On Jun 14, 4:33*pm, Arri London > wrote:
> dsi1 wrote:
>
> > On 6/14/2010 7:11 AM, Manda Ruby wrote:
> > > I own the one with helper handle as shown in (1).
>
> > > (1)http://www.wokshop.com/HTML/products...eel-wood-handl...
>
> > You better have an extra strong wrist. I think it's a dumb design for
> > home use.
>
> One type of wok has one long handle and one 'ear', looped metal handle.
> I know that one as a 'Peking' or 'Beijing' style wok. The other common
> type has two 'ears', which is the Cantonese style.
>
I see.

Though I didn't hand out in China Town back home, I had passed thorugh
the area enough that I'd notice the Bejing style wok if it was used
prevalently. But then, I was oblivious to cooking in those days that
also had a bad memory for things I wasn't interested in.


>
>
>
>
> > > I think that the one below - shown in (2)- would be better for storage
> > > purpose (and may be even for wasking) but I don't want to give this
> > > design at (2) a priority at the expense of moving out of the storage
> > > area to the stove top.
>
> > > (2)http://www.wokshop.com/HTML/products...d-handles.html
>
> > > So, what's your opinion on these two shown above because I am ordering
> > > from a store in San Francisco paying shipping fees cus the local Asian
> > > stores don't have carbon steel type and local other stores only have a
> > > 12" with one handle. *BTW, this store in SF also has nice lid/cover,
> > > i.e. heavy gauge (she'd couldn't tell me a number on gauge) that is
> > > made in US.- Hide quoted text -
>
> - Show quoted text -