choosing a wok
I'm soon to have a gas range on which I'd like to
start using a wok. I'd like to get a thin-walled
wok, so that it will cool quickly when necessary.
I don't mind seasoning the wok, but would prefer
not to worry about rust. Has anyone used a thin-
walled stainless steel wok in the 'traditional'
way (seasoned, very high heat, not relying on a
thick wall to hold heat). I have read several times
that stainless is not as good as carbon steel, but
I have never read anywhere exactly why this is
true. Feedback from someone who has tried would