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Cast iron or Steel Wok
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ChefDave
Posts: 142
I have always used a steel wok when cooking inside. Can I get some comments on what is appealing to current users (steel or cast iron) and why they prefer the wok they use.
Comments
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Letts-Do-It,
I have used spun or beated (good word)steel for many years because for me they heat up faster, if you take care of them they do not rust and the cast iron takes longer to heat up.
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I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Letts-Do-It,[p]Carbon steel. Cheap, light, easy to control temp, etc. I'm still using the same one I bought in a chinese food store in 1973 and that went to college with my two kids (my wife, who is chinese, thought I should get a fancy new one so she gave my old one to the kids. I have never forgiven her.)
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