Le Creuset Wok with Lid
I didn't know Le Creuset made woks, but here one is.
This wok combines the genius of the original Chinese design with the beauty and performance of French enameled cast iron. The shallow sloping shape features a matte interior that allows cooked food to cling to the sides while you finish cooking in the hot center. You can fry, saute, boil, steam, or braise in it, then bring it to the table for serving.
The tight-fitting lid forms the perfect seal for gentle cooking and optimum flavor. Use Le Creuset on gas, electric, induction, and ceramic-top ranges and in the oven (the phenolic knobs and handles are oven-safe to 450 degrees F.).
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Posted by Maya Bazar at April 11, 2007 8:55 AM
Honestly I don't see the point of this. The beauty of woks is that you can quickly lower and raise the temperature of the surface merely by changing the flame. With cast iron both heating up and slowing down is slow. Also woks are nice because you can push things off to the side so that they don't cook as fast.
I'm a huge fan of Le Creuset, but this is just a terrible idea. I hope people don't spent over a hundred dollars just because of the name. A wok should simply be a thin metal pan.
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