I was going to cook some fried rice for lunch during d&d when I realized my wok is seasoned with peanut oil and one of the players is allergic to peanuts.
So I broke out my barebones all in one cast iron grill and used the wok for the first time.
How did it go? Temperature management would seem to be very difficult in a wok like that vs a traditional carbon steel wok.
It went well. It did take a long time to fully heat the wok, it is very heavy. My biggest concern was the eggs, but they cooked great and slid right out. Next went the onions and garlic, again no problems. It all turned out better than i had hoped. With the wok being so heavy I was unable to lift it with a single hand to fully empty it. I had to lift so my son could get all the rice out.
I cooked two batches, double what I cook for me, my wife, and my son. And me and my 4 d&d players finished it all.
I think if I was doing a stir fry heat management may have been more of an issue.
Thank you for the brief wok through.
You are aware there is a Fe right?
Player cast iron and it was very effective
Wizard: Why is the barbarian carrying a skillet?
Bard: He thinks it’s his spellcasting focus.
Wizard: He has spells?
Bard: Just one. Every time he hits someone with it, he shouts “Cast iron!”
I… No clue, I think I gifted mine? I can’t remember. I was never able to regulate the heat with this thing.
