Here we settle the debate of the superior Wok material once and for all.
When it comes to preparing delicious cuisine, the Wok stands alone. From smoking and steaming to deep frying and heating, a high quality Wok is a coveted tool in any well-stocked kitchen.
Woks are now available in a variety of styles that most often feature either a Carbon Steel or Cast Iron construction, since these materials have excellent heat retention and are long-lasting. These different types of Woks do vary in cost and features, so it is important to consider the pros and cons of each Wok material to decide whether a Carbon Steel or Cast Iron Wok is best for your kitchen.
Probably the most popular type and often used in Chinese kitchens, Carbon Steel Woks are affordable and are a great conductor of heat. Here are some of the advantages of this material.
While a Carbon Steel Wok has many advantages, there are a few things to consider when choosing this material for your kitchen.
While not as popular as a Carbon Steel Wok, a Cast Iron Wok is available in two distinct styles: the Chinese-style Wok and the Western-style Wok. Made with a mixture of iron and carbon, a Cast Iron Wok is a poor heat conductor and much heavier than its Carbon Steel counterpart.
While a Cast Iron Wok offers many advantages, there are a few things to consider when choosing a Cast Iron Wok over a Carbon Steel one for your kitchen.
When it comes to deciding between a Carbon Steel vs. Cast Iron Wok, Carbon Steel is not only our recommendation, but is the choice of experienced professionals as well as talented home cooks around the world. A Carbon Steel Wok is lighter, easier to use, more versatile, and even more affordable than a Cast Iron Wok.
This, combined with the superior even heat distribution, makes our Carbon Steel option, like the Made In Carbon Steel Wok, a favorite for home cooks.
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