Clint
TVWBB Olympian
I'm thinking about getting a new wok, it'll be used mostly on my stove I figure. I've been using a 12" cast iron skillet for fried noodles & stir fry for the last couple of days and thought about stepping up my game....it's been ~20 years since I've had/used one.
Here's a cast iron one - the Lodge Logic:
http://www.amazon.com/exec/obidos/ASIN/B00063RXQK/tvwb-20
and here's one made from carbon steel:
http://www.amazon.com/exec/obidos/ASIN/B002AQSWNE/tvwb-20
Any pointers?
Here's a cast iron one - the Lodge Logic:
http://www.amazon.com/exec/obidos/ASIN/B00063RXQK/tvwb-20
and here's one made from carbon steel:
http://www.amazon.com/exec/obidos/ASIN/B002AQSWNE/tvwb-20
Any pointers?