You want the thinner, lighter carbon steel model. As other's have pointed out cast iron is great at heat distribution and retention. You actually don't want this feature in a wok. The point of a wok is to have great heat in the bottom of the pan and considerably cooler sides. Thus you cook your food in the bottom and as each layer is finished it can be pushed up onto the sides to be kept warm while other layers are completed in the bottom.
At least that is what I remember my Chinese cooking instructor at the Culinary Institute of America explaining. -------------- Ian Skinner Web Programmer BloodSource www.BloodSource.org Sacramento, CA "C code. C code run. Run code run. Please!" - Cynthia Dunning Confidentiality Notice: This message including any attachments is for the sole use of the intended recipient(s) and may contain confidential and privileged information. Any unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient, please contact the sender and delete any copies of this message. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| 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:5:187672 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=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
