Mini cast iron Skillet

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Robson Valley

Full Member
Nov 24, 2014
9,548
2,265
McBride, BC
The common cooking pan, used by billions over open flame, is a wok. Several sizes, nonstick after seasoning. Incredibly fuel efficient. I have 3, one for curries. I started using a wok 50+ years ago. Alas, I actually wore out my favorite spoon.

I'd like to drop a wok on a bed of coals with all my preps ready.

I have 6 oval cast iron pans for kitchen/oven cooking. They're OK but a mess to clean up. Prefer to get out a wok or two and get it done.
 

Robson Valley

Full Member
Nov 24, 2014
9,548
2,265
McBride, BC
Found everything for tomorrow night's big curry. I want extra rice and curry to build up a chow mien or maybe a fried rice.
I have a wok for curries with strong memories and history.

Right now, chicken pot pies are cooking at 375F on a cast iron pan. It has been so very damn cold for the past 2 weeks that eating off a 375F plate has a serious appeal.

The plates are oval, they have wooden carrier bases. Kind of a Ducks Unlimited joke sort of a thing in an online auction (members only). If I had only known how useful they are, I would have done this 30 years ago.

I had to run them all through a big gasser BBQ to burn off the black factory **** (what is that stuff?) Then I painted them with lard for a good hot smoke to seal them like teflon.
 

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