mingwei

What about the Thai made Misubishi? Its less than 1k for a colour version, and $1k+ for a s/s version for the 421l one. I'm intending to get it so if anyone has any bad news about this model, I would like to know =)

I'm using the WMF stainless steel wok. Its 18/10 s/s. Only bad thing is the base is too flat for the 36cm. And the 40cm may be too big (and too expensive) for some people. As I've read in so many articles in the forums, it depends on how often you use it. No point getting it if you cook like once a month. But stainless steel reacts with food??? I thought its the best non-reactive material consumers can get. Any one can clarify?