On Tue, 31 Dec 2019 20:07:19 -0800, dsi1 wrote:

> You have to use the right pan for the job alright. That pan works great
> for frying steaks. For fried chicken, I'd use a bigger pan. If I was
> going to bake a chicken, I'd use my non-stick pan. I like to buy pans
> with all metal handles so that it can be used in an oven at high heat.
>
> I made some pork and green beans today. For that I used a wok. The wok
> is made of the same stuff as the carbon steel pan. I can do pretty much
> anything in the wok. The beans were blanched first in the wok and then
> it was fried. There's not too many pans around that are as versatile.

A sister of mine once gave me a wok along with some utensils and a fire
ring. However, it was flat-bottomed and had a nonstick surface, two
things that were exactly what I didn't want. I ended up burning the
coating and tossed it. Lodge makes cast iron woks and I'd bet those are
some heavy suckers. The skillet I'm working on weighs about 13 lbs. with
the lid on. I can pick it up with one hand but prefer not to as it has
a helper handle opposite the handle.