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Washing Up
Okay, but than what was YT2095 talking about a big bag of salt for?
GB said:Cast iron is not a great material for a wok if you plan on doing traditional Chinese cooking. The benefits of carbon steel is that you can have hot and cool areas of the wok. You cook food in the center where the heat is hottest and then move the food up the sides as it is done. The sides are much cooler so the food that is cooked does not overcook, but still stays warm. With Cast iron it sucks up the heat and holds onto it so the sides will get rocket hot as well.