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Hot hot hot wok! I can use as little as 1/2 Tbsp. For an adult size stir fry portion. Since we are all watching our intake this does not seem to drown the flavors. A quick bead around your wok will coat a thin layer and nothing will stick. The trick is having everything ready keep the wok moving and start with the wok HOT!


I wouldn't do it, for a few reasons : Cooking over extreme heat can damage the finish of enameled cast iron. It will typically cause discoloration if you have a white interior, and it may cause crazing (fine lines all over the place). It can also soften the enamel enough to fuse he pan to the stove. The high sides of a dutch oven hold in steam, which ...

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