I’m sure you’ve seen a cracked cast iron before. Carbon steel is just as durable as cast iron, and some argue that it’s more durable because carbon steel is “softer” than cast iron, which is a bit more brittle. Very DurableĬarbon steel has been used for a very long time not only for woks but also frying pans and many other types of cookware, like a paella pan. Meaning, they will react to your heat adjustments much better than a cast iron wok, which will keep that heat for a very long time. Given that carbon steel woks are usually thinner, around 1.5-2 mm, they hold only just enough heat to cook properly and usually require a high heat. Even if you’re only using a home stovetop, in just a few minutes your wok can become ripping hot. The whole thing about wok cooking is being fast. ![]() In comparison to cast iron, carbon steel wok are much lighter, making them the ideal material to choose if you’re looking to toss your food around like a wok master and get that “wok hei”. Here are some more pros and cons in details about carbon steel woks: Pros Lightweight It’s lighter than cast iron, so it’s definitely possible to pick up the wok to toss your food around, it heats quite fast and still retains a good amount of heat, and it’s cheaper than cast iron too. Carbon Steel WokĬarbon steel is basically the standard for woks. So if you have a cast iron wok, you’re going to need to preheat your wok for a longer period of time to get it where you need it to be. It can retain heat really well because of its poor heat conductivity. Doesn’t Conduct Heat WellĬast iron doesn’t conduct heat really well, people seem to get that confused a lot. You’ll have to rely on your spatula to do that. Well, if you’re going with cast iron, you can say goodbye to that, unless you’re strong, you won’t be able to toss food. Have you ever seen an expert cooking with a wok? There’s lots of tossing of the food to get that famous “wok hei” (breath of the wok). That in itself removes a lot of doubt when you cook in a new piece of cookware for the first time. In many homes, you’re going to find a cast iron piece somewhere, which means for many this will be a familiar surface to cook food on. That’s because cast iron is super durable, hard to break and can take quite a beating. You’ve probably seen it before, a cast iron skillet being passed from your grandma or grandpa, to your parents and maybe now you have that same piece of cast iron in your own home. So, when a piece of cast iron gets hot, it stays hot for a very long time. Here we’re going to take a look at the main pros and cons of a cast iron wok: Pros Retains a Lot Of HeatĬast iron has a lot of mass, meaning it can hold more heat for a long period of time. Not only that but it’s able to withstand very high temperatures, that’s why you can see it’s commonly used in woks, where the ability to go that high is almost essential. Cast Iron WokĬast iron is used for all kinds of cookware, and for good very reasons, it’s durable, sturdy and lasts for a lifetime. I’d say that carbon steel will cook slightly faster, since you don’t need to preheat as long as cast iron before you can start to cook. Now, when it comes to cooking, it’s just about even. ![]() Other than that, I believe they’re similar once they’re very well seasoned. It just might require a bit more time with a cast iron wok. Are the Non-stick Capabilities Similar?įor carbon steel woks, if the wok is seasoned properly, I would say it has higher non-stick capabilities than a cast iron wok at the start.īut both can become similarly non-stick. On the contrary, carbon steel is smooth and not as porous as cast iron, which is why people experience flaking. The theory is that, since cast iron is more porous, the flaxseed oil has a place to “stay attached” to the surface. That’s because lots of carbon steel users have found that flaxseed flakes off a lot and in big chunks. After doing hours of research, I’ve found that, for carbon steel, you want to use other high smoke point oils. Lots of cast iron enthusiast use flaxseed oil to season their skillet. The only thing that I would change is the oil you use to season them. And with the proper preheating and technique, I haven’t had a stuck egg in forever.Įven though cast iron is more porous and rough, for a wok in carbon steel and a wok in cast iron, the seasoning process in very similar, practically identical. ![]() If you’ve used either of these types of cookwares, then you’ll know that they need seasoning, both can achieve surprisingly great levels of non-stick. Conclusion Is the Seasoning Process Similar?
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