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What are the advantages and disadvantages of a cast iron wok when cooking?
A cast iron wok is particularly good for quick meals
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It is a real all-rounder in the kitchen: Whether for frying or steaming, boiling or deep-frying – the wok can be used to prepare numerous dishes quickly but gently. However, the sturdy pan also has disadvantages.
A classic wok is made of cast iron, has a high rim that becomes wider towards the top and two opposite handles. There are now also models with just one long handled handle, but these are usually much smaller – otherwise you couldn’t lift the heavy wok (the term comes from the Cantonese-speaking area and means cooking device) with just one hand. In contrast to a conventional pan, a cast iron wok has many advantages, but also a few weak points.
Cast iron wok: the benefits
- Due to its heat-resistant material, a cast iron wok is particularly dimensionally stable. In other words: the pan does not warp even at extremely high temperatures.
- The material is sturdy and durable, so you only need to buy a good cast iron wok once in your life.
- A classic wok can transfer and store heat very well, even on the outer walls – this means that even large quantities of food are heated evenly.
- If the cast iron of your wok has been burned in beforehand, it even has a light non-stick coating.
Cast iron wok: the disadvantages
- Due to its very good heat storage, the heat in a cast iron wok cannot be regulated as well. Once it is hot, it cannot cool down quickly.
- Cast iron is a very heavy material. As a result, the classic wok is anything but lightweight and cannot be swiveled.
- A wok takes significantly longer to warm up than a normal pan. This means that there is a risk that your ingredients will cook too quickly if the wok is really hot.
- Iron can rust, and this also applies to the wok. To avoid this, the material should be regularly cared for – more precisely oiled.
How to maintain a cast iron wok
As you have already learned, the wok requires special care – at least if it is made from cast iron and not from stainless steel or aluminum. To avoid rust, the material should only be wiped and not washed out after use. If stubborn incrustations are visible on it, you can also use hot water, but you should completely avoid using detergent. Otherwise, the chemical cleaner would remove all of the oil residues from the Wok remove and dry out the material. That makes it more prone to rust stains. In addition, you would have to oil it more often, preferably with a vegetable oil. Ideally, do not use kitchen paper or towels, as the rough material could leave lint on the wok. Simply rub the oil into the iron with your fingers or the palm of your hand.
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