In article >, Drew Cutter >
wrote:

> All i see in store is non-stick wok's . Is a good brand of non stick or
> just stay away from non-stick ?

I was listening to the Splendid Table last year, and Lynn Rosetta
Caspberger went to a store in a China Town district (can't remember
which city), and talked with the lady who ran the shop about Woks. The
lady spoke about how she could size up which wok suited each customer
simply by talking with people. She then said that the best wok she sold
was probably the one she sold the least because few customers would
believe her cheapest one was her best.

The one she says is best is a pressed steel that sits on a ring over the
burner with a steel or aluminum lid. No non-stick, no flat bottom, no
heavy gage metal. Crank the heat and season it the first time, never
expect to clean it so clean it looks new.

To find such a wok, head to your area's oriental grocers. These can be
had for under $30. Cook, serve, pour in hot water with a touch of dish
soap, scour while very hot, drain, rinse, and reseason while the wok is
still hot. Very easy to care, great to cook in, but it looks old.

jt