[Princes mom]

Originally Posted by Lil Sis

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!

Thank you!!