OT:First Formula One comments of the yearHi again Brian- There's an arugment to be made about JV being biffed - he gets to start with whatever fuel strategy he wishes, while his temmate Heidfeld has to start with what he qualified...
I have a couple of old Leyse frying pans pbutted down from my mom that I like a lot, and I'd like to buy a larger one, ideally in wok form. However, I'm not sure what they're made of. I'm pretty sure they're not stainless. They're gray in color, with lighter colored riveted steel handles. They look look too light in color to be cast iron, though they are fairly heavy. Pretty sure they're not aluminum. Anyway, the reason I like them is because they're seasoned well and are stick resistant, they retain heat effectively and they're super durable. Unfortunately, all of the Leyse products I now see online are stainless. Does anyone happen to know what these pans are made of?
If they're no longer available, can someone recommend a good flat bottom wok? I'm considering a Calphalon One "infused anodized", but reviews are mixed. Also considering cast iron. I have an "authentic" carbon steel wok, but can never get it seasoned right, despite several attempts (wiped with peanut oil and baked in oven), plus it's round bottomed. Definitely not interested in a nonstick wok (they don't last). Perhaps I should buy a new carbon steel flat bottom and start fresh? What works best on the typical low-BTU household stove?
Thanks in advance.
