Carbon Steel vs. Cast Iron Wok

Traditionally, Woks are constructed from either Carbon Steel or Cast Iron. We compare these two materials and see which one is superior for Wok construction.

Carbon Steel vs. Cast Iron Wok

The generous, bowl-shaped cooking surface and unbeatable heat retention of the 14 Inch Wok make it the perfect tool for everything from classic stir-fries and ramen to fajitas and scrambled eggs. Designed with deep sidewalls to keep everything contained as you cook, the wok can also handle frying and steaming. The flat base is ideal for all cooking surfaces, and the sturdy dual handles help you maneuver around the kitchen with ease. Seasoned and ready to use.

Lodge 14 in. Cast Iron Wok

Classic carbon steel wok 36 cm from Japan with 2 side handles. No seasoning, no rust due to special heat-treatment. With wooden handle and helper

YOSHIKAWA Guangdong iron wok 36 cm carbon steel from Japan

Expand the versatility of your Kamado Joe ceramic grill with the carbon steel Wok from our Karbon Steel collection. Perfect for savory stir fry as

Karbon Steel™ Wok

How to clean and care for a carbon steel wok or pan - Quora

Cast Iron vs Carbon Steel Wok: Which One Is Better? - Sassy Chopsticks

Why a Cast Iron Wok is a Better Alternative: Pros and Cons Compared wi – Crucible Cookware

The 2 Best Woks of 2024

Fire up the EGG and stir-fry your way to Big Green Egg flavor. Perfectly designed to work with the EGGspander. The Big Green Egg carbon steel wok is perfect for stir-frying meats, seafood and vegetarian meals. The traditional dual-handle design provides a firm grip and the heavy-duty carbon steel disperses heat evenly and quickly for even cooking.

Big Green Egg Carbon Steel Wok

32cm Carbon Steel Wok without Lid

Flat-Bottomed vs. Round-Bottomed Woks: What's the Difference?

Gibson Home Hammered 13 Heavy Gauge Carbon Steel Wok in Black - 20587740

Carbon Steel Hand Forged 12” Wok — Cole Aurichio Ironworks