carbon steel for wok, no Chinese cook is using a cast iron one, trust me. Way too heavy to even attempt to toss anything, tossing over a high heat is key to wok cookery.
$20-30 at any Chinese restaurant supply store, whether tap phong or ones uptown.
They're easy to season especially compared to unseasoned cast iron. Although most cast iron pans sold on the market come preseasoned already.
Get a flat bottom one unless you have a gas burner w/ a wok ring.
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