I'm not an expert in this, so others may correct me.... Cast iron will be harder to maintain. Not hard, just harder. You'll have to keep it seasoned, away from the dishwasher, etc. Steel will have to be pretty thick and heavy to have as good heat distribution as cast iron, but you can (theoretically) toss it in the dishwasher, etc. as long as it's coated (stainless, etc.) I wouldn't worry about wear and tear on either. Good steel and cast iron will probably last well past the point the handles fall off.
--Ben Jacob wrote: > Okay.. if I am buying a wok, should I get cast iron or carbon steel? Want > something that will last and work. (I am not worried about price.) > > TIA > Jacob > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Discover CFTicket - The leading ColdFusion Help Desk and Trouble Ticket application http://www.houseoffusion.com/banners/view.cfm?bannerid=48 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:187659 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
