On 4/20/2012 9:05 AM, George M. Middius wrote:
> Doug Freyburger wrote:
>
>> The carbon seasoning layer on cast iron gets thick. The carbon
>> seasoning layer on spun steel stays thin. It is much easier in my
>> experience to remove the seasoning and get rust with a wok than with
>> cast iron.
>
> What is "spun steel"? I thought woks are either hammered (by hand) or
> stamped (by machine).
>
>

A spun steel bowl or wok is made by clamping a flat sheet of metal to a
motor and using a tool to shape the sheet into a bowl while spinning it.
It sorta works like a lathe. I think you can tell a spun steel wok by
the continuous tool mark line running around the the walls.