That's what I want. I want one I can season. And the nonstick surface is nice but you can't slide things up the side to reduce the heat. They just slide back down into that little round spot for the flat bottom I don't like. I am thinking about a cast iron one.
I have two of them and use them all of the time it seems. One of them is an eclectic one which comes in handy but I like the regular one better. You can change the heat faster with a regular one.
I have one that is made for the outside, it has its own burner that is propane, can flop the pot holder and use it for the fry pot for turkey, and boiler for crawfish. I use it every once in awhile more than not at all but less than often. One of those things for my outside kitchen. Had a chance to get it on sale for less than $50.00 year end clearance last year.
__________________ prepared with passion and served with love !
Had one many years ago and gave it up to concentrate on Mediterranean cooking, ingredients and techniques.
I can stir fry just as well in any skillet or fry pan.
The flat bottom wok baffles me. I know they are made so people with electric ranges can use them. But having a flat bottom just makes it a really deep skillet. The whole purpose, I thought, of the rounded bottom was to make the cooking efficient with fuel and oil.
Suzie, I wish I knew you were still on the wok hunt. I would have kept an eye out for one last weekend. I made a road trip to east Tennessee. We stopped at the Lodge Cast Iron outlet and a couple of other cookware outlets down there.
I am still shopping for the round bottom but I do have an Emeril flat bottom I use quite often.
Suzie
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