^ThisI love most all clad pans, it just seems dumb for a wok
It's FANTASTIC for pots and pans. No one wants to flip food in a 5# wok with an 18" lever on it.
^ThisI love most all clad pans, it just seems dumb for a wok
Ended up with vegetables all over your BALLSACK SPOON REST?I have yet to master the no utensil pan flip.
Ended up with vegetables all over your BALLSACK SPOON REST?
I've concluded, through considerable trial & error, that all pans are NOT capable of this.I have yet to master the no utensil pan flip.
I've concluded, through considerable trial & error, that all pans are NOT capable of this.
Yeah, being able to do the flip definitely depends on the curve at the edge of the pan.
@Valve1138's carbon steel should be pretty nice too...Best wok you can buy is the 6 dollar stamped steel one with a wooden handle at the Asian store. Bring it home, season the fuck out of it, use it for the next 12 years.
If it gets rusty because it got left in the sink with water in it, scotchbrite it, re-season it and pretend it never happened.
@Valve1138's carbon steel should be pretty nice too...
I knew you were getting up there in years but I didn’t realize you were THAT old.More than that! My 10" cast iron was made in ~1890.