Quote:
Originally Posted by Princes mom  Thanks for the feedback! Babby Fidgeete...lol! I'm trying to decided on carbon steel, stainless steel, clad, electric, teflon, or wrought iron. I def want a round bottom. |
Well...I would say either carbon or stainless steel.
The Teflon or clad defeats the purpose of a wok..meaning moving the food onto different level to control the heat. Now if you just do stir fry it is not an issue.
Wrought iron.. I would think that would be too heavy for a wok? I have a carbon steel and you have to oil it and be sure it is very dry or it will rust. I also have a smaller Teflon one for use fast stir fry veggies.
Have fun!