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	<title>wok (lodge 14 inch) &#8211; works of wanderlust</title>
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		<title>Savoury Avacado Chicken in a Cast Iron Wok</title>
		<link>https://wander.8r4d.com/2021/04/savoury-avacado-chicken-in-a-cast-iron-wok/</link>
		
		<dc:creator><![CDATA[The Foodie]]></dc:creator>
		<pubDate>Fri, 02 Apr 2021 15:08:59 +0000</pubDate>
				<category><![CDATA[cast iron guy]]></category>
		<category><![CDATA[wok (lodge 14 inch)]]></category>
		<category><![CDATA[cooking with gas]]></category>
		<category><![CDATA[cultural cuisine]]></category>
		<category><![CDATA[food from other cultures]]></category>
		<category><![CDATA[history lessons]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[stir fry]]></category>
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					<description><![CDATA[I’ve read all manner of reviews about one of the epic cast iron pieces in my collection, the fourteen inch wok, and it turns out the idea of a big and heavy iron wok is divisive and controversial. A traditional wok (which I do not own) is an agile tool. It is light. It’s meant [&#8230;]]]></description>
		
		
		
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