On 7/12/2013 12:13 PM, dsi1 wrote:
> On 7/12/2013 6:02 AM, casa bona wrote:
>>> Was that the Martin Yan edition?
>>
>> I bit on that too, what a mistake - cheap low carbon steel, and the ring
>> was largely useless on my smooth top range of the time.
>
> You really need a wok with a flat bottom if you're going to use it on a
> glass top stove. I think most people will find that these pans will soon
> start to develop a curve on the bottom which causes the pan to rock. A
> few blows with a rubber mallet or the palm of the hand in the middle of
> the bottom will install a small concave surface that will as sit flat as
> a wallflower at a hootenanny.

Fair point, although my Yan wok may have had a flat bottom, it just
wasn't big enough to cover enough standard burner size.

>
>>
>> Garage sale.
>>
>> I presently use and thoroughly am impressed by:
>>
>>
>> http://www.amazon.com/T-fal-A8058962.../dp/B000MYI2ZO
>>
>>
>>
>> Wait for a Kohls coupon and save eveen more...
>>
>
> An aluminum wok? That's a strange idea to me. I'd warp that thing at the
> first fry. The thermo indicator is there to keep you from overheating
> the pan but I would just have to ignore it. OTOH, people that have
> bought it seem to dig it. If you add the Joyce Chen steel dome lid, you
> have a combo that's completely goofy and topsy-turvey.

That's not a bad idea for steaming, I might do that! Thanks.

Yes it is very lightweight, but no warping yet.