You are currently browsing comments. If you would like to return to the full story, you can read the full entry here: “How to say a wok is cast iron or aluminum?”.
You are currently browsing comments. If you would like to return to the full story, you can read the full entry here: “How to say a wok is cast iron or aluminum?”.
I have a cast iron wok that very light because its thin. well once you start using if your don’t cure it with oil will start to rust. does that you know it iron.
A magnet (maybe off your fridge door?) will stick to the cast iron but not aluminum.
Cast iron should be heavy.
I bought a wok once from IKEA. The Swedes really shouldn’t make woks.
Since my husband lived in China and I spent time in Korea, we make a lot of authentic dishes (well, as authentic as we can get with what we can get in the US). Our Ikea wok lasted about two days before it started flaking (!!!!) and rusting (???). It was pretty alarming and we threw it out before we ate any more of whatever was disintegrating from the wok into our food.
The best wok is carbon steel not cast iron, aluminum or any other metal. And, you are correct that cast iron should be heavy.
I have a 30 year old carbon steel wok that is nicely blackened to a smooth sheen all over the bottom and it has a nice heavy weight (but not as heavy as cast iron). It’s my favorite pan.