I hate cast iron so I am in favour of this.

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A wok is great for searing stuff and then putting some of it aside, so that you can cook several things at once. Nothing else has ever come close to it.

But that's the limit of the wok. It's a fucking amazing device, but it's not the ultimate cooking ninja super appliance that does it all.

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Ummmm wow. Wasn't aware that the 7 wok stove that I cooked on daily for a decade was just for searing things and setting them aside. I guess the chicken broth in the center wok, and all the frying of the frying wok should stop existing since a French cook is trying to tell Chinese cooks how to use their own invention.

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Woks don't have buttons! How the hell do you expect to deep fry things without any buttons!? I've seen into the back of a McDonald's before, their deep fryers have buttons and beep and shit. If a wok ever beeped at me, I wouldn't think "oh, fries are done," I'd think, "am I going insane?"

Unless you're using one as a helmet, in which case it's more of a ding than a beep, but it means it just saved your life and you should tip your blacksmith. You should also probably clean the wok before you use it to sear something and set it aside or bake cookies or anything, though.

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Just wash it with dish soap like everything else, use a scrubber like everything else.

If you have an actual polymer layer, it won't be harmed.

Dry it off, throw it on the burner. Get it hot, give it a touch of oil, and store it.

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You just pout oil in it, bring the oil up to temp, and set a timer when you drop the food in. Just like deep frying in a pot at home

Juice

I bet I’d get this joke if I had ever used a dishwasher in my life

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Unless there is a literal hole rusted through it, grab some sand paper and sand the rust off of it. It's just iron. I've done it many times to rescue an old skillet or Dutch Oven.

Short of taking a sledgehammer to it, it's nigh on impossible to destroy cast iron cooking pans.

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What exactly is your argument here? I use Dawn; it doesn’t appear to affect my cast iron pan. Many people online use it to clean their cast iron with no ill effects.

I mean, they use the stuff to clean off ducks after oil spills. I suspect whatever concentration it has is not high enough to have any caustic effects.

So clearly it does take “much.”

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Look at Ol' Diamond Jim over there with his $100 skillets!

I got 2 cast iron frying pans, a 6qt dutch oven, a 2 burner flat iron, and one cast iron 2qt kettle. I ain't got $50 into the whole lot of them. Vintage cast iron is cheap because it will last for multiple generations and there is lots of it floating around to be had on the cheap.

And if you ain't got 5 minutes to clean a cast iron frying pan, then no $10 nuclear glow int the dark Walmart special is going to do any better in your care. I highly recommend you find someone to cook for you. Before you give yourself food poisoning.

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Everyone acts like enameled cast iron doesn't exist...

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Does this also apply to the caustic and corrosive ingredients in a soda?

It’s phosphoric acid, doesn’t make much, yet it’s safe to drink. See how fucking moronic that argument is you muppet?

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God I wish, food prep is one of my least favorite things to do lol.