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Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Flame
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Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Flame
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Model Of Item : L25W3-362
Product Brand : Le Creuset
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Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Flame
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Customer Review :
Fantastic Wok : Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid, Flame
I know this review is going to get trashed, with people howling about what Amazon reviews are 'supposed' to be. But with this review I may very well save some people a big chunk of change, so onward.
See, this product is a good example of the problem with Amazon reviews - anyone who really knows how to use a wok wouldn't even consider this product, much less buy it and post a review. So this product gets very high reviews from happy but misled customers, and much better woks costing 1/5th as much get slightly more mixed reviews from people who know what they're doing but compare one decent wok to another.
Reasons this is a poorly thought out product:
- Heavy weight hinders you when tossing food. Tossing food is not just for show - it's an essential part of the main school of wok-based cookery. It exposes food to extremely high heat in brief bursts but at the same time moderates the heat and keeps food from overcooking or burning. This is crucial for getting that flavor that only comes from proper use of a wok.
- Enamel doesn't season anywhere near as well as bare carbon steel. Seasoning is critical both for the proper flavor and to keep foods from sticking
- The cast iron pan doesn't heat as fast or as hot as carbon steel. High heat is also crucial for majority of wok-based cooking. Slower heat response is also less-than-ideal for a wok.
- I have severe doubts that the enamel coating would stand up to the extremely high heat of a real wok burner, in case you ever get a chance to use one.
- It costs five times as much as much better carbon steel woks
When you buy this pan, you are paying for a very expensive and pretty pan in a wok shape. But it's not a wok. And I can't really think of a good reason to make a pan in a wok shape when it doesn't work well as a wok. It's like genetically engineering a housecat with antlers - sounds cute, but expensive, and it's just going to give you problems.
If you want to spend big money, buy another of Le Creuset's pots. Their dutch ovens are nice. Or put money aside to one day buy a real, high-output wok burner. But if you want to buy a wok, go carbon steel. Read up on it, learn to take care of it -- it's all part of the deal. There is no substitute, and this pan isn't even close.
