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Title: I agree with Tim
Review: I have an antique Ng and Taylor carbon steel wok that has worked incredibly well for 30+ years. Round bottom so I can scoop food up the sides when needed and when I turn the heat off, the heat starts to go away. I tried cooking on a friend's Lodge wok and the meal was almost over by the time it heated up and it was still hot when people started going home. I love cast iron, especially Lodge, but woks should be carbon steel and not cast iron or non-stick.
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