Carbon Steel Vs. Cast Iron Wok

Woks are popularly made of cast iron or carbon steel.

A wok is a pan with a rounded bottom that's commonly used when frying and steaming Asian foods. Two of the most common materials for woks are cast iron and carbon steel, both of which are adequate to the task, but each has unique properties.

Color

Carbon steel woks tend to be light gray in color, unless they're specifically treated to be black. Cast iron woks are naturally black.

Weight

Carbon steel woks are lighter in weight than cast iron woks. The bigger the wok is, the more noticeable this difference in weight becomes.

Protection

Carbon steel woks need very little maintenance beyond being washed and dried. Cast iron woks usually come with a protective coating that should be monitored because if the coating comes off, the wok may rust.

Texture

Carbon steel woks are smooth to the touch. Cast iron woks tend to be rougher, and more porous.

Performance

Whether a wok is made from carbon steel or cast iron offers no intrinsic benefits to the cooking process. Both will work, though different materials may be better suited to certain types of cooking.

References

• Wok Definition
• How to Identify Wok Materials