When is my wok dead?

[Noodle Soup]

Yamada woks are very popular in Japan. They are hand made (with machine) and formed by hammering (not a single shot press). If you want something good, worth checking.

You can choose one from different sizes and thickness. 1.2mm is light and easy to handle especially when you have a strong berner.

I switched to a Yamada for my indoor cooking several years ago. Great flat bottom wok that I can use for a wide range of things. Outside on a dedicated wok burner, I used a 16-inch Chinese cast iron wok. Chinese cast iron woks have nothing in common with the heavy American types like Lodge sells. Very thin and a little fragile but super for stir fryiing.