Phaedrine Stonebridge wrote
in
news

Most people don't notice the warping until they try to use it on a
glass or induction top which requires a rolling-pin flat pan. My
Atlas (carbon steel) wok "looks" pretty flat until you heat it on the
glass-top lol. The higher the BTUs and the thinner the metal, the
more likely it is to warp. If yours is absolutely flat, then you are
very lucky.

Most of the "thin" steel woks I have seen at Asian markets are round
bottom woks requiring a collar to use on gas and are, of course,
unusable on a flat-top range. Because you have not had a problem is
no indication that others will not--- especially if they are using
higher BTUs than you are. Moreover, one never sees such thin-walled
woks in use at any Asian restaurant. They use heavy carbon steel,
usually, for obvious reasons.

For those who prefer or who must get a heavier, rolling pin-flat
bottom wok, there is the small DeMeyere and the Le Creuset. For those
who don't, there are many other choices in addition to the $10
cheapies (caveat emptor) including the Atlas and Joyce Chen (made by
Atlas I think) woks which have maintained great reviews by the pros.
These choices are always subjective and there is no one solution best
for all.

.


Ah, I see what is going on. My stove has electric coils, so small
irregularities that might interfere with use on a flat-top range are not an
issue for me.

FWIW, as far as I can tell, my woks are about the same thickness as the
ones I see in Chinese restaurant open kitchens.

Debbie

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