I was going to cook some fried rice for lunch during d&d when I realized my wok is seasoned with peanut oil and one of the players is allergic to peanuts.
So I broke out my barebones all in one cast iron grill and used the wok for the first time.
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How did it go? Temperature management would seem to be very difficult in a wok like that vs a traditional carbon steel wok.
Thank you for the brief wok through.
You are aware there is a Fe right?
