B.Server > wrote in
:

[SNIP]

>
> Since you have made up your mind to spend a lot of money and heft a
> lot of iron, I would go for the 14in. (though I cannot imagine how
> much that sucker weighs) My 14in is the one I most often use and is
> the smaller of the two I keep. Both are beaten mild steel from a
> Chinese market and cost around $8-13.
>
> IMO, any pan whose manufacturer suggests only using it over low or
> medium heat, is unlikely to be applicable to Chinese stir frying. If
> it is to be used for slow Chinese cooking, you would get a lot more
> use out of a small "dutch" oven or braising pan..
>

Ditto on your comment about getting an inexpensive wok from a Chinese
market. My favorite wok cost $8.50 and is 14" wide and quite deep. It is
thin black steel and has a long handle sticking out. It heats quickly when
I put it on a hot burner and cools quickly when I take it off. This gives
a lot of control over cooking. I also have a small cast-iron wok from a
Chinese market. It is only about 12" wide and quite shallow. Unlike the
LC, there is no enamel on it. Even though it is relatively thin as cast
iron goes, this wok definitely takes more time to heat and cool down.
(This cast iron wok cost me about $12, IIRC.)

Like you, I have a larger steel wok for bigger productions.

FWIW, as far as I can tell, Chen-san uses the same kind of wok on Iron
Chef. You don't necessarily need expensive equipment to cook authentically
and well.

Debbie

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