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