On Sat, 13 Jun 2009 12:55:51 -0500, Sqwertz
> wrote:

>On Tue, 09 Jun 2009 22:14:54 -0400, Tracy wrote:
>
>> Where did you get your latest?
>
>I'm embarrassed to say.... Walmart. It's actually pretty well-made
>of heavy gauge steel, and it seasoned very nicely.
>
>There are two brands, both are identical. They don't even list the
>brand name here, but this is the one I bought:
>
>http://www.walmart.com/catalog/produ...ct_id=10543331

Ya done good, ma' fren'. I can pick these up on my monthly
trip to Houston for a little less, but not much. Stamped steel,
I think. It's a little different from what many people expect, but
it's a good utensil and well worth the price. DId you get a fire
ring with it?

The character who claimed that his rusted, probably put
it in his damned dishwasher. Duh!

I never wash mine. Just a little rinse, and if there's stuck on
food, a brush with a plastic ChoreGirl, and all is well.

I have Calphalon, Le Creuset, Cuisinart, French copper,
Lodge and Wagner Iron, but my el cheapo stamped
chinese wok is indispensible to me. I paid about $10
for it maybe 8 years ago.

Be of good cheer! The Chinese are not as hung up on
brands as we are, it seems. The wok is fundamental.

HTH, and wishing you the joy of it!

Alex, reminding you to season it....