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Cast iron or Steel Wok

ChefDaveChefDave Posts: 142
edited 12:40AM in EggHead Forum
I have always used a steel wok when cooking inside. Can I get some comments on what is appealing to current users (steel or cast iron) and why they prefer the wok they use.

Comments

  • RichardRichard Posts: 698
    Letts-Do-It,
    I have used spun or beated (good word)steel for many years because for me they heat up faster, if you take care of them they do not rust and the cast iron takes longer to heat up.

  • ChubbyChubby Posts: 2,956
    TsunamiTenderloin4.jpg
    <p />Letts-Do-It,[p]Cheeeeeep Carbon steel (hand hammered if you can find them)![p]Although I like using Cast pots and skillets in my Egg...[p]As far as Woks, and Wok cooking goes,[p]you have much better control over heating and cooling with Carbon steel![p]It responds much quicker to heat, and the absense of it![p]Hands down..the better choice!![p]Evans[p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • HaggisHaggis Posts: 998
    Letts-Do-It,[p]Carbon steel. Cheap, light, easy to control temp, etc. I'm still using the same one I bought in a chinese food store in 1973 and that went to college with my two kids (my wife, who is chinese, thought I should get a fancy new one so she gave my old one to the kids. I have never forgiven her.)
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