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5-Ply Stainless Steel
Induction Ready
Oven Safe up to 500°F
Dishwasher Safe
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Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
Get a carbon steel wok, I have SS cookware and use it accordingly but don't see how it would handle the functionality of a wok. carbon steel that is seasoned with correct cooking technique is almost as good as non-stick.
Does anyone recommend this over a carbon steel wok? I been switching from nonsticks to stainless so far, but haven't tried cooking with anything carbon steel yet. I am using an induction cooktop, so the thinness of a carbon steel won't help like in a gas burner.
I have both and I love both. A carbon steel(CS) wok heats up much faster than a SS wok, which is good for some cooking techniques, but it rusts easily, thus needing a bit of extra care. After using a CS wok, I brush it with warm water (soap water is not recommended at all), heat it to dry. Next time before using it, I rinse it with warm water, heat it to dry if I need to cook with food oil soon. With a SS wok, you cook acid food materials such as tomato without worrying it'll rust. It's also dishwasher safe.
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