Buy Bodum Chambord Enameled Cast Iron Wok With Glass Lid

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I purchased a cookbook the Steamy Kitchen Cookbook by Jaden Hair. In this book she reviews the various types of woks and how to select the correct design for your stove. She highly recommended a cast iron wok and when I was looking through Amazon's options this wok stood out because it is not only functional, but the enameled outside, makes it a stunning piece of cookware. I've never cooked with cast iron and found that this wok is perfect for the Asian cooking I am learning. Heat distribution is even. The lid actually works for steaming and there is a rack that can be used to keep the food warm, while cooking other items. The wok is very heavy just be aware of that fact and you will love your new wok.

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I cook Chinese food everyday so wok is my most important cookware. Had purchase many nonstick wok through the year but always end up buying different wok the next time because the nonstick surface either peel or scratch later. I decided to give this one a try. I just love it! It is very heavy so it's kind of hard to wash but it balance good when I stir fry, I don't need to hold the handle as I cook or pour the food in the plate, and it works very good for stir fry. I'm not good with word in English, but I can say this is the BEST wok I've ever own.

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I've had this (or maybe an earlier version) for around 10 years(?), and it's fantastic. It's solid, very heavy (doesn't move even with vigorous use on a smoothtop), cleans up well (avoid soap!), even looks nice. The mass of cast iron is a big win when stir-frying; the temp won't drop as much when new food is added. The flat bottom works great with electric ranges/smoothtops, and also with induction.

Honest reviews on Bodum Chambord Enameled Cast Iron Wok With Glass Lid

For those of us who are fans of Chinese food, we know that most dishes are done in a wok. Steaming, searing, stir frying, deep frying, braising, and even soups are made in the wok. The wok itself, is simple enough. Either carbon steel or cast iron. But as Danny Kaye found out, any reputable Chinese restaurant has a special kitchen built around the wok; and that wok, and it's own special kitchen, comes from Robert Yick in San Francisco. These woks are up to 30" in diameter and the burners can fire up to 150,000 BTU.

The secret to wok cooking is high temperature. The problem with most homes is that most gas ranges go up to maybe 20,000 BTU, with some high end ranges going a little bit higher. Electric ranges putting out 1500 watts really aren't that great either. Higher price point home ranges such as Viking, Wolf, Kenmore Pro, and KitchenAid all offer ranges with higher BTU gas burners that could work very well if you want to spend that kind of money. The Wok Shop in San Francisco sells a Hurricane Portable Stove which can be hooked up to propane tanks or natural gas, and puts out 35,000 BTU.

What has worked for me is to pair a cast iron wok with an induction cooktop. My basic set-up is a camping type cast iron wok with a round bowl on the inside and a flat bottom. Lodge Pro Logic 14" Cast Iron Wok, Black, Bayou Classic 7437 12-1/2-Inch Cast Iron Wok, Mr. Bar-B-Q Cast-Iron Wok, and Stansport Cast Iron Wok or Stir Fry Skillet will all work fine. I have the Stansport model. You can even try the Joyce Chen 23-0001, 14 inch Lightweight Cast Iron Wok. Mine is paired with a Max Burton 6000 1800-Watt Portable Induction Cooktop, Black, but any of induction cooktop will do.

The secret here is that the cast iron gets very hot, very fast with induction. The only thing that is better is to use a cast iron wok over an open flame; like on a campfire when you're actually camping, a UniFlame WAD820SP 34-Inch Slate & Marble Firepit with Copper Accents in your yard, or a couple of logs lit in your Weber 751001 Gold One-Touch 22-1/2-Inch Kettle Grill, Black. It will get hot enough that you will see smoke rising from the wok, and your fried rice will actually sizzle, pop, and jump in the wok. That is "wok hei". Wok Hei is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying. To impart wok hei, the food must be cooked in a seasoned wok over a high flame while being stirred and tossed quickly. This is the secret to a good dry-fried beef chow fun or fried rice that doesn't stick and clump. With good wok hei, you could pop corn.

This wok has a ceramic glazed exterior much like you would find on very expensive La Creuset items. The exterior is extremely easy to clean, and should not require much beyond wiping with a wet sponge. As for cleaning the inside, do not use soap. In Chinese restaurants, the woks don't leave the range. The cook simply adds hot water, turns the flame up, and brushes the inside with a Paderno World Cuisine Traditional Bamboo Wok Brush, 10-Inch. The excess water is brushed out towards the backsplash where it runs into a gutter. The wok heats up again, and is wiped with a clean towel. Now it's ready to make the next dish. It is simply not practical to fling water against the wall and let it pool up under and behind your stove at home. So carry the wok over to the sink, wipe it up with a sponge or brush under running water, wipe with a clean dry towel, and return it to the stovetop. When the wok heats up again, add a thin layer of oil and let it cool off.

Now why did I buy this if I've already got a regular cast iron wok? Because I'm stupid. My girlfriend liked the pretty color, and I couldn't say no. But I've got to say that this is not all fluff. It may come in pretty colors, but cooks just as well as my other woks. Just don't take it out to the back yard, build a fire, and cook over an open flame. It's just too pretty for that.

Real Chinese cooks will want a Joyce Chen 31-0066, Nonstick Steel Dome Lid for 14-Inch Wok, Joyce Chen 26-0012, 3-Piece Bamboo Steamer, 12-Inch, and a Weber Smokey Joe charcoal grate (approximately 10"). The bamboo steamer is self explanatory. You can put the charcoal grate into the wok, fill with water to within an inch of it, then place plates of food on the grate, cover with the dome lid, and steam.

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Just got this last week. The black color one for $61, very good price. You need to check Amazon constantly for price update. The wok is good quality, and relatively lighter than other cast iron wok(like lodge). Use it once on a smooth top, good result. In order to get the "wok hay" you need to preheat at least 5 minutes. I use hot water and pad to clean before next dishes.