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Add to SafariWhen comparing Wok Shop 14" Carbon Steel Wok w/ Helper Handle vs Lodge 14" Cast Iron Wok, the Slant community recommends Wok Shop 14" Carbon Steel Wok w/ Helper Handle for most people. In the question“What are the best woks?” Wok Shop 14" Carbon Steel Wok w/ Helper Handle is ranked 1st while Lodge 14" Cast Iron Wok is ranked 2nd. The most important reason people chose Wok Shop 14" Carbon Steel Wok w/ Helper Handle is:
It has a wooden handle and a side spool handle that allows you to have a good grip, especially when tossing food ingredients while cooking.
Question Ranking
Pros
Pro Easy to use thanks to the extra handle
It has a wooden handle and a side spool handle that allows you to have a good grip, especially when tossing food ingredients while cooking.
Pro Forms its own non-stick coating
After seasoning properly, your carbon steel wok will have its own natural non-stick coating.
Pro Has a flat bottom
The flat bottom prevents the wok from wobbling while cooking on an electric stove or grill. It can still be used in an open flame or gas stove.
Pro Durable
Made from heavy 14 gauge carbon steel means this is a high quality wok that can last a very long time.
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.
Pro Durable
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.
Cons
Con Hand wash only
A carbon steel wok can only be hand washed. Cleaning it by scrubbing with an abrasive cleaner should be avoided. A rinse and a rub-down is all takes to clean your pan.
Con Has to be seasoned
In order for a carbon steel wok to last for a long time and not be prone to rust, it has to be seasoned properly before you cook with it for the first time.
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.
