aluminium is a good cooking metal <:pepe_sad:560202541904953365>

Fr though I don’t think it would distribute heat well enough, at least with a large wok

With a small one maybe

But a larger one not so much since it’d lose too much heat to the atmosphere on the sides

Aluminum would conduct well enough but would conduct too well and lose too much heat, and cast iron would keep the heat but wouldn’t get it up the sides

@Tero we were looking at cast iron, because what else

Especially in the long term look at things

I might grab one though, although I don’t cook too much that I wish I had a wok for

Suggestions for things to make that require a wok?

asians use woks for everything <:pepe_smile:378719407977005068>

steaming dumplings, making soup

I steamed some chicken in my skillet earlier tonight

Before turning it into shredded chicken for burritos

Which I then seared closed on my skillet

<:pepe_smug:560207654207750154>

based

yeah chinks particularly seem fond of having stuff that they can use for everything
like the cleaver

I think a large wok would work with my largest burner

@Tero skillet is used for everything

Wok doesn’t have a flat surface

<:NPC:500042735617703967>

the other choice is carbon steel, but i don't really think it works very well on electric

Why wouldn’t it?

Electric is just a physical what transfer patch

Ngl

Cast iron doesn’t work great on electric

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