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

[Carolyn]

I have a vintage spun steel one that I found at a thrift store. I don't know what possessed me to buy it, but it might work for me once I clean it up. The handle is a bit loose.

[ecowper]

I have two woks, one is thin (like 1 mm) carbon steel and a round bottom. The other is thicker (like 2 mm) and a flat bottom. Unless you have an appropriate stand, your round bottom wok will be difficult to use on the stove. I happen to have a gas stove with a handy stand I can put on the ultraheat burner. That gives me 20K BTUs focused directly on the wok, which gets me plenty hot enough.

[Uncle Bob]

Heat management for a variety of cooking needs will be better with carbon steel, cast iron reacts too slowly both up and down in temp.

14" is just fine. Here's a pic showing how my Cantonese style wok fits in the Weber GBS grate (though not used on a kettle that time).

[bmillin]

I agree with everyone regarding carbon steel for real wok cooking, but I love my CI wok as well. Great for small batch frying!

[Polarbear777]

Wok thread.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/474803-wok-this-way#post474803

[jasonwilliams14]

Thanks for all the recommendations! It was great. TY Very much!

[FireMan]

FLAT bottom, cuz ya kin use a flat
bottom anywhere. Ya can’t use a round bottom everywhere, simple. Everbody chimed in correctly with carbon steel. I’ve had a 14”’from WallyWorld fer 20 years, another 14 from the Wok Shop fer 10+. Reason fer two is if’n I want to cook large quantities. Don’t get sucked into a humongous size, you are not a restaurant. Git Kenji’s The Wok. Learn how before ya got enamored with all the paraphernalia & do dads.
Have fun!

[barelfly]

Good addition on The Wok!!!!