Wok vs Plow Disc Pan - Challenge Accepted
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- čas přidán 4. 09. 2024
- In the comments of our "2 Plow Discs Compared" video, David L. noted: "That there is pretty much an overpriced wok. Prove me wrong."
Challenge accepted. In this video we compare a wok with a plow disc pan. What do you think? Are they the same?
WOK
Generally believed to have originated in China over 2,000 years ago during the Han dynasty.
source: schoolofwok.co...
SPECS OF WOK IN VIDEO
Diameter: 14" (35.6 cm)
Depth: 4.4" (11.2 cm)
Weight: 3 lbs (1.4 kg)
Thickness: 1.3 mm (0.05")
Metal: Carbon steel
Handle: Single wooden handle
PLOW DISC COOKING PAN
Originally made from converted plow disc blades, with the axle hole filled-in. Some are still made this way today.
The plow disc pan is also known as a discada, disco, and cowboy wok.
SPECS OF PLOW DISC IN VIDEO
Diameter: 18" (45.7 cm)
Depth: 2.2" (5.6 cm)
Weight: 11 lbs (5.3 kg)
Thickness: 3.8 mm (0.15")
Metal: Carbon steel
Handle: Two welded steel rings
PRODUCT LINKS
(When you use the links below, at no additional cost to you, we may earn a small commission. Thank you for supporting Wobbly Otter.)
Wok with wooden handle, the one in the video (Ours already has a nice dark patina. When new, it was bare metal grey in color): amzn.to/3LDDJ7L
All woks on Amazon: amzn.to/3UCZjNO
Wok ring stand (seen in the video): amzn.to/3DNMZUQ
All wok stands on Amazon: amzn.to/3fkWMHX
Wooden spatula (seen in video): amzn.to/3xPBGb1
Wok spatula, metal with wooden handle: amzn.to/3xOGRHW
Wok spatula and ladle set: amzn.to/3Sqnrkw
Plow disc cooking pan, 18" Madrid Discada: www.southwestd...
Stand for plow disc pan: www.southwestd...
Camp Chef Pro 30, single-burner propane stove with shelf: amzn.to/3LGn5Eo
Seasoning - 2 Gringos Chupacabra Original Fine Meat Rub, 25 oz: amzn.to/3LF5f4J
Check out our Amazon Influencer Page to see all the products we use, along with our personal notes about each: www.amazon.com...
(As an Amazon Associate we earn from qualifying purchases.)
RELATED VIDEOS
Review of 22" Southwest Plow Disk (aka Discada): • Southwest Disk Review ...
Tembo Tusk Skottle vs Southwest Disk (plow disc pans compared): • Skottle vs Southwest D...
THOUGHTS
I think the two pan types are considerably different. The biggest difference is the high sides of the wok. Because of its depth, the wok is beautifully designed for stirfry cooking, frying and cooking meals with a lot of fluid.
The plow disc pan is a nice general purpose pan because of its gently sloped sides. It isn't as good for cooking meals containing a lot of liquid.
With respect to the two pans in the video, the plow disc pan is quite a bit thicker and so takes longer to heat and to cool down. Both pans can develop a seasoning over time that becomes increasingly non-stick in nature.
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Saw Tembo tusk on Overland Channel. Then saw your comparisons. I just couldn’t get past the cost. I just use my own wok with my camp stove. I’m vegetarian so stir fry is my life! The wok also comes in handy to boil water/make soup with its higher sides. It replaces pots. Also carry a cast iron pan. I’m full time nomad in small Subaru Crosstrek so what I carry, I have to use often.
That makes perfect sense. With a wok and a cast-iron skillet, you can cook most everything. Wow.
I discovered the Tembo the same way, and immediately dismissed it because of the price. Then I discovered this channel and it’s thoughtful and fair reviews. A short time later I ordered a 24” model from Southwest Disc. I was VERY impressed, and before I had cooked more than a handful of meals, I ordered the 18” model also. I also have the lids for both and the trivet. I find the 18” perfect for every day use for myself and son, and I’ve hosted two large parties with my 24.” It definitely catches peoples interest and curiosity around here (NE Oregon) given the distance from the South West culture. I have ZERO regrets with my purchases, and want to thank this channel for introducing me to the company. It’s much more versatile than a wok in my opinion. Close-minded viewers who think these products are overpriced and need “proof” of something are just cheating themselves though stubborn ignorance. Their loss.
Thank you for the ever so kind words about our channel. It's awesome that you are enjoying an appreciating the Southwest Disk pans so much. This was our maiden voyage using the 18" size and I didn't think twice about shooting the footage for use in the video. Their pans are just so nice out of the box. (Oh, though I did wash it first. Ha!)
Great video. I live in southern New Zealand and A south American friend was once given a old disk off a plough, that a local farmer was tossing out and we made a frying wok from it, took ages to hammer into shape using a stump we cut specially for the project and I have to admit I was cynical about how well it would cook. We made a small square box steel rocket stove to hold and heat it while cooking and welded handles onto both sides of the cooking pan and it was far and away the best frying pan I've ever used. He never doubted it, I was blown away. Been on the lookout for a discarded disk from a plough ever since 😆
Thank you. Way cool.
Like for an interesting comment! You need to purchase a saj (Turkish-Azerbaijani frying pan)! On one side you cook food, on the other side you bake tortilla, middle east pita bread, Armenian lavash and similar Flatbreads in the world! There are cast iron - heavy, and there are carbon steel - light! 🤗
Thank you, Thorin. They look so much like a plow disc style pan in shape. Very cool. I will see if I can locate a lighter, carbon steel version that is in the traditional saj style. Most of the ones I'm finding initially are cast iron. I appreciate your introducing me to this additional culture and use of this style of pan.
@Wobbly Otter Outdoors One of the versions of the appearance of Saj is the shields of the ancestors of the Turkish /Azerbaijan people - the Tyurks of Central Asia! They cooked food and fried bread (with shields)! The shields were steel, carbon steel. And now there are from different metals, but bread and bread cakes are mainly cooked on carbon metal. Cast iron - only for frying second courses and is not usually turned over for frying bread. Aluminum or stainless steel - for serving only! My English is not good, so google translate helps me! 👈🤠👍
I love that the saj is pan that evolved from the use of shields for - and you are doing a great job using Google translate. Thank you for taking the time to translate and share the information. I will be looking for a light to moderate weight carbon steel saj and see what I can find. Take care.
You should be applauded for doing this comparison. That said I think “overlanders” will latch onto most anything featured or ‘reviewd’ on many of the channels that claim to be impartial reviews. The Tembo Tusk is a perfect example. Way overpriced piece of clever marketing. Unfortunately, there are only a handful of overlanding channels that aren’t just paid promotions for their sponsors, and many don’t even admit up front a full disclosure.
Thank you, MrWinger1951. So true. Clever marketing is definitely a wave that is well ridden.
This looks so good! Nice comparison of the two. I haven't used a wok in years...gotta' get one soon! Thanks for the video!
Thank you. I can so relate. I use a wok in spurts. They are fun to use outside over a gas burner when the weather is nice. Hmmm. Guess that explains the spurts.
Thanks for reviewing these products.
I have seen the plow disk (skottle) on other channels. Look like can cook lot for big crowd. I still really like my cast iron pans. I know can be heavy but I am still using pans that my grandfather used for years.
You're welcome. Thank you for taking the time to share your thoughts. It's hard to beat cast iron pans, especially those that have been in the family for generations. The plow disk pans from Southwest Disk are also quite heavy due to their size and thick steel. You are spot on about them being great for large groups.
I paid less for my disc than I can find a wok for. Also, I have 2 stiles of discs; 1 is the traditional looking flat, and one is a deeper "caterpillar" disc that looks like a heavy built wok.
Awesome. Now looking up caterpillar disc...
I remember well your earlier review on the plow disc and find it very... COOL. Why? It's one of few well-made products that the kids will want to have bequeathed to them in the Will. Huh? Think about it. It's durable like cast iron and if maintained, will last many generations. The circular handles and nice stand are beautifully designed and display-worthy. AND. To anyone who has lived in the country on a farm, this homey plow disc used in a different way is ... art? Yep. My vote is the plow disc. Thanks much! (Cucussa Squash is new to me. Thanks for the introduction AND this review.)
Beautifully said. Thank you, Okie Jammer.
I think everyone who is worried about the cost doesn't realize that most of us who make these are getting them off our old used equipment so they are actually just recycled scrap metal, yeah their are some outfits that make them out of brand new disc blades but the idea originally was to turn old used junk into something useful again. You can find these blades laying around for free everywhere and make these yourself hell if you catch a farmer at the right time you can get a whole used "gang" of cutters for the price of the gas it takes for you to haul them off for free!
The Southwest Disk Discadas are so nice. I’ve been cooking with them for about 7 years now. When I first started looking for Discada like cookware, everything out in the market was $300, $400 or more and then I found southwest Disk. Their largest 24” 28lb monster disk is only $90. A good carbon steel pan in a 10” diameter is almost that much from Matfer or De Buyer. These are the best bargain on the market. I have the Rio Grande and the Madrid.
Love it!
My observation In comparison, the meat sticks more to the wok than the plow disc.
Great comparison, thanks.
Thank you, Carmen.
I'd imagine the disc would hold heat better than than the wok
It definitely does.
Love your videos, thank you!
Thank you so much, @EHall.
Beautiful dog
Aww. Thank you. You are very kind.
Sure looks good
Thank you, Randell. It was yummy.
Excellent video as far as comparison goes. A couple of questions which is easier to clean ? And where those cucumbers in there ?
Thank you.
1.) For clean-up, they are very similar in how easy they are to clean - at least they were after shooting the video. The wok used in the video has a better seasoning (because we have had it longer) than the plow disc.
2.) The circular, green veggy is a cucuzza squash. (It does look like a cucumber when sliced. It tastes similar to zucchini.)
@@wobblyotteroutdoors thank you so much for the great info the great recipe and can't wait to try the cucazza ive never even heard of that before.
@@wobblyotteroutdoors thank you so much for the great info the great recipe and can't wait to try the cucazza ive never even heard of that before.
You are most welcome. Thank you for watching and for the great questions. The cucuzza are interesting. We grew them in last year's garden.