Carbon steel woks warmth up simply and reply in a timely fashion to temperature modifications, most suitable for quick stir-frying procedures.
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Cast iron woks are heavier and should be would becould very well be more difficult to handle, however their durability makes them last for generations with authentic care.
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Cast iron woks maintain warmth surprisingly effectively, making them acceptable for dishes requiring stable, even cooking temperatures.
Both cast iron and carbon metallic woks require seasoning to hinder rust, however carbon metallic most of the time seasons sooner with wide-spread use.
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Carbon metallic woks heat up in a timely fashion and respond briskly to temperature variations, acceptable for quick stir-frying approaches.
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Cast iron woks are heavier and is perhaps more durable to deal with, however their durability makes them final for generations with perfect care.