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.

On Apr 20, 3:15*pm, dsi1 > wrote:
> 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.

Yep. My old Taylor and Ng spun steel wok has a spun aluminum lid as
well.

On 4/20/2012 1:13 PM, spamtrap1888 wrote:
> On Apr 20, 3:15 pm, > wrote:
>> 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.
>
> Yep. My old Taylor and Ng spun steel wok has a spun aluminum lid as
> well.

I've never heard of that outfit before but they make some beautiful
woks. There's nothing that would work on an induction stove though. My
wok is a smallish one with a flat bottom. I modified it by beating on
the bottom with a hammer so that my wok remains stable when heated. It's
a rockless wok.