Cast iron wok is the utensil of the past. These days you can find a variety of different materials, sizes and shapes in woks. Some popular ones include carbon steel, stainless steel and also there are the Teflon coated electric woks.
There are 2 types of cast iron woks
Cast Iron Wok
Chinese ones which are thin about (3mm) and light weight
Western ones which are thicker (9mm) and heavier in weight
Chinese woks
They are very effective in heat retention, cook food evenly and quickly. They are particularly suited for stir frying or cooking foods at very high temperatures, as they facilitate cooking with little oil, without the food sticking.
However one needs to be careful in handling them as they are relatively fragile and can shatter on being dropped or mishandled.
Western woks
Being relatively heavy in material, makes them take a longer time in getting heated or cooled. This makes temperature regulation difficult while cooking. The heaviness of the wok sometimes makes it difficult to toss food quickly especially in stir frying for short cooks.
Stainless steel woks
Though they are the most modern versions in woks, many cooks, particularly Chinese, prefer them the least. As the cooking demands more oil or water in order to prevent the food from sticking and burning. The typical wok flavour is lost due to the difference in material (steel Vs cast iron).
However, you can also find light weight and inexpensive version in stainless steel. And the best part is that they never need to be seasoned.
Carbon steel on the contrary is also used these days. Being light in weight and good conductor of heat makes them a popular choice.
Again they vary widely in price, style, and quality, based on their making technique.
However the disadvantage is that they often end up with 'hot spots'. Secondly once their carbonized layer of seasoning gets off, it is gets difficult to reason them. So, there is a need of additional oil to prevent food from sticking and burning.
Therefore, even with the invention of modern woks, a typical Chinese style cast iron wok if far more suitable for cooking with a variety of techniques.
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Mr. Bar-B-Q Cast-Iron Wok Feature
- Cast iron heat retention provides quick, efficiant and even cooking, perfect for gas
- Perfect for charcoal grills
- Excellent for electric grills
Mr. Bar-B-Q Cast-Iron Wok Overview
Cast iron wok, the very best in gourmet cooking. This will be cooking at it's finestMr. Bar-B-Q Cast-Iron Wok Specifications
Much heavier than traditional steel woks, this solid cast-iron wok absorbs and retains heat at the high temperatures needed for superior stir-fry cooking. A flat bottom sits the wok securely on a stovetop, gas grill, or charcoal grill, while two loop handles allow for safe lifting with oven mitts. The wok measures 14 inches in diameter (17 inches with handles), and 4 inches deep--generous enough for a family-size meal. The wok must be seasoned before first use to create a nonstick patina that also helps prevent rusting. After washing, apply a thin layer of vegetable oil and heat the wok for one hour. While the wok can be seasoned on a grill, an oven works best. Instructions for the seasoning process are included with the wok. After subsequent use, the wok should be washed by hand and dried before storing. Mr. Bar-B-Q covers the wok with a five-year warranty against defects. --Ann Bieri
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