Hello all: I like making stir frys and would like to pick your brain on which enameled cast iron wok/deep saute pan to buy.
I now use a Ballarini non-stick (made in Italy) wok, but worry about its long term health effects. I tried carbon steel but its upkeep is demanding. So, I am looking into enameled cast iron.
Both Le Creuset and Staub make woks, but they seem to be too shallow. I like sauteing greens, Asian style and therefore think that I need a deeper pan.
Standard dutch ovens have vertical walls and thus are not suitable. I have a Staub (now discontinued) 12 in pan that is only 3 in tall. I also have a Le Creuset 3qt saucier, which is great for stir frying small amounts of food (about 2 portions).
Due to the lockdown, I currently work from home and want to cook several portions in one setting and eat leftovers for lunch (no midday cooking).
Does this large dutch oven from QVC look like a good fit for me? It looks like the walls are slightly sloped at an angle. This is too heavy for tossing, but I don’t toss anyway.
Just found another product, but the 2.9qt capacity seems too small.
Thanks very much.