Wok

Cast iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan. While cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire.Because of this, food cooked in a cast iron wok must be promptly removed from the wok as soon as it is done to prevent overcooking.Chinese-style cast iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled. Woks were designed to be used over the traditional Chinese pit-style hearth with the wok recessed into the stove top, where the heat is fully directed at the bottom of the wok. Round grate rings on the edge of the opening provide stability to the wok. There are two styles of traditional wok stoves. The same design aspects of these Chinese stoves can be seen in traditional Japanese kamado stoves. The more primitive style was used outdoors or in well ventilated areas since hot gasses from the firebox exhaust around the wok. The more advanced style, found in better-off households, has a chimney and may be used indoors. These stoves are similar in design to modern rocket stoves.