A Wok in the Woods
When it comes to campfire cooking the Dutch oven is generally considered the gold standard. It is almost indestructible, it is versatile, cooks evenly and it seems to just make good tasting food. Yet the Dutch oven is just too heavy for me to justify in anything beyond car camping. So I set out to find something that would have many of the same traits as the Dutch oven but be a little more packable. After some looking around it struck me that in some regards the Wok is the Dutch oven of the East. It can: fry, stir fry, deep fry, steam, smoke, etc. Traditionally they have the same burn oil finish that gives cast iron cooking its wonderful flavor, and depending on material they are fairly durable. Being a fan of Asian food anyway it seemed like a great excuse to try out a Wok but first I had to find one. The finished Wok Like frying pans Woks seem to come in all sorts of materials and coatings so finding a plain carbon steel wok (I wanted carbon steel instead of cast iron