David Wright > wrote:

>I bought one when we moved into our all-electric house, almost three
>years ago. Mine has a flat bottom, plus a flange that helps cover the
>area of the burner. It takes a while to heat up, but once it's hot it
>works well for me -- especially since I have no practical alternative.
>Once I got it seasoned, it was as easy to clean as my old carbon steel
>version.

I have something similar. Mine is dished on the inside with a flat
bottom flange. Got it in NYC's Chinatown about 15 years ago.

Only drawback I found was the weight. Once I developed a handling
technique, I gave away my carbon steel wok.

Never detected an iota difference in food flavor. I like the fact I
can let the heat build up, as it permits cooking at very high temps.

My cooking technique is to fry the meat first, then remove it. Then I
do whatever veggies, adding them in the order of their respective
cooking times. Meat back in and then make gravy.

Works for me.

Also find it great for frying noodles.

LeeBat