From a quick internet search: "The most common complaint about stainless steel is that it is thinner, doesn't heat as evenly as carbon steel and develops hot spots. It also requires more oil than the traditional wok and because of its inherent cooking shortcomings. If someone invests in a stainless steel wok, it should be top of the line." Also: "stainless steel woks aren’t very good. For one, they’re super heavy, making them tedious to use. Worse, they don’t distribute heat very well. Even when equipped with an aluminum or copper core, a stainless steel wok won’t respond to quick temperature changes very well. Given than stir-frying often involves quick temperature changes, this makes it a poor choice for your wok. Finally, stainless steel is harder to season than either cast iron or carbon steel, so you’ll have to put in more work to clean your wok."Don't hate, but why carbon and not stainless?