Hey ya'll, I'm in the market for a wok, but I'm wondering if those nice and thin Cantonese woks get "too seasoned" and get too slippery. I've heard it's beneficial for the sides of the wok to be able to collect food pieces so that the middle portion remains empty and ready for your next ingredients. So I'm assuming the best wok would be one with a slippery surface, yet irregular in texture. And irregular through and through, not just on the surface (because eventually the surface will be worn smooth right?)
I'm on the fence here. Cast iron? Carbon steel? Handmade artisan Williams and Sonoma? Thoughts?