Time for a wok

I'm in the market for a new wok. I was thinking of looking for one made of stainless steel to avoid the rust issues. Also, I would like a non-wooden handle so that I can put it in the oven with impunity. Is this a good/bad idea? Also, my current wok is slightly too large to fit comfortably on my stove top without hogging more space than I would like, so I'd like a slightly smaller one if possible. Anyone have any suggestions on what to avoid/look for? Where to buy?

here is a source...

http://www.wokshop.com/

I've got to say that I don't like stainless steel woks. Stainless is an erratic heat conductor, for whatever reason, and that means that you almost inevitably get hot spots, cold spots, and everything in between. They just don't cook right, as far as I'm concerned.

I've got an old wok that I conditioned right and it's been serving me well for nearly 20 years. It's just a simple mild-steel device, but it conducts heat right, gets nearly red hot when I find the right heat source for it, and doesn't rust if I clean and dry it in a timely fashion.

The classic style (and flat-bottomed, too) has metal handles, so it can be put in the oven safely. It comes in several sizes:

http://www.wokshop.com/HTML/products/wo ... ndles.html

Anyway, just my 2¢.

Geo

FWIW, Aldi's is currently selling a stainless steel wok (with metal handle) and glass cover for just $16. I just picked one up for my dad and he couldn't be happier. They will be gone soon, (probably) never to return, so act fast if interested.

-ramon

Cogito,

I'd suggest a traditional carbon steel wok. Best place in Chicago to see a number of different types, and buy, is Wok's n Things on Wentworth in Chinatown.

Here's a past wok thread

Enjoy,
Gary

Woks 'n' Things Inc
2234 South Wentworth Avenue
Chicago, IL 60616
312-842-0701