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Title: Cast Iron is NOT for Woking!
Review: Let me start out by saying that I am a BIG fan of cast iron - I have several sized skillets, and a dutch oven. I will ONLY cook pancakes in a cast iron skillet - nothing else comes close! And cast iron is an absolute necessity for blackened anything (fish, chicken, etc.)I've also been cooking with woks for years.BUT............ Cast iron is NOT for a Wok. The idea behind a wok is to cook foods very fast at very high temperature, then to stop cooking. Cast iron takes too long to heat up, and then retains the heat - which continues to cook the food after you're done stir-frying. Instead of crispy veggies, you get mush.I would replace everything else in my kitchen with cast iron, but not the wok.
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