Discussion in 'Geek Food' started by Kommandant33, Dec 24, 2018.
That's not cast iron, it's carbon steel
After seeing this thread I was at ikea and noticed that they sell a cast iron wok. So i got one.
It's not like any other cast iron cook ware I've ever seen before. If it didn't have the packaging I'd have a hard time believing that it really is cast iron.
The reviews are pretty funny, sounds like most people wash it with detergent and then get upset that it rusts.
It's not that thick / heavy. And since it's cast iron, it should work great with my induction cook-top. I haven't tested it yet.
I've used that exact wok for the last 5 years. Only infrequent use, but did spend some time seasoning it (several times) before first use.
It was....OK. I much prefer a wok with a long handle, rather than the two small handles either side. Long handle makes it much easier to toss and mix at the same time.
Thinking of getting these for general cooking, are they just spun steel?
Just steel, yes, but I think stamped rather than spun.
Thoughts on this?
Looks alright, although I do find myself wondering if their thinned cast iron is actually much better than wrought carbon steel.
No weight = no heat retention = meh
Just use a normal steel frying pan for searing?
Great way to extract money from reddit pseudo-intellects though
I've been using cast iron with detergent for years and have no problem with rust. A good layer of seasoning is hard to strip, and this "no detergent" myth comes from the days when dish soap contained unreacted lye.
I started out with cast iron many years ago. Love them, always will. Most modern cast iron benefits from being sanded smooth. It's rougher/ more textured than the old fashioned stuff your grandma had.
I moved on to carbon steel. De buyer is good value in Oz. Can't see myself ever going back. It's born much slicker. And it's heating properties are better imo. Easier to clean. A quick deglaze with water and a wooden spatula, heat to dry, oil and you're done. I enjoy it even more than my cast stuff.
Still use my cast iron for certain things. But 9 times out of 10 it's stainless or carbon steel now. My non stick stuff never gets used any more.
I need to get some carbon steel pans. I used them back in my hospo days, and they're great for when you need a little bit more control over the heat. Cast iron has so much thermal mass, it's not ideal for things like fish where you need a bit of finesse.
That said, I'd much rather cast for steaks/searing, stewing and of course cooking over an open fire.