I was fascinated by the 2 Japanese food stalls at Ion. They are located next to each other. One uses a stainless flat table top stove to fry Japanese noodle while the other uses the cast iron for their Tako balls. Both cooking utensil performed well so long as there is oil. I showed Daddy the various wok available at Takashimaya including the Iwachu cast iron wok and the Buffalo stainless wok. The Iwachu cast iron is made with good workmanship. However, the wok is heavy even without food in it. The Buffalo wok is much lighter and the promoter is very positively sure that the wok will not stick provided oil is added before turning on the stove. I was still thinking about it and needed to do more research but Daddy said just go for it. So we bought the 35 cm rounded base wok.
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