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Which is better? - a Carbon Steel or Stainless Steel Wok

Serious chefs prefer woks that are made of cast iron or carbon steel.  Opinions are evenly divided over which of these two materials provides the best surface for wok cooking. 

Both can withstand very high temperatures and retain heat well.  Cast iron woks, like all cookware made from this material, must be seasoned before using

Stainless steel woks will often contain a layer of copper or aluminum between the stainless steel sheets.  These woks look beautiful and work as well as cast iron or carbon steel, but they are generally much more expensive.


Woks are also available in aluminum and Teflon, although these are much less desirable materials.  They are not suited to cooking over high heat, and will quickly become unusable with traditional Wok cooking.


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