A cast iron wok pan does on the barbecue what a thin steel wok on a gas hob never quite manages: it holds its temperature. Throw a bowl of cold vegetables or meat into the pan and the heat doesn't drop, so you keep frying instead of stewing. You taste that difference straight away in the sear.
This pan from Valhal Outdoor has a diameter of 36 cm and two handles, so you lift it off the grate with both hands. That's no unnecessary luxury with cast iron.
- 36 cm diameter, roomy enough for a meal for the whole family
- High sides: scoop and toss without spilling
- Two handles for stable lifting while wearing gloves
- Suited to kamado, charcoal barbecue, fire basket and hob
How to stir-fry on the kamado
First let the pan heat through properly over a fierce fire, at least five to ten minutes. Cast iron needs that time. Then work in small batches and keep tossing. If you put everything in the pan at once, too much moisture is released and you end up stewing.
Maintaining your cast iron wok pan
Scrub the still-lukewarm pan with hot water and a pad, without soap. Then dry it immediately, put it back on the fire briefly so the last moisture evaporates, and rub it with a thin layer of oil or wax. That's how you build up an ever smoother layer.
Find more pans and tools for outdoors at the cast iron accessories, or browse all BBQ Cast Iron and the Dutch Ovens if you'd rather stew.
