Hello! I have many tin-lined copper pieces (All Baumalu from tjmax etc) that I love. I'm trying to decide whether to purchase the williams-sonoma stainless-steel lined copper wok. Mainly because I would like to worry less about the maintanence (my baumalu pieces have iron handles that constantly accumulate rust spots) and also because I can be less delicate with stainless-steel lining.
Also, my carbon steel wok reacts to anything acidic and I want soemthing that doesnt. Anyone who has used this?
here's a link to the wok: