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Carbon steel is the best material for a wok. It is durable, has excellent heat distribution properties and weighs less than cast iron. However, this solution may not be perfect for everyone. Chefs have been recommending carbon steel for ages, but is it right for you? Here are the main advantages and disadvantages. Let’s start with the benefits.
1. These woks are affordable
This cookware won’t break the bank – it’s cheaper than most alternatives. If you are craving authentic Asian food, you can sample your favorite recipes without a huge investment. For example, Yosukata’s wok pans offer excellent value for money.
2. No chemical emission, even at high temperature
Carbon steel is strong enough to withstand high heat, even at 500 degrees Fahrenheit. At this temperature, other materials begin to produce toxic particles and break them down. This does not happen with carbon steel woks. Their coating is perfectly natural, without anything artificial.
3. Less butter and oil
Woks have a non-stick surface formed from natural polymers. Before use, each pan is seasoned with vegetable oil and over high heat – that’s it! Food doesn’t stick to the surface, so you need less butter and oils. It’s a healthier choice.
4. Impressive durability
Carbon steel woks don’t just last for years – they can serve your family for generations. With proper care and maintenance, you won’t need to change your cookware for a long time. It is excellent value for money.
The disadvantages
Carbon steel has some impressive benefits, but it’s not for lazy cooks. First of all, each item must be properly seasoned before use. Second, you can only wash the pots by hand. Third, acidic foods should be avoided, as they damage the surface over time.
Carbon steel needs seasoning
After purchasing a new pot, you may need to remove beeswax, which protects cookware in stores. Then create a non-stick surface by seasoning – a combination of oil and temperature. This is a mandatory step, even if your pan is pre-seasoned. Proper seasoning prolongs the life of your cookware.
Rub vegetable oil on the surface and remove the excess with paper towels. Then put the wok on high heat, ensuring even distribution, for an hour. The surface will change color from silver to brown to black.
Do not throw it in your dishwasher
Carbon steel woks should be washed very carefully. Hot water and detergent in dishwashers destroy their coating. You should clean them after use every time and let them dry properly.
The bottom line
Unless you’re a lazy cook, the pros clearly outweigh the cons. With a carbon steel wok, you can cook faster, healthier and more safely. Perfect heat distribution and a natural coating are major selling points. Choose a size and weight according to your needs – some woks are more maneuverable than others.
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