Phaedrine Stonebridge wrote in
news
In article 2,
Debbie Deutsch wrote:

(Sheellah) wrote in
:

Thanks Debbie. My main concern is that a stainless clad, or thinner
metal wok, would cool down too quickly once the food was added, and
the food would be soggy. I wanted to go with the cast iron, as I felt
that once heated, it would retain the heat when food was added, and
keep the sizzle. I once had a carbon steel wok, and hated the rusting,
and having to keep seasoning it. It also looked quite unsightly.


The way to keep a thin steel wok from cooling down when you add food is
to keep the burner cranked up high. It does no damage to the wok.


Oh yes it does. It will eventually warp the bottom. No problem on gas
but on a flat-top range, it will no longer function even adequately with
a warped bottom.


I've never had a problem with the bottom of my wok warping, and my big one
is at least 15 years old. However, if it does, no problem. A thin steel
wok costs about $10, give or take, if you buy it at a Chinese market. Who
cares if you replace it every few years at a cost of a few dollars per
year? (Once again, I will point out that I have never had that problem.)

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