My most-used cast iron is a wok from Lodge. Pre-seasoned but getting even better with every use.

This replaced my 20-year old well-seasoned carbon steel wok. Much prefer the cast iron.

Woks are extremely versatile. With the cast iron you can do a nice deep-fry, too.

http://www.amazon.com/Lodge-Pro-Logic-14...6576&sr=1-2


Edited by Dagny (02/03/09 01:05 AM)