On Tue, 27 May 2014 09:46:38 -0500, Janet Wilder >
wrote:

>On 5/27/2014 9:27 AM, notbob wrote:
>
>> I have a 14" carbon steal wok with a perpendicular wooden pan handle
>> on one side and a helper handle (sqr loop) on the other. The only
>> thing I would change is to remove the wood grip in the helper handle,
>> as it's gonna get burned, anyway. Is it better or worse than a SS or
>> cast-iron or even a hand-hammered wok? Damned if I know.
>
>
>I have one just like that. Bought it 25 years ago and it's ugly as sin
>but it cooks perfectly. Helper handle never did get burned. It was
>used on natural gas then two propane fueled stoves and now on the
>electric smooth-top where it's not supposed to work, but it does just
>fine. :-)
>
>I think stainless steel will stay pretty longer.

I don't care about pretty, I use SS because I don't have to concern
myself with preserving the seasoning, acetic foods have no effect on
properly seasoned SS.