Timeline for Wok: Carbon steel or cast iron?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
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| S Jul 23, 2018 at 16:16 | history | suggested | JohnEye | CC BY-SA 4.0 |
Replacing dead link
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| Jul 23, 2018 at 15:40 | review | Suggested edits | |||
| S Jul 23, 2018 at 16:16 | |||||
| Jun 9, 2011 at 11:10 | comment | added | rumtscho♦ | @klypos, I forgot that part (although, I have an iron pan which is only 2.5 mm - but then, I think it's forged, not cast). It speaks even more against iron, because a direct comparison of thermal conductivity is only sensible if the thickness is the same. A thicker pan will be clearly less suited for woking, because of its worse responsiveness. So thank you for the addition. | |
| Jun 9, 2011 at 10:54 | comment | added | klypos | A cast iron wok has to be heavier (thicker) than a steel wok to be useful - it cannot be made robust and thin, it has to be heavy or it would crack easily. | |
| Jun 9, 2011 at 10:51 | history | answered | rumtscho♦ | CC BY-SA 3.0 |