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- Get a carbon-steel wok. Just say no to stainless steel, heavy-gauge cast iron, and nonstick. None of these other materials are ideal or even appropriate for proper stir-frying technique. Stainless-steel woks are often heavy, food tends to stick to them, and they don’t take on a patina like carbon steel does.www.epicurious.com/expert-advice/the-best-wok-for-stir-frying-at-home-article
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