Preference for Carbon Steel over Stainless Steel
On 5/27/14, 6:26 AM, T Blake wrote:
> But since the Chinese are the masters of the wok, i wonder if there is a
> reason in terms of their use and convenience for this *preference* for
> carbon steel ?
Woks need to develop non-stick properties through frequent use. Carbon
steel does that; stainless steel does not.
I once had an All Clad SS wok; I wound up giving it away. Useless.
-- Larry
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