On 5/28/2014 11:41 AM, pltrgyst wrote:
> 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.
>

In other words, burned on food, only gently cleaned makes the best
non-stick coating. It doesn't sound impossible to attain with stainless
steel pots but I haven't seen it.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.