All ya'll who've wok roasted, I need your sage advice. Tonight, I did my second wok roast. My first was some time ago. Roasted about 1/4# Mexico Oaxaca Organic - Finco El Olivio to city+. I roasted it over the gas sidburner of my grill. The problem I had was scorching, which is leading me to believe the wok is too thin. What's the thickness of your wok/skillet used for roasting? Anyone using cast iron? I also had the idea that cast iron might work - it's thick (=no hot spots) and holds heat well. But what about tempering, et al? Better use one dedicated for coffee instead of ruining the bacon/sausage? Thanks, Jason -- Jason Brooks jbrookshttp://javajeb.wordpress.com------------------------------- Enjoying good coffee in the Heart of Virginia
<Snip> 14 gauge (or heavier) plain carbon steel wok. While I haven't used a cast iron pan/pot for roasting I suspect it'd be less responsive to heat changes holding heat too well. FWIW I wouldn't worry about coffee oils hurting the flavor of bacon, could even be quite good. But don't think I'd go for roasting coffee in bacon fat! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.
This is a multi-part message in MIME format. Never thought about a cast iron pan....might try that one day. anyone ever tried it? Dennis <Snip>
Is that what people are referring to when the talk about using a Cajun Pot? Eddie On 8/29/06, Dennis & Marjorie True wrote: <Snip>
Pecan Jim is the expert in this area. I seem to recall him in the past saying that the wok should be the thickness of a nickel. Brian On 8/29/06, Jason Brooks wrote: <Snip>
My wok is about the thickness of a nickel. Pecan Jim On Aug 29, 2006, at 7:32 PM, Jason Brooks wrote: <Snip>