There are four different kinds of wok materials: carbon steel, cast iron, light cast iron, and stainless steel. Each of these wok materials has its strengths and shortcomings. I personally prefer stainless steel, mainly because I could wash them thoroughly as well as cooking any food that I want without worrying about rusting as in the case with other wok materials. Recently a friend of mine has some concerns that food particles might be left on the surface of his light cast iron wok. He has a medical condition that could be triggered by residues released from the wok. Therefore, he would like to have a wok that he could clean thoroughly each time after he cooks. The problem of his light cast iron wok is a tendency to rust after cleaning with dishwashing detergent. Consequently, I suggested that he get a stainless steel wok. When I looked for a stainless steel wok for him to purchase, I came across this wok. I was impressed by its price and the 3-ply construction over the entire body of the wok. I decided to give it a test and also to provide a review. For $52, this wok is a great value. The wok also comes with a stainless steel dome cover and a stainless steel wok spatula. The construction of the wok is excellent for its price. I tested the ability of the wok to be seasoned in achieving non-stick property. I fried a couple of eggs and cooked an omelet. Using my spot seasoning method, neither the eggs or the omelet stuck to the bottom of the wok. I like this wok, particularly its pricing. It is a strong recommendation from me.
