."

I made chili in my iron skillet last night. Excellent results. Good stuff on a cold night too.
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Anyone made the plunge into ceramic? We are thinking of the zwilling line.

http://youtu.be/m77mz_uxWw4
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http://www.walmart.com/ip/Mr.-Bar-B-...n-Wok/17164809



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WOW, this was VERY Q!!!!!


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A local store is having a big clearance sale on Lodge cast iron, so I'll be grabbing a piece or two. I'm just debating whether to leave the Lodge seasoning on or to start from scratch.
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Start from scratch you never know who touched the fucking thing
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America's Test Kitchen is working on a cast iron cookbook.


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Instead of reading through all of this, here's my deal. Have a cast iron skillet in which everything is sticking to.

How do I go about re-seasoning this and make it easy!?
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It's got Martha, it's got Crisco, what could go wrong?


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Throw it out and eat out.
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Sounds like solid marital advice...
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Thanks. I'll give that a try.

Martha's kind of hot in a different kind of way.
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