Great Outdoor Cooking Using Iron Woks

For many picnics and barbecue weekends people are now shifting from the regular barbeque pits and opting for iron woks, with gas as the source of heat. This is because a wok enables you to prepare several dishes at a go and healthily at that. The convex design of woks allows fats and greases from oily foods to collect at the centre. You can also use the center to simmer sauces or cook pasta or rice. The wok-propane combination is just perfect as propane heats the wok fast, it is a clean fuel, and it is applicable in remote camps and picnic sites where electricity or wood fuel is not available.

Iron woks, often known as discadas in the Southwest region of the US, have a long history as cooking apparatus since back then when campers, hunters and cowboys used plow discs as heating surfaces. The mid section was sealed and horseshoes were welded on the sides to create handles. This made them look like the oriental woks used in the Asian world. There is virtually nothing that is cooked on the conventional grill, including steaks, popcorn, kebabs, a full breakfast etc that cannot be cooked on a wok. Taking this yesteryear idea and engaging the convenience of propane as the heat source makes outdoor cooking a very exciting experience.

Every time we leave for camp we need to put together the iron wok, gas tank, burner, the stands and so forth. Wouldn't we like it if we can have iron woks that are accompanied by special burners, a beautiful frame that can support the gas tank, and finished off with a base full with castors for easier mobility? You may also opt for a tabletop grill with all the above accessories except the castors. Whatever you opt for, the internet is always ready with these options, and which can even be customized to particular tastes. You just have to make sure you find one with a heavy frame and not those rickety contraptions we see at several camping stores.

There are several things to consider when using iron woks to prepare dishes. Top on the list is taking care of the cooking surface. This surface is normally seasoned to protect it from rust as the wok is made from iron. When new, the wok comes covered in a layer of vegetable oil. It should thus be subsequently protected from the elements and covered with a thin layer of oil during long periods of non use. It is often advised not to clean the wok with soap as iron has small pores which will absorb soap and in turn affect the taste of your food. Instead, just heat the wok prior to using it so as to melt away the storage oil and it will be clean for use.