Comparison: What are the advantages and disadvantages of a cast iron wok when cooking?

A classic wok is made of cast iron, has a high rim that gets wider towards the top and two opposite handles.

Comparison: What are the advantages and disadvantages of a cast iron wok when cooking?

A classic wok is made of cast iron, has a high rim that gets wider towards the top and two opposite handles. There are now also models with just one long handle, but these are usually much smaller - otherwise you wouldn't be able to lift the heavy wok (the term comes from the Cantonese language and means cooking utensil) with just one hand. In contrast to a standard pan, a cast iron wok has many advantages, but also a few weaknesses.

As you have already learned, the wok requires special care - at least if it is made of cast iron and not stainless steel or aluminium. To avoid rust, the material should only be wiped out after use and not washed out. If there are stubborn incrustations on it, you can also use hot water, but you should avoid using washing-up liquid at all. Otherwise, the chemical cleaner would remove all oil residue from the wok and dry out the material. This 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 paper towels or towels, as the rough material on the wok could leave lint. Simply rub the oil into the iron with your fingers or the palm of your hand.

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