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

wrote:
> 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.
>

I should mention that I haven't been doing much stir fry for the about
3 1/2 years prior to the last 9 months. I have statred using it again
about 9 months ago but just a little bit and recenty, I paied attention
and noticed the discoloration of the inside.

I didn't save the receipt to get life time warranty. Also, one of the
utensils I recently bought made some scratch. Before I only had tupper
ware utensils and wooden ones and may be that's why it didn't scratch.
Don't know. I do feel that the food doesn't taste as good as it used to
be when I first bought it.