An interesting wok test compares the carbon steel wok again the stainless steel wok. There is a lot of debate over these two compositions of woks even if they look kite similar there are some important difference with their temperature reaction.
Most people prefer the carbon steel wok over the stainless steel wok because it has the most regular heat dispersion. This is not the case with stainless steel overheated and these hot spots can totally ruin a cooking and reduces long-term quality cooking. On the other hand, the carbon steel has good resistance to high temperatures and retains heat much longer than stainless steel woks for future use.
The only downside is that carbon steel requires slightly more maintenance to eliminate the appearance of rusting. We just needs to dry well and rub with 2 or 3 drops of oil to prevent any risk of rust.
To have a good wok stainless steel we have to choose the best quality of stainless steel and the final price may be higher than the carbon steel wok. Overall, the carbon steel wok is a better choice for short and long term use.
Shanghai Metal Corporation offers a large selection of carbon steel with the highest quality standard and an affordable pricing. To find out more, please visit our Website or send your inquiry here. Our English speaking personnel will be more than pleased to help you. Follow us on LinkedIn, Twitter, Facebook, Instagram and don’t forget to subscribe to our YouTube channel. Or you could try our new mobile app by scanning our QR code.
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Jonathan T.// SMC Editor
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