[SuziQ]

I bought a carbon steel wok off the TV; it's called "The Great Wok of China". I can use it now on my gas stove cause it has a rounded bottom. When we build the new kitchen, I'll have an electric cooktop, and then will need a flat bottomed wok. David left his flat bottomed one here with me when he moved out to Austin, so I'm all set.

You just have to remember that with a carbon steel wok, you don't wash it with soap, you just use an abrasive pad or brush with the hottest water you can get out of your faucet, and you dry it immediately.

[JenB]

Heh, we have a cast-iron pan which is dubbed "The Frying Pan of Doom".

[osagebowman]

A good one lasts a long time, I got LSA her wok in the late '70s.