somewhereintime

24# BiscottiGelato

I'm used to work with Carbon steel woks, but my wife, my mom and  in-law all hate cleaning  them,
so I end up replacing the carbon steel woks very often. It works out better if I buy a lasting wok
instead. and the foods  turn out better, maybe you don't believe.
I actually saw the wok crates  for stovetop at Handy Appliance on Fraser at 17th. just behind the
Bible Society on Kinsway. I don't know if they would sell the crates alone or if it would fit your stove.

somewhereintime

26# BiscottiGelato

I've been using Caphalon anodized wok at home for almost 20 years now,
I have a 12" flat bottom with single handle, no Teflon of course, and 2 smaller ones for fun.
The 12" one is still in good shape depite the colour faded a little.
Caphalon perfected the anodized technology, on the other side of the ocean, the Circullon cookware
from Hong Kong  are quite nice too, the Bay use to carry them. However, they are not as durable as
Capahlon and they have the Teflon coating on the pan as well.
Another new product line is German Titanium woks( and pans), at $300-500 a piece, very similar to
Anodized but lighter weight and more appealing.
I bought my Caphalon cookwares at Seattle Factory Outlet, sometime they have 50% off sale and duty free.

somewhereintime

"""You should season (開鑊) this to create a non-stick surface."""

how to 開鑊ar?
tofu 發表於 2010-1-29 16:19

Are you expecting answer from B G

somewhereintime

Unless you are using a new carbon steel wok, seasoning is almost unnecessary.
The US Lodge and Wagner brand cast iron skillets are pre-seasoned.
The Hard anodized  aluminum and Enamel cookware do not require seasoning,
even the new "Light Weight Cast Iron Wok" from China are pre-seasoned, just
wash with hot soapy water and ready for stove.