On Fri, 17 Dec 2010 14:38:24 -0800 (PST), spamtrap1888
> wrote:

> On Dec 17, 11:00*am, sf > wrote:
> > On Fri, 17 Dec 2010 12:41:17 -0500, blake murphy
> >
> > > wrote:
> > > if there are asian markets near you, a hammered carbon steel wok will be
> > > pretty inexpensive and work fine.
> >
> > Ditto. *No need to go overboard. *Buy a more expensive one and you're
> > throwing money away unnecessarily. *Most Asians buy theirs from the
> > market too and they use theirs on a daily basis. *I figure if it's
> > good enough for them, it's good enough for me.
> >
>
> A warning: Asian markets are filled with thin crappy sheet metal woks
> as well. Don't be fooled into buying one of them -- make sure you get
> hammered carbon steel.

Maybe he should buy one as cheaply as possible to figure out if he
will do enough wok cooking to matter if he buys anything better or
not. I have produced Chinese food that tastes like it came from a
restaurant using a round bottomed steel (no clue if it's carbon) wok
and ring that I bought at a hardware store in Chinatown, on an
electric stove. <shrug> You don't need the most expensive cooking
implements to produce tasty food.

--

Never trust a dog to watch your food.