FoodBanter.com - View Single Post

Chemiker

On Fri, 17 Dec 2010 10:49:00 -0600, wrote:

>Chemo the Clown > wrote:
>
>>Buy them both. They really aren't that expensive.
>
>yeah I might do just that
>
>any advice on a decent wok to buy? Brand and model?

All I can say, is get a cast wok. Not a stamped steel thing. If it
looks thin, it is and will not serve you well. No cast woks are not
like cauldrons. They are cast thin, and turned to even the inner
surface. Not expensive. I bounght one at a locall asian store for
under $25. It is one of my treasures.

Stamped steel (cheap) you can get her in Texas for about 19 USD.

Alex, who reminds you there are no real brands. These items are
commodities. Everybody has one, 20000 BTU in the household or not.