Stick handles are not often found on cast iron woks because the wok is either too heavy for the handle or the metal is too thin to withstand the tensile stress imposed by the handle. Also, the size of a wok makes it difficult to mold in plastic. The walls have to be thick enough to maintain their shape under pressure.
Cast iron is very durable and can be used over and over again because it doesn't react with food flavors. However, because it's porous, it must be seasoned before use.
To season a wok, simply heat it up in a dry oven for about 10 minutes. Then sprinkle some oil into the hot wok and swish it around to get rid of any residue that may be stuck to the surface. Finally, set the wok aside to cool completely before using it for the first time.
After it's been cooled, remove the oil with a paper towel and then repeat this process once more before using the wok for cooking.
Woks made of carbon steel are comparable to cast iron skillets. They are extremely magnetic and must be seasoned to become nonstick. After seasoning, it should be smooth, like your cast iron skillet, and sort of black and nasty. However, this allows you to add a variety of meals without their sticking. You can also use a carbon steel wok as a pan for cooking pasta or potatoes because they will not burn.
Although they are affordable and easy to clean, carbon steel woks are not the best choice for high-heat cooking. They are designed to cook at medium temperatures, which is why many people choose them over other pans. Although they are acceptable for most recipes, we do not recommend using a carbon steel wok for cooking foods that require higher heat.
The best woks are made from stainless steel. These woks are available in several different sizes and shapes so they can fit into your kitchen comfortably. Unlike carbon steel, a stainless steel wok needs no seasoning before use; just wash it with hot water and a little soap and they will last forever. Also, since these woks are resistant to heat, they are ideal for cooking food that requires very little or no oil. Some people even say that a stainless steel wok tastes better than a carbon one because there is no flavor lost when washing them.
If you want to use your current wok then there are two options: stick with what you have or buy a new one.
Carbon steel and cast iron are the most often utilized materials in the manufacture of woks nowadays. Despite the fact that the latter was the most commonly used variety in the past, chefs are divided on whether carbon steel or cast iron woks are preferable. Carbon steel is easier to clean than cast iron, but tends to rust more quickly too. Cast iron does not react with food like steel does, so it does not get stained as easily. However, a cast-iron wok needs regular cleaning.
Wood is also used for making woks. The wood is usually oak or beech and the woks made this way are very popular in Europe. Metal utensils must never be put into a wok with a wooden handle; instead, use only metal utensils designed for woks.
Woks can also be made from clay or glass. Although these woks are extremely durable, they are not suitable for cooking high heat foods because they tend to break if heated for a long time.
Finally, woks can be made from ceramic or stone. These woks are heavy and expensive to make. They are generally used only for stir-frying because of their lack of durability when cooking other types of food.
The material that makes up a wok is important because it affects how you cook and serve food in it.