This has got to be one of the craziest ideas I have seen in a while. Cast
iron pots and pans are great for dishes in which you want to keep the
temperature constant for a long time, either because you are adding cold
food to deep fry in hot oil or keeping a stew/braise going evenly over a low
flame.

But woks are light and thin, so that you can adjust the heat from hot hot
hot stir frying to a simmer. And, you can move cooked pieces from the
bottom center to the side so that they don't overcook while the rest
finishes. On cast iron, teh temp would be the same throughout.

And, of course, even Iron Chef Chen would have trouble flipping food in a
cast iron work.

By all means get a cast iron skillet and griddle and Dutch oven. But go to
Chinatown and get a cheap, spun steel wok in a grocery store. Or maybe a
thin, flat bottom wok for an electric stove (or even a gas range with not
great burners).

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Julie" > wrote in message
...
> Does anyone have a le creuset wok? If so, does it work well, and are
> they worth the money? My range is electric and I've found that regular
> woks don't work very well on it.