Since wok is a 3 letter word I can’t search for prior threads on the topic so forgive me if it’s been discussed.
We owned one years ago. Some sort of steel - maybe carbon, though we never seasoned it (wouldn’t have had a clue how to do that). We rarely used it, and we were moving, so it went to a thrift sale.
Now we want to do more stir-frying and we really need one - the big frying pan just doesn’t cut it for various reasons. I gather carbon steel, thoroughly seasoned, is The Way To Go.
Only… I’m lazy. My beloved cast iron dutch oven got the seasoning messed up and we still haven’t gotten around to successfully scrubbing it and re-seasoning it, so maybe carbon steel would not be my friend.
There’s a Calphalon stainless steel wok at Amazon. I could pay 160 bucks for it and get Prime shipping, or get it for half that through a third-party seller. Oh, and it doesn’t come with a nice dome lid like the carbon steel (40ish bucks) one does.
How badly would I regret getting a stainless steel wok? We’re not restaurant-quality chefs and this would not be used every day, so The Perfect Wok isn’t a requirement… just one that’s “good enough”.
And, how badly would I regret not having that domed lid?