Actually, the same goes for the carbon steel. Both as going to rust if they are not seasoned properly. I think the preferred wok is Carbon steel.
- Matt ----- Original Message ----- From: "Ben Doom" <[EMAIL PROTECTED]> To: "CF-Community" <[email protected]> Sent: Tuesday, December 13, 2005 1:34 PM Subject: Re: Wok question > 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 >> >> >> > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Find out how CFTicket can increase your company's customer support efficiency by 100% http://www.houseoffusion.com/banners/view.cfm?bannerid=49 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:187661 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
