Looking For A New Wok...

[janzman]

...My 30cm carbon steel wok has finally given up, it's had at least 25 years of very regular usage. I bought it from a long defunct Chinese supermarket in Nottingham called 'Hansons'.
I'm looking for a new one but I'm dithering between having to season the new wok or a non-stick variety. Can anyone shed any illumination on the subject?

[gingejbee]

Carbon-steel needs seasoning and can go rusty if not careful, and I'm not a fan of woks with a non-stick coating (woks are meant to be used very hot and non-stick coatings don't do well at high temperatures).
However, i can recommend stainless steel woks....had one for donkey's years...no seasoning, nothing sticks, nice high heat, never wears out or gets damaged.

[janzman]

I agree with you about non stick surfaces and high temps. When I got this wok I was a hugely enthusiastic 40 year old and relished the seasoning process, but now I'm a less than enamored 67 year old and I'm looking for something easier, I think I might look into stainless steel.

[Old_Geezer]

I have both types and not had an issue with either.
Personal choice I reckon.