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Pro Has a unique flat bottom
Keeps the wok stationary and can be used on an electric, gas, induction stove, and in the oven.
Pro Comes pre-seasoned
The wok is already seasoned upon purchase, which means that oil was already heat-treated into the pores of the iron to prevent rusting and rendering the surface as non-stick. Continuous use can only make the quality of the finish improve over the years.
If used and cared for correctly, a cast iron wok will last for many, many years. Some are known to outlast their original owners and have been used by generations of cooks.
Pro Superior heat retention
Cast iron is better than carbon steel when it comes to heat retention and distribution. This allows for even heating throughout, ensuring your food is properly cooked. It's also safe to use in high temperatures.
Con Handwash only
Hand washing is necessary when using cast iron woks. Also, strong detergents and metal scouring pads are discouraged. After hand washing, you have to dry the pan immediately, and rub it with a light coat of vegetable oil after every use.
Con Heavy weight
Due to the material and diameter, a cast iron wok is heavier than its light metal counterparts.