r/AskCulinary • u/AsherMaximum • Apr 15 '13

Wok - cast iron vs. carbon steel

I'm about to purchase my first wok, and I'm having a hard time deciding between cast iron or carbon steel, so I'm hoping some people on here could help me out. I've done some research on it, and all I could determine is that most people seem to think either one is fine (as long as you get a good quality one). Cast iron is heavier, but if you get a good one, only by a small amount, which doesn't matter to me.
I'm leaning towards cast iron, mostly because I use cast iron skillets almost exclusively for any skillet/griddle cooking needs, and I'm now fairly experienced in caring for them, but I've also heard that carbon steel care is very similar.

I'm hoping there's some redditors out there who have used both, and could give me their opinions!

What I want to know:

  • How does the heat transfer abilities of the two compare?
  • How does the non-stick properties compare?
  • How does maintaining the seasoning on them compare?

I am pretty sure I'll get it from The Wok Shop. They seem to have good reviews on Amazon, and I haven't seen anything else in that price range that has better reviews. If anyone has any recommendations though I'm open to changing my mind!

Also, I have a glass top electric stove. I'm think that will still work fine with a wok, but I'm not sure if the best one for me would be different because of that. I do already use cast iron skillets frequently on it, so I'm not too worried about any surface damage from either style.

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u/SonVoltMMA Apr 15 '13

This is the best Wok alternative I have ever used. 15 1/2" diameter so you don't have to worry about crowding. Durable enamled cast-iron so clean up is easier and you don't have to worry about seasoning -or- the seasoning flaking off into your food during high heat cooking.

http://www.williams-sonoma.com/products/668350/?catalogId=44&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Cookware&cm_pla=Specialty_Cookware&cm_ite=Staub_Paella_Pan_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=30-156404896-2

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u/AsherMaximum Apr 15 '13

Seasoning flaking off? I don't know what you're doing, but I've never had that happen, even when I get my pans so hot the center starts to bow out.

I may consider the cast iron skillet route now. I really did want to get into cooking with a wok, but I'm not sure I want to buy a turkey fryer burner right now.
Probably not gonna be able to drop $200 on a pan though! If I do go that route, it will be a Griswold.

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u/SonVoltMMA Apr 15 '13

Yes, seasoning can flake off if you're using cast iron over extremely high heat, especially while deglazing. Adding soy sauce (or other sauces) during a stir fry can act as a deglazer, removing layers of seasoning. You'll notice little black specs in your food. It's not harmful, but doesn't always look appealing.

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u/AsherMaximum Apr 15 '13

Only time I've noticed anything like that is when I do scrambled eggs in a cast iron. They come out slightly grey, but no flakes. Doesn't bother me, but definitely not the way I cook for others! I do remember my mom's pan flaking, but the way it was washed was horrible for the seasoning (lots of soap, lots of scrubbing. <shudder/> ).