FoodBanter.com - View Single Post - Are the sides of a wok supposed to get hot?

wrote:
> I'd recommend steering clear of woks.

I have seen many people having wok, carbon steel kind as well as
nonstick.

It seems to work quite well for them. I have no patience to lubricate
the carbon steel form rusting and by the time I saw my friend's
non-stick one working well, I already had a calphalon professional
everyday - wish I got the one with cooler handle - pan which I paid
like $80-90 about 6 years ago at Linen N Things. Mine is quite heavy
though.

With calphalon, I was told to heat it for 1 min before adding anything
to the pan. I bought mine to do stiry fry. The main thing is even heat
distribution.

Personally, I wouldn't want a wok because that can only be used for
stiry fry.

> They just don't work that well.
> Try using a large, flat-bottomed pan/pot and see if how your recipes
> turn out. It'll save you a lot of room in your kitchen to boot.