On Wed, 28 May 2014 11:41:50 -0400, 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.
>

I can understand that. Wow, you must have made some real messes.


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