Carbon steel and cast iron woks are commonly utilized for preparing traditional Asian cuisine, as well as for stir-frying and sautéing. Woks made of carbon steel are composed of a blend of iron and carbon and are renowned for their sturdiness, uniform heat distribution, and low mass construction.
Proper seasoning and meticulous upkeep are necessary to avoid rust formation. In contrast, woks crafted from cast iron are composed entirely of iron and exhibit exceptional durability and versatility. Cast iron cookware exhibits excellent heat retention properties and is suitable for culinary techniques that require high temperatures, such as searing and deep-frying.
Nevertheless, these woks are comparatively heavier than carbon steel woks and necessitate seasoning and meticulous cleaning to avert rust formation. In this article, we will learn more about their differences to understand which one is better for you when cooking.
Key Differences Between Carbon Steel Vs Cast Iron Wok
The key differences will help us to understand the between carbon steel vs cast iron wok to find the right choice.
Seasoning
The seasoning method for cast iron woks and woks made of carbon steel is the same. While cast iron woks require regular, thorough cleaning to be functional, carbon steel woks may hold their seasoning for a long time.
If you get a cast iron wok that has an enamel coating, you won’t need to go through the seasoning procedure. Because it requires very little oil, cooking with a wok made of enameled cast iron is particularly beneficial to one’s health.
You also have the advantage of superior heat conductivity since it is cast iron, in addition to the fact that it is simple to clean because of the smooth nonstick surface. However, an enameled cast iron wok like this one from Le Creuset can be quite costly, and not everyone has the means to purchase one.
Additionally, carbon steel woks may be purchased with nonstick coatings, allowing you to omit the need to season the wok before use, but these are not worth the money. When subjected to high heat, nonstick coating is not at all robust and will, without a doubt, flake off at a certain point.
In terms of the seasoning process, a wok made of carbon steel or cast iron does not vary from one another. Try using a wok that has already been seasoned if you are just starting and want to skip the procedure of seasoning the wok yourself.
You can use them right after unboxing them since they come pre-seasoned with vegetable oil, you don’t need to add any seasoning to them during the first few spins of the pan. After you’ve gotten the hang of cooking with a wok, you should probably start thinking about seasoning your wok. When seasoning, it’s important to stick to certain solid guidelines.
Maintenance and Storing
Keeping a wok made of carbon steel in good condition for an extended length of time requires both your time and work. There are correct and incorrect methods for doing anything from cleaning to storage.
But woks made of cast iron need more continuous maintenance than woks made of carbon steel if you want them to remain in good condition for years to come. Woks made of cast iron, such as those sold by Lodge Pro Logic, are quite reasonably priced, which explains why so many people purchase them.
However, the upkeep and cleaning of these woks could be more laborious and time-consuming, which is a significant drawback. If you invest in a high-end cast iron wok, such as the enameled cast iron wok produced by Le Creuset, then you will find that everything runs much more smoothly and easily for you.
This enameled work is extremely simple to clean, and there is no need to season it or take any precautions while keeping it. However, not everyone can afford a pricey wok made of cast iron. And the problem with a cast iron wok that is not of high quality is that it is brittle and difficult to maintain.
Chef’s Choice
Woks constructed of carbon steel are popular among chefs because of their low weight and long-lasting nature. The high temperatures to which commercial environments routinely expose carbon steel are not enough to cause it to bend.
In addition, the food may be easily tossed and flipped using these techniques as it is stir-fried. The term “pow action” refers to the act of flinging something. Your stir-fry will acquire a “wok-hei” taste, also known as a smokey flavor, as a result of the pow action, which is responsible for producing this flavor.
You can do this task using lightweight cast iron woks. A carbon steel wok is preferable when it comes to the question of whether the material is more durable (carbon steel vs cast iron wok). Because woks made of thin carbon steel are far more forgiving if you don’t handle them carefully, For camping, you can use a carbon steel wok since it is preferred by many.
They are not only lightweight but also long-lasting, making them simple to use and transport. A lightweight carbon steel wok is an excellent option for usage both at home and daily. More importantly, they do not come at a high cost.
Beginner’s Choice
There has been a long-standing debate among owners of woks over whether or not it is more advantageous to use a wok made of carbon steel or one made of cast iron for cooking. Also, for someone just starting out, this is a really important choice to make.
To ensure that it will survive for a long time, a wok requires not only consistent seasoning but also careful maintenance. If you do not take the necessary precautions to maintain your cast iron wok, it is quite likely to deteriorate to this state. It is a lot of effort for someone who is just starting off. For this reason, woks made of carbon steel are particularly well-liked among beginner cooks. The following are characteristics of an excellent wok made of carbon steel:
- Woks made of carbon steel are lighter than those made of cast iron, making it simpler to stir-fry and toss food in the pan.
- Woks made of carbon steel are more long-lasting than those made of cast iron. If you accidentally drop cast iron, it can get broken.
- Carbon steel woks do not need the same level of maintenance as those made of cast iron.
- Woks made of carbon steel are available at more reasonable prices than those made of cast iron of comparable quality.
Thermal Conductance Capability
Before making a purchase, it is very important to check out the thermal conductivity of a wok pan. This is because we want a wok that can maintain a high level of heat for a long period, that heats up evenly, and that can immediately detect when the temperature has changed and adapt itself appropriately.
Although a wok made of cast iron has somewhat superior heat conductivity than a wok made of carbon steel, this could not be the case for you if the carbon steel wok you have is of very high quality. A heavy-duty cast iron wok is an excellent thermal conductor, which means that it cooks the food uniformly, keeps the heat for a longer time, and reacts more rapidly to changes in temperature.
On the other hand, if you compare a lightweight cast iron wok with a genuine carbon steel wok that has been hand-hammered, you will find that the carbon steel wok is a greater heat conductor. This circumstance has a significant impact on the cast iron wok’s overall quality.
A heavy-duty cast iron wok, like the one that HOUSHIYU sells, is the best option in this regard. In deciding between a wok made of cast iron and one made of carbon steel, our recommendation is to go with a cast iron wok if you do not have any issues working with a wok that is on the heavier side.
On the other hand, the hand-hammered carbon steel woks are the ones you should opt for if you want a wok that is not only lightweight but also robust and can help you make the ideal stir fry.
Weight
Cast iron is often used for outdoor cooking because of its durability and versatility. It is durable enough to withstand knocks, falls, and even the flames of a bonfire. On the other hand, the vast majority of cast iron pots and pans that are used when camping are significantly on the small side.
This is because the durability of cast iron comes at a price. Although it is capable of withstanding tough environments, this material tends to be on the heavier side. Because of this, working with it might be difficult at times, particularly when trying to mix or stir-fry the components.
On the other hand, carbon steel is far more prone to warping than other types of steel. This is because it does not normally have a thickness that is sufficient to withstand the high heat near a fire. Having said that, it’s a lot less heavy. Because of this, carbon steel woks are simpler to use than ones made of cast iron.
Durability
One of the most durable materials for use in cookware is cast iron. Because of this, it is not unusual to come across cast-iron pans that have been handed down through multiple generations. Cast iron woks have the potential to last a lifetime or even longer if they are properly seasoned and maintained.
On the other hand, carbon steel does not have the same level of durability. When subjected to high temperatures, not only does it have a lower resistance to such temperatures, but it also tends to bend. If a carbon steel wok falls onto the floor or is accidentally smashed against a cupboard, it has the potential to become warped and twisted out of shape.
Down below, we will be providing a table to sum up the differences between carbon steel vs cast iron wok:
| Features | Carbon Steel Wok | Cast Iron Wok |
| Seasoning | Same | Same |
| Durability | Better | Good |
| Storing | Easy | Tough |
| Weight | Light | Light |
| Cleaning | Easy | Hard |
| Stir-fry | Good | Better |
| Thermal Conductivity | Good | Better |
| Price | Reasonable | Can be expensive |
FAQ
Which wok works better: cast iron or carbon steel?
It depends on the situation. A wok made of carbon steel has a surface that does not adhere to food, so it warms up rapidly and is an excellent option if you want to just cook meals that need a lot of oil. On the other hand, if you want to make pan-fried noodles or foods that are stir-fried, then a wok made of cast iron is your best option since it will heat everything more evenly. This makes it the ideal alternative.
Do both cast iron and carbon steel have non-stick capabilities?
A fully seasoned carbon steel wok has more non-stick qualities than a cast iron wok when first used. However, they are both capable of being made non-stick. It could take a little longer with a cast-iron wok, nevertheless.
Once they’re both extremely well-seasoned, you won’t be able to see any difference between them. It’s about even now when it comes to the kitchen. You can cook quickly using either of them. However, carbon steel is our pick since it doesn’t need as much preheating as cast iron.
Which Wok is more affordable: cast iron or carbon steel?
Because carbon steel woks typically need fewer raw materials than cast iron woks and may be manufactured completely by machinery. Cast iron is likely to be much more expensive than carbon steel. There are woks available on the market with prices as low as ten dollars.
Conclusion
When looking to buy a new wok, it is essential to consider the wok’s material. Cast iron and carbon steel wok are both ideal choices since they evenly and swiftly transfer heat to the surrounding environment. Nevertheless, they stand apart from one another in several significant ways.
Cast iron is difficult to deal with because of its weight and density. If you choose cast iron, you’ll certainly need to get some specialized cleaning equipment as well. On the other hand, carbon steel is not only lightweight but also just as durable as stainless steel.
Both have pros and cons and ultimately depend on your preference to make the right choice for your cooking.
I live in New York, United States. I did my graduation the City University of New York. Now I am a housewife. I am passionate about cooking and I also specialize in cookware and kitchen appliances. I have 6 years more of experience with cookware and kitchen appliances product review. If you have any queries about cookware and kitchen appliances you can easily contact us.
