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'<br>My friend Steve and I have been discussing the merits of an uncoated carbon steel (PCW) flat bottom wok for a while now. Recently we had lunch at a Chinese restaurant where the chef made use of both. We sampled several dishes that he prepared for us. Amazingly, he made both the beef and the chicken in one pan, but used only one pan to cook them in! This is a very common practice these days with many chefs.<br><br><br>We decided to try out a set of three carbon steel woks, one made by Waring and two made by Amazon. We purchased six identical sets and compared them using the same testing methods as we normally do. The results were quite impressive. The Waring Pro Chef Flat Bottom Wok came out tops, not just in our lowest to highest ranking category but in all of the other categories as well.<br><br><br>We found that the PCW woks did require seasoning prior to being cooked in the hot oil. They did not require seasoning with salt or anything else. The six we tested all required seasoning to begin with. This means they are not the best value for money if you buy them pre-seasoned. We did not test them out at all in that regard.<br><br><br>If you are going to buy them pre-seasoned, do not assume they are any better than round bottom woks. This is because the vast majority of people who buy pre-seasoned flat bottom woks are doing so because they are cheap. They assume the manufacturers have done a good job with the coating. If you have any sort of concerns concerning where and how you can use [https://www.castermetal.com/stamping-parts-manufacturer/ https://www.castermetal.com/stamping-parts-manufacturer/], you could contact us at our own web site. It is really just a marketing thing. If you want the best value for your money, stick with uncoated cast iron.<br><br><br>The only way to really be able to determine how good each wok really is without testing each one is to do a side by side comparison of each one. Since we don't have access to a separate test kitchen, we had to do the comparison based on the characteristics we could see from the outside of each one. To make the comparison easier, we listed the characteristics that were most apparent for each one. The Pro Chef Carbon Steel Flat Bottom Wok was the top pick in both categories.<br><br><br>The Pro Chef Cucumber Peel & Save Wok with its long throw and wide surface is very similar to the Waring Pro Chef 8-ounce Spatula, the only difference between the two being the size (the Spatula is a little bigger). In our tests the Pro Chef Carbon Steel Flat Bottom Wok performed quite well, but it is important to note that it is a very heavy duty non-stick cooking wok with a very thick and heavy base. Those who are looking for a heavy duty, durable and full aluminum body for a frying pan should definitely consider this cookware option. However, if you are looking for a slightly thinner frying pan that still has a solid cast iron base and an uncoated carbon steel side handle, then the Pro Chef Cucumber Peel & Save is a great choice.<br>'