Editing Wok (section)

====Cast iron====
Two types of [[cast iron]] woks can be found in the market. Chinese-made cast iron woks are very thin ({{convert|3|mm|in|abbr=on}}), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker ({{convert|9|mm|in|abbr=on}}), and very heavy.{{sfnp|Young|Richardson|2004|p=38|ps=: A typical U.S.-made cast iron wok can weigh more than twice that of a Chinese cast iron wok of the same diameter}} Because of the thickness of the cast iron, Western-style cast iron woks take much longer to bring up to cooking temperature, and their weight also makes stir-frying and {{transliteration|zh|[[stir frying#Bao technique|bao]]}} techniques difficult.<ref name="YOU"/>

Cast iron woks form a more stable carbonized layer of [[Seasoning (cookware)|seasoning]] which makes it less prone to food sticking on the pan. While cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire.<ref name="YOU"/> Because of this, food cooked in a cast-iron wok must be promptly removed from the wok as soon as it is done to prevent overcooking.<ref name="YOU"/> Chinese-style cast iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled.<ref name="YOU"/>