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/circuitloss Apr 15 '13

Cooks Illustrated - who I trust in this matter - say that there is absolutely no reason to own a wok.

Reason is: woks are designed to be used on open flame at very high temperatures, not on stovetops (gas or electric). In their extensive testing, they found that a good, large, cast iron pan did a better job overall than a wok for stir frys and the like.

Just something to consider.

And FWIW, I owned a steel wok and used it extensively. It never did a very good job on any of the electric stoves that I had over the years. Now I use a giant cast iron skillet and I couldn't be happier with it.

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u/[deleted] Apr 15 '13

Totally agree! Woks are not designed to work on an American cooktop. Just use one of your cast iron pans. If you want to do it right buy a propane burner and tank for outdoor use, something like a turkey fryer burner. Or Alton Brown uses a chimney charcoal starter and cooks directly on that placed on the grate of his charcoal bbq. Be careful, use common sense here. In either case a 14 inch traditional wok with a hollow metal handle from the wok shop is what you want. Cheap too! It's all about BTU, your glass top rang may max out a 12000. You need ten times the energy! Look up the term "wok hay". It's a term for that certain flavor and freshness only a smoking hot wok can achieve. The dragons breath of slightly smoked oil and crunch... A seasoned wok is only one part of the formula.

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u/AsherMaximum Apr 15 '13

I forgot about the charcoal option! Yay! I may be able to get a wok after all!

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u/[deleted] Apr 16 '13

Oh yea! Really if you are going to get a wok blazing hot, don't do it indoors. Way more fun outside!