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Wok science

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Wok science

oc climber | Feb 14, 2006 08:10 PM

Looking at purchasing a wok for the new gas stove.

I've read about many different types and had come to the conclusion that carbon steel was best. So I run down to my local Asian grocer and all they have is cast iron. Wouldn't cast iron be too hot in spots (spots you use to get food out of the way and slow cooking as you stir fry other items) as it conducts heat very evenly and holds it for long periods?

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