On Wed, 28 May 2014 11:57:50 -0400, James Silverton
> wrote:

> 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.

I suppose you could, but why when you don't need a bank loan to buy a
perfectly good wok.


--

Good Food.
Good Friends.
Good Memories.