GA Home Cook
Sous Chef
I have been mulling over buying a wok. so I have some questions of the group. Looks like there are four basic metals. Stainless Steel, non stick, cast iron and Carbon steel.
1. Which one do you recommend?
2. Do you use it for more than the occassion fried rice?
3. Is the 14" the standard?
1. Which one do you recommend?
2. Do you use it for more than the occassion fried rice?
3. Is the 14" the standard?