I have a couple of old Leyse frying pans passed 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.