I have an induction stovetop. With that said; will this wok work on it? What is difference between carbon steel and stainless steel? If this won’t work; do you recommend a stainless steel brand?
Renee, I’m sorry I’m late responding to your question. I’ve been away for Chinese New Years. You can stir-fry on an induction stove. You will need a 14-inch flat-bottomed carbon-steel wok. Once in a while the contact of the flat-bottomed wok with the burner isn’t perfect. The flat-bottomed cast-iron by Joyce Chen works perfectly on a glass-top but I don’t like cast-iron because it is so heavy—and therefore very clumsy to use when stir-frying when you need to be able to pick up a wok quickly. It also takes much longer to preheat and once your stir-fry is done the pan retains heat so if you don’t get the food out promptly it will overcook. So each pan has its advantages and disadvantages. I’m sorry there’s no pan that’s 100% perfect.The best source for a carbon-steel or cast-iron wok is the WokShop.com. It’s inexpensive, American-made and built to last. When you order your wok, call and speak to the owner Tane Chan. She is extremely knowledgeable about woks.
Carbon-steel and cast-iron are the traditional materials for woks in China. Both become naturally nonstick with use, like a cast-iron skillet. With use, you’ll need less and less oil for cooking as the nonstick surface develops. Carbon-steel heats quickly and spreads the heat evenly up the sides of the wok. In contrast, stainless-steel will not develop a natural nonstick surface with use and in fact, food is likely to stick.
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I have an induction stovetop. With that said; will this wok work on it? What is difference between carbon steel and stainless steel? If this won’t work; do you recommend a stainless steel brand?
Renee, I’m sorry I’m late responding to your question. I’ve been away for Chinese New Years. You can stir-fry on an induction stove. You will need a 14-inch flat-bottomed carbon-steel wok. Once in a while the contact of the flat-bottomed wok with the burner isn’t perfect. The flat-bottomed cast-iron by Joyce Chen works perfectly on a glass-top but I don’t like cast-iron because it is so heavy—and therefore very clumsy to use when stir-frying when you need to be able to pick up a wok quickly. It also takes much longer to preheat and once your stir-fry is done the pan retains heat so if you don’t get the food out promptly it will overcook. So each pan has its advantages and disadvantages. I’m sorry there’s no pan that’s 100% perfect.The best source for a carbon-steel or cast-iron wok is the WokShop.com. It’s inexpensive, American-made and built to last. When you order your wok, call and speak to the owner Tane Chan. She is extremely knowledgeable about woks.
Carbon-steel and cast-iron are the traditional materials for woks in China. Both become naturally nonstick with use, like a cast-iron skillet. With use, you’ll need less and less oil for cooking as the nonstick surface develops. Carbon-steel heats quickly and spreads the heat evenly up the sides of the wok. In contrast, stainless-steel will not develop a natural nonstick surface with use and in fact, food is likely to stick.