Swine Spectator
is Blowin Smoke!
A few weeks ago there was a Wok Throwdown. Someone (I don't recall who) brought up discadas again. I have seen them before and coveted them as a new cooking apparatus. However, there are a few things that held me back. First, I have several propane burners; including an awesome one from Tejas Smokers that came with a wok ring:
Well discadas run 22-24". My burner is 14".
I had e-mailed a few discada makers to see if I could get an 18" one. All replied "no", so I started looking at woks...
I have not had good luck with woks or stir-frying. I threw away the cheap thin one that I got at a Chinese grocery. However, thanks to the power of Google, I found the Wok Shop in San Francisco. They sell a cast iron wok that is shallow and only 17". This looked like what I wanted. As a bonus, they only asked $19 for it (Compared to $60-$90 for discadas). I decided to give it a shot.
It arrived yesterday and I couldn't be happier with my purchase:
It is the thinnest cast iron I have ever seen. Maybe 1/8" thick. I cleaned it and started seasoning it.
A little flaxseed oils should do the trick.
Per the Wok Shop's instructions, I sweetened the wok with onions.
Overall, I love how it cooks. I will most likely use it for Mexican-South Western cooking. I am not that versed in Asian cuisine, but who knows?
Well discadas run 22-24". My burner is 14".
I had e-mailed a few discada makers to see if I could get an 18" one. All replied "no", so I started looking at woks...
I have not had good luck with woks or stir-frying. I threw away the cheap thin one that I got at a Chinese grocery. However, thanks to the power of Google, I found the Wok Shop in San Francisco. They sell a cast iron wok that is shallow and only 17". This looked like what I wanted. As a bonus, they only asked $19 for it (Compared to $60-$90 for discadas). I decided to give it a shot.
It arrived yesterday and I couldn't be happier with my purchase:
It is the thinnest cast iron I have ever seen. Maybe 1/8" thick. I cleaned it and started seasoning it.
A little flaxseed oils should do the trick.
Per the Wok Shop's instructions, I sweetened the wok with onions.
Overall, I love how it cooks. I will most likely use it for Mexican-South Western cooking. I am not that versed in Asian cuisine, but who knows?