Best twenty bucks I’ve spent in a long time ($28 with shipping)!
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Well, maybe I’ll suggest it to one of the elves I know.
I could see the benefit of the cast iron in a static wok situation. I’ve not noticed a huge problem though with food cooling down the wok… it seems like most of the foods I’m likely to fry aren’t that massive.
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I have a small fry daddy for the 2-3 times annually that I deep fry.
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I love my Lodge cast iron wok. It’s been good for a lot of different types of food. If I didn’t have an absurd redundancy of pots and pans I’d probably get the smaller one too.
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