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Reply to "Best pan/wok for stir-frys?"
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[quote=Anonymous]Only get a wok if you have a gas range. If you do, you'll get the best results with a carbon steel wok that you season yourself. Like any pan you season, it will get better with time and good care. The good news is these are cheap. You don't want a high-dollar non-stick All-Clad/Calphalon/whatever. If you have an electric range (induction, ceramic, or old coil-style) don't use a wok. You'll only get heat on the bottom; it won't carry up the sides and your cooking will be uneven. Instead, use a big deep-sided skillet. My 12" cast iron works best for me. You have to be a little careful with your tossing, so you don't toss stuff over the side. But it's the even heating all along the wide bottom surface area that's what you're looking for. [/quote]
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