I have a (hand hammered) carbon steel wok that it awesome. I have tons of cast iron, mostly used for outdoor cooking, and it is no more difficult to use than teflon-coated aluminum once it is seasoned properly.
On 12/13/05, Jacob <[EMAIL PROTECTED]> 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:5:187663 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
