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You are here: Home / Kitchen / Bodum Enamelled Cast Iron Wok – Deserted Island Kitchen Item #2

Bodum Enamelled Cast Iron Wok – Deserted Island Kitchen Item #2

by Greg

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We bought our first cast-iron wok in Chinatown many a year ago. It was straight up pig-iron, came pre-rusted, and cost less than $10. Once we got it seasoned, it worked alright. Then one day a move from gas-burner top to stainless steel counter turned out to be too much of a shock, and it split with a thundering crack. We looked at the wreckage of a Thai curry, watching delicous red curry gravy pour all over the counter like magma, and vowed we wouldn’t be quite so cheap in seeking it’s replacement.

Six years later, I think it’s safe to say we made a good decision in buying one of these woks from Bodum—it has a glass enamelled interior with a coarse surface, that protects against rust, but seasons up just like naked cast iron. Now, a lot of other major cast-iron names make their own version, including the venerable Le Crueset. I suspect we’d still pick the Bodum, it’s cheaper—and it comes in prettier colours.

Cast iron woks are fantastic because they heat to roaring hot, and build up a patina over time that releases a subtle flavour to your food. Maybe that sounds gross—if you wanted, you could easily scour away any coating that developed—but real chefs know that the ephemeral phenomenon known as Wok-Breath adds life and delicious to anything you cook. Properly seasoned, a cast iron wok also allows you to cook with little or no oil, which means more healthy grilled delicious flavour, and less fried mush.

Make no mistake, it’s a beast to lug around. But we do. And yeah, we’d drag it to our deserted island. If nothing else, lugging it there would contribute to our beach-bodies. (From $60 on Amazon)

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Filed Under: Kitchen Tagged With: deserted island, kitchenware

About Greg

Raised in Calgary, Alberta, Greg is a freelance travel writer who enjoys reading, technology and the outdoors. Find more articles written by Greg on his World's Best Vegan blog. Read more posts on this blog written by Greg.

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  1. tbnp says

    at

    How did you season this Bodum cast iron wok?

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Being Tazim Blog Vancouver Canada Lifestyle BlogI'm Tazim, a 40-year-old Vancouverite who is passionate about adventure, learning new things, and making connections. Content on Being Tazim ranges from smart ideas for plant-based cooking and baking to ways to enjoy life's experiences, to inspiration and information on attractions and travel destinations near and far. Read the full story here.

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Hey there! I'm Tazim and I'm a lifestyle, food, and travel writer and photographer. I inspire, motivate, and encourage my audience to explore their immediate surroundings and those further afield. I do this by sharing plant-based food recipes, ways to enhance my readers' homes and lives, and local and other attractions/travel destinations I experience. You can find my stories and adventures on my other blog Celebrate Life's Adventures Read more about me. . .

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