WOK this way (was RE: [Sca-cooks] If you only had one cooking pot)

[marilyn traber 011221]

> The one I've had for years and years I got off TV . . . The 
> 'original' Hand-Hammered Wok.  It is pretty brittle around the 
> bottom and more flexible at top edges. 

Huh. Mild steel shouldn't be brittle- it can't be- has no carbon (or minimal) 
to harden it up (given proper temperature treatment).

> I have seen thinnish cast iron woks . . . I guess they could have 
> been 8 gauge steel . . in places before. 

8 guage steel is pretty thick, about 3.25 mm, or a tad over an eighth of an 
inch. By comparison, most cast iron frying pans are about 1/4 inch thick.


> None of the ones I've seen 
> were in pieces on the floor, though.  Maybe it was a lamellar wok??
> 
> niccolo difrancesco

Well, if Adamantius actually remembers to get me a shard or three, I suspect 
I'll find out ;-) 

The only other possibility I can think of would be wrought iron (the REAL 
stuff), but it isn't brittle either, but rather grainy. Can't really see that 
being used, for all its wonderful characteristics.

Phlip