On Sun, 24 Apr 2016 08:42:51 -0600, "d.o.r." > wrote:

>On 4/24/2016 6:17 AM, Brooklyn1 wrote:
>> On Sat, 23 Apr 2016 23:49:46 -0700 (PDT), John Kuthe
>> > wrote:
>>
>>> On Saturday, April 23, 2016 at 5:28:30 PM UTC-5, d.o.r. wrote:
>>>> On 4/23/2016 3:41 PM, W wrote:
>>>>> I am trying to find a decent Wok under $80 that would work on either an
>>>>> electric stove or an induction top.
>>>>>
>>>>> The two I find a
>>>>>
>>>>> * stainless steel (with no anti-stick surface) that is a sandwich on an
>>>>> aluminum core
>>>>>
>>>>> * carbon steel
>>>>>
>>>>> Does anyone have opionions on which of these would be better? I guess
>>>>> carbon steel is going to be similar to cast iron and would require
>>>>> seasoning.
>>>>
>>>> Yes.
>>>>
>>>>> I also guess carbon steel is not going to heat uniformly on an
>>>>> electric stove.
>>>>
>>>> Also yes, the metal ring they give you is useless.
>>>>
>>>>> How uniformly will carbon steel heat on an induction
>>>>> stovetop?
>>>>
>>>> I hope dsi1 can see this post.
>>>>
>>>>> I have noticed that cast iron does best inside an oven where
>>>>> all surfaces get high heat, so not sure that it is best suited to any heat
>>>>> source that comes from below in a small area.
>>>>
>>>> I don't know of any cast iron woks.
>>>>
>>>>> I'm concerned that a stainless Wok is going to stick to food and be
>>>>> difficult to clean.
>>>>
>>>> The best performance and value to be found is:
>>>>
>>>> http://www.amazon.com/T-fal-Specialt.../dp/B000MYI2ZO
>>>>
>>>> http://www.walmart.com/ip/T-fal-14-E...e-Wok/14964503
>>>>
>>>> http://www.target.com/p/t-fal-thermo...4/-/A-12406211
>>>
>>> All made in China. How about U.S. made wok?
>>>
>>> http://www.williams-sonoma.com/produ...tir-fry-wok/?&
>>>
>>> John Kuthe...
>>
>> $240 yen for a stinkin' tiny 14" All Crap hubcap.
>>
>http://www.wokshop.com/HTML/products...e-pow-wok.html
>
>New! Pow wok now made in USA! FLAT or ROUND bottom pow wok with metal
>hollow handle. Heavy gauge carbon steel, easy to season, gets better
>with age and use and becomes naturally nonstick. FLAT bottom can be used
>on gas, electric, glass top and heat induction stoves. ROUND bottom not
>recommended for glass top or induction stoves. Excellent, exceptional
>value, quality pow wok.
>
>Please specify round or flat bottom:
>
>10" — $19.95, 1.12 lbs.
>12" — $24.95, 2.5 lbs.
>14" — $29.95, 3.5 lbs.
>16" — $35.00, 5.1 lbs.
>
>http://www.amazon.com/Carbon-Steel-W.../dp/B00012F3B8
>
>16 Inch Carbon Steel Wok w/ 2 Steel Handles (Flat Bottom) USA Made
>by Wok Shop
>4.5 out of 5 stars 41 customer reviews | 12 answered questions
>Price: $48.20 & FREE Shipping

The Chinese came up with the wok because they had neither the material
or the ability to create other pot forms... originally they hand
wrought ordinary iron, it was many years before they had carbon
steel... they had no way to deep draw today's modern pot forms...
their cooking style revolved around the pot form they had and so kept
the wok rather than change cooking methods.

I tried a couple of woks but large woks are very clumsy on my gas
stove and for the large quantities I prepare I much prefer this for
stir frying, plus has many other uses, great for oven roasting,
naturally for braising in the oven or on the stovetop... and its 18"
diam. makes it fantastic to frying chops, cutlets, and burgers in
large quantities all in one fell swoop. It's a large pot so for
cooking on high and low at the same time I simply slide it off the
flame a bit, and its 5 1/2" high sides greatly minimize spatter. On
western style stoves I think it works much better than a wok. Says
it'll work on induction stove tops, I've not done any induction
cooking. It's very well made and well worth the price:
http://www.amazon.com/gp/product/B00...=sr_1_3&sr=8-3