|
What exactly is "hard anodized" and how non-stick is it. I'm getting rid of my teflon and I want something lighter than cast-iron.
Also is it better to have a carbon steel or stainless steel wok?
Also are pre-seasoned cast iron pans just as good as ones that you season yourself?
__________________
"Remember, it takes two to lie. One to lie and one to listen." -Homer
Unless you are the freakin Highlander, what is the point in learning how to fight with a sword?
|