/ck/ - Food & Cooking

>>8611213
cool story bro

>>7583781
i'll just quote my main nigga kenji, as i can't be bothered to throw my own pearls before swine:
>Carbon steel is your best bet. It heats quickly and evenly, is highly responsive to burner input, is durable, inexpensive, and when properly cared for, will end up with a practically nonstick surface.
high conductivity, considering the relative dearth of heat on a home range, is important. on these ranges, you can't toss all your shit in a wok like they do at restaurants. assuming you'll stir fry in batches, cast iron runs the risk of overcooking once the stir fry is finished.

carbon steel radiates heat on a level comparable to cast iron, while being more responsive to shifts in temperature and lighter. what's not to like?