I don't mind paying (and storing) if it cooks well. Could you explain how
to season - and should I do this every time I use?

Thanks.


> What I don't like about an electric wok is that the temp is even. I've
had
> my share of crappy woks...what I have now and really like is a hammered
> carbon steel wok, proper heating, once it's seasoned nothing sticks and
the
> irregularites make it much easier to keep food out of the center hot
spot.
> These can be a little on the pricey side, but I have friends that have
$25
> models (informercial-I think) and are happy with them. Honestly mine is
a
> really good one, but found it at a tag sale for around $10.
>
> I like the wok over the pan method of "stir-frying" but if I didn't use
a
> wok on a somewhat regular basis I wouldn't see a reason to have one
> especially with kitchen storage space being at a premium.
>
> Jessica
>
>