here

http://www.amazon.com/Mr-Bar-B-Q-061...=cast+iron+wok

I'm a huge fan of cast iron... I think everyone here knows that. But I don't see the draw in this case. Carbon steel is the way to go, IMHO.

"Well you can tell by the way I use my Wok, I'm a Chinese Cook, No Time to Talk...."

I made chili in my iron skillet last night. Excellent results. Good stuff on a cold night too.

Anyone made the plunge into ceramic? We are thinking of the zwilling line.

http://youtu.be/m77mz_uxWw4

http://www.walmart.com/ip/Mr.-Bar-B-...n-Wok/17164809


http://i5.walmartimages.com/dfw/dce0...fb66206.v1.jpg

WOW, this was VERY Q!!!!!

A local store is having a big clearance sale on Lodge cast iron, so I'll be grabbing a piece or two. I'm just debating whether to leave the Lodge seasoning on or to start from scratch.

Start from scratch you never know who touched the ****ing thing

America's Test Kitchen is working on a cast iron cookbook.

http://i226.photobucket.com/albums/d...ps1bac024a.gif

Instead of reading through all of this, here's my deal. Have a cast iron skillet in which everything is sticking to.

How do I go about re-seasoning this and make it easy!?

It's got Martha, it's got Crisco, what could go wrong?

<iframe width="420" height="315" src="https://www.youtube.com/embed/46nRKacPWPs" frameborder="0" allowfullscreen></iframe>

Throw it out and eat out.

Sounds like solid marital advice...

Thanks. I'll give that a try.

Martha's kind of hot in a different kind of way.