The weird hot spots can fuck with the seasoning, so you have to heat your cookware pretty slow

well for mine, it deformed slightly because the metal is very flexible, and so it doesn't sit or heat evenly

Wouldn’t aluminum suffer the same thing?

no

And I thought you didn’t have an electric stove

aluminium would be thicker

Eh, I suppose

I wonder what the heat expansion on aluminum is like

Brb

Steel has a way lower coefficient of expansion than aluminum

Like

Wayyyyy lower

2/5s as much

Same for cast iron

just have a look at how thick these walls are though
and they usually sit on an even thicker base

True

But they’d have to be 2.5 times as thick as the steel

Although idk how thickness plays into other parts

Point is electric stoves kinda suck

Lol

yeah they do

Anyways

If I made anything with a very large wok

What would you recommend it be?

wait are we talking about dishes or material

A.

The material would obviously be cast iron

I’ve already got 30 lbs or so

Might as well get more

kek

I just realized I have more than double the mass of cookbooks as I do cast iron

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well anyway you should make this, regardless of what in

What is

sichuan beef soup

quite spicy

Eh

Spice isn’t quite my thing

I’m not a masochist, you see

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sad tbh