Originally Posted by duct tape
Elk haven and others.
I'm not getting the discada, not that wouldn't be interested in another kitchen item or gadget, nod nod wink wink.
Does it require it's own stove or campfire. It doesn't look like it will sit very well on a stove such as Partner.
I haven't used a partner, but I've put my disco on many other stoves and they typically work fine. It is wobbly, and that is both a positive and a negative but in the long run you get used to holding it while stirring, scraping or whatever. They naturally balance themselves, so while they're tippy, they won't tip over.
They benefit from having a widely distributed heat source (wider the burner the better) other than that, they sit tolerably well on just about anything I've tried.
Originally Posted by GreenWall
So what makes the disc special over a wok that's lighter and spring steel. Here is all the gear I take on my boat for a 4 day trip. My kitchen is in the little round bag next to my food in the black case
1-Because then you just have a wok, not a particularly interesting piece of river cookery.
2-I like making things myself so for me, the disc conversion is a win-win. I had fun finding the discs, messing around in the shop and they cost me nothing (ok, I think I bought a disc or 2, but usually farmers give them to me when I tell them what I'm doing with them).
3-People love hearing that it used to be a tool.
Another difference is discs are typically flatter than woks (though the one in your pic looks less dished than most). I like flatter discs because they still distribute heat up the sides (like a wok), while still allowing cooked food to be stored up on the sides with out sliding down. That's what I like about cooking on the disco - one pan and everything is done at once (with a little practice).
Actually when I look at your picture close up greewall, the sides of that wok are way steeper than my disco (post #15). That would be a deal breaker for me and the Wok.