Looking for a wok -- cast iron or carbon steel wok ?

[jasonwilliams14]

I have been wanting a wok for some time now. As I grow my BBQ collection of tools, I would like to grab a wok that can be used on my Weber kettle gourmet system, but also in my house as well.
I have looked at the weber wok and it seems a bit pricey compared to other cast iron woks or carbon steel woks.

Just a few verifications questions
Does one or the other handle direct heat better than the other?
Both are relatively close in price, I am not as knowledge about how each handles the heat (better or worse)

Just looking at the dimensions for the weber wok:
4.5"H x 15.4"W x 19.4"D

I was trying to find an equivalent size, to have a close fit as possible.

I can link a few ones I have been looking at, but thought i would start with my initial question, see how it goes.

Many thank!

[barelfly]

Carbon steel, many purchase from The Wok Shop. I got mine on Amazon because the one I wanted a few years back from the Wok Shop was out of stock. I can try and find the one I have, but it was probably $40 or so?

They are fun to cook on! Just have to decide on flat bottom or round bottom, depending on the surface you will be cooking on. I Have a round bottom since I have grates on my gas stove that will hold.

[jasonwilliams14]

Ok great. Thank you. Since I plan to use this on my 22" weber kettle, would a 14 or 16 inch be ideal? The weber one is 15"?
I am thinking a round bottom would be best?

[Troutman]

Carbon steel for sure. Cast Iron is great but with wok cooking you do a lot of lifting of the pan itself and having to fling a cast iron wok takes some effort. I've owned several carbon steel models and have had great luck with them. To be honest (in my opinion) you don't have to pay a lot of money for one either.

[jasonwilliams14]

That is great to hear. I appreciate it.
Thewokshop is great site. I never knew of it before barelfly pointed me to it.
I think the decisions I need to make sure:

14" or 16" ?
round or flat bottom.

[Old Glory]

+1 carbon steel is lighter and has better heat management.

[acorgihouse]

Came here to say same. I have an enameled cast iron wok I've had for decades, cooks well but is so heavy I don't ever use it. I have a simple carbon steel one like described above, much easier to manage with one hand while you stir with the other.

[barelfly]

I have a 14” - here it is. There are others of course, this is just the one i purchased, it’s done well for me after 3 years now. I use it often and love cooking with it.

https://www.amazon.com/gp/product/B07BB2C12J/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I like it and like Troutman says, cast iron is heavy and would be a challenge for woking it up!

The key to success on the wok, as I’ve learned from a number of people here is the prep work done before you cook in getting it seasoned.

[barelfly]

Prices are way up since i picked this up!

[MBMorgan]

Another "carbon steel, for sure" vote here. Don't go too crazy with size. I use a 14" (small flat bottom) de Buyer for the induction cooktop) and it's a LOT of wok for just the two of us. If I really load it up, I need to haul out the big 100,000+ BTU gas burner to make sure I can focus enough heat on it.



In fact, I'm seriously considering getting a smaller 12" for "casual use" and keep the big 14" on hand for "special" occasions.

[captainlee]

My wife is the wok guru but she has carbon steel and loves it. As mentioned above it will respond faster to your heat requirements.

[Spinaker]

As an avid Cast iron proponent......in this case I would go with a Carbon Steel wok. Lighter, easier to chase heat and they are what you need. Cast iron woks are great for deep frying on the stove as they catch splatter and hold heat very well. However, for "Wokin'" stuff.....nothing better than carbon steel.

[JustKyle]

I own both. I prefer the carbon steel because it’s lighter weight and easier toss food. It also heats up quite a bit quicker. My cast iron one once hot is hot for a long while, I only bought it because it was at a garage sale and cost me like 10 bucks and honestly I’m a collector of stuff I don’t need but refuse to get rid of.

[Attjack]

Carbon steel no question.

[hoovarmin]

Carbon steel for certain.

[jfmorris]

Hey - you've got one of those wok burners now don't you? Just curious if you find yourself using the wok more outside now, versus using your Camp Chef griddle. I bought my wok for when its nasty outside and I don't feel like trying to griddle in the rain or cold...

[hoovarmin]

jfmorris that wok burner may be the best purchase I've ever made for my MCS addiction. Yes indeed, I use it all the time. The stove top doesn't compare, obviously, and the proof is in the final product. Those wok recipes are meant to be cooked at scorching heat (most of them, at least.). And you would be correct that the griddle gets let use as a result.

[jfmorris]

You are saying you plan to use this on your Weber kettle. Do you have the grate with the removable round insert in the middle? If so, you could use the round bottom. Otherwise I would go with the flat bottom wok. Also, if you EVER thing you would use it inside, go for the flat bottomed wok.

If getting for the grill, I would also AVOID one with a wooden helper handle, since it may burn. I've got the 14" carbon steel flat bottom one from The Wok Shop. The main handle is wood, but removable, and the helper handle is just a metal loop - nothing to burn there on the grill.

For grilling, especially on a kettle, just be careful not to burn up the handle of the Wok by putting it over the fire. While I know they sell "grill" woks that just have two metal helper handles, those are not really good for "tossing" like folks do when trying to get "wok hei". The propane wok burners some folks on here use have a heat shield the blocks the flame on the side facing the handle and the cook. I've thought of using my wok on the kettle over the Vortex full of coals, but to be honest - if I am cooking outside I will just fire up the flat top griddle instead. I just use my wok on the stove.

EDIT:

In looking at the Weber Gourmet BBQ system wok, it does not have a rounded but a flat bottom, just looking at it. It doesn't really have a standard wok shape - there is a much larger flat area in the bottom than most traditional woks, and I find the sloping sides useful for "multiple zones" if you will in the wok. Pull my veggies up to the sides while I add shrimp or some other protein in the middle for example, before combining at the end.

Personally, I do NOT find myself tossing my wok with the wooden handle as much as I find myself tossing the stuff in the wok, using the shovel like spatula I got with it. That's just me, on the indoor stove, where the tossing is limited by a microwave/hood over the stove, and the fact that my stove burners don't put out the BTU's to get "wok hei" and flames over the sides anyway.

On size I would not go bigger than 16, or smaller than 14. For indoor stove use the 14 inch works nicely.

[jasonwilliams14]

hello again! Correct. I have the grate where the center can be removed. I saw the weber one and thought "It would be fun to wok on my weber" which sent me down this path.
perhaps I should get one for my weber and for indoors.
Round one for kettle, flat for indoor stovetop.....that is ok with me.

[jfmorris]

I would get either this one:

https://www.wokshop.com/newstore/product/carbon-steel-wok-with-metal-side-handle/

Or this if you will be handling with gloves on the grill, and won't the doing traditional "tossing" of the wok:

https://www.wokshop.com/newstore/product/wok-two-steel-handles/

[jasonwilliams14]

i kinda like the second one, non-tossing as I could just use my spatula, like a shovel. Should work great.
I think I am going to order that second one today. 14", round bottom no handle option.

I might buy a second one for inside, flat bottom.

THis is fantastic! THank you very much.

[58limited]

As an owner of both I recommend carbon steel: lighter for easier handling and tossing of ingredients, heats up to cooking temperature quickly, and it has a faster response to temperature changes during cooking. I hardly use my cast iron wok: its heavy and I use it mainly for frying, I would never try to toss the ingredients with it - if I accidentally dropped it on the stove top it would break something.

[CandySueQ]

I also vote carbon steel round bottom. Be sure and get a Vortex. I set my wok right on it. That way the wooden handle is well out of the heat zone.

[TripleB]

I've thought about using my Vortex for this very thing. When you use your Vortex for stir frying, wide end up or small end up?

[CandySueQ]

TripleB, I use it small end up, but put the wok right on the top of the Vortex, not on the cooking grate. Flat bottom not necessary.

[RonB]

I agree with carbon steel for the reasons stated above. Size depends on how many you will be cooking for. The 14" is a good starting point. That will easily cook enough for 2 - 4 people if you are making multiple dishes, or if you cook in batches, (say 1/2 the chicken or veggies at a time), and then combine.

Don't forget that mise en place is super important when stir frying. Have everything prepped and measured and double check to make sure you haven't forgotten anything. And have fun!