... of a metal is a measurement, and so cannot be thinned and retain said gauge. The thickness of a given steel varies by which form of steel is being measured. In the case of Stainless, 18-gauge measures .050, or "fifty thousandths," as a machinist or metallurgist would say it. Now this thickness is the thickness of the metal prior to pressing. The punch press process ...

... Gauge of a metal is a measurement, and so cannot be thinned and retain said gauge.  The thickness of a given steel varies by which form of steel is being measured.  In the case of Stainless, 18-gauge measures .050, or "fifty thousandths," as a machinist or metallurgist would say it. Now this thickness is the thickness of the metal prior to pressing.  The punch press process ...

... of a metal is a measurement, and so cannot be thinned and retain said gauge. The thickness of a given steel varies by which form of steel is being measured. In the case of Stainless, 18-gauge measures .050, or "fifty thousandths," as a machinist or metallurgist would say it. Now this thickness is the thickness of the metal prior to pressing. The punch press process will result in ...

Gauge of stainless steel is something I should probably have considered when I bought a ss prepping table in June since I had been alerted to gauges in the purchase of a kitchen sink not that long ago. This table some similar in appearance and somewhat more expensive on line (probably not that much though considering inflation, and s&h was included) than one I had purchased in the warehouse...

...> to the boil in the end. Is this the reason? I then reseasoned it before putting away. Should I just reseason it to restore the patina? I'm guessing I should use the stainless steel wok for things that require boiling. Grace Young suggests frying some bacon fat and scallions in it after seasoning it, and avoiding both boiling and acidic foods or condiments the first few times you ...

... bringing a sauce to the boil in the end. Is this the reason? I then reseasoned it before putting away. Should I just reseason it to restore the patina? I'm guessing I should use the stainless steel wok for things that require boiling. Just go on using it. Don't worry about a perfect finish all the time. The seasoning isn't like a perfect enamel finish, and although it may look a ...

... black patina. However after I made my first dish I was concerned that some of the patina had come off in patches mostly around the base. The recipe involves bringing a sauce to the boil in the end. Is this the reason? I then reseasoned it before putting away. Should I just reseason it to restore the patina? I'm guessing I should use the stainless steel wok for things that require boiling.

...your reply. The wok I bought is definitely aluminium - I checked it with a magnet this morning. I don't know what you bought, but don't be so sure it's aluminum. Be aware that most stainless steels, like aluminum, are non-magnetic. I think I'll get the Hancock London Wok. My only concern was that its only 1 mm gauge. Will this make any difference and lower than the norm? ...

"ian@notcox.net" <iann@notcox.net> wrote I have one stainless steel wok that works with electricity fairly well, except for food sticking far too easily to the surface. ... Wall chinese supermarket locally for about $16 (their last one in stock, too). I just bought a stainless steel wok for a friend, that apparently has a silicone coating. The reviews were pretty good. I bought it...

...gmail.com> wrote: I was wondering if the stainless steel would be of any use to me. ...some things otherwise they wouldn't make them. The stainless steel is more for the ego. Some people just... premium for the brushed steel fron dishwasher and all stainless stove and fridge. They have the kitchen-aid stand mixer in stainless, the quisinart coffee maker and food processor the same....