Are you confused between the stainless steel vs. carbon steel wok? Can’t decide which one to choose for your kitchen? If that’s the case, then you have come to the right place. In this article, you will find out about the main differences between both materials.
In addition to this, it will also help you pick the right wok for your needs considering various situations and factors. We know you must be pretty excited to learn all this, and therefore, we won’t keep you waiting any longer.
So without any further ado, let’s get started and see which one is best among the stainless steel vs. carbon steel wok.
- Stainless Steel VS Carbon Steel Wok
- Stainless Steel
- Carbon Steel
- Which One to Go For?
Stainless Steel VS Carbon Steel Wok
As we already mentioned, we will compare both materials side by side to make it easy for you to decide. However, we would like to talk about both materials before going further.
Since both are steels, most people think that their effect and usage will be the same. However, both are pretty different in terms of composition, behavior, and usage. Now the question arises how they are different? Well, let’s take a look, shall we?
The first metal type that we are going to discuss is stainless steel. It is also called inox steel, and this one has a unique property that makes it highly resistant to staining due to corrosion.
Generally, when the iron is exposed to oxygen, it reacts with it, and this process is called oxidation in chemical terms. During this reaction, the properties of iron change completely, and reddish-brown metal deposits on it, which are called corrosion in everyday words.
When it comes to stainless steel, basically, these types of metals are highly resistant to such types of reactions. They do not readily react with oxygen no matter how much they are exposed to it, which improves their lifespan.
The main element that protects stainless steel from undergoing such a type of reaction is Chromium. They usually have much higher performance and lifespan as compared to a regular iron.
Features of a Stainless Steel Wok
As already mentioned, stainless steel woks are very good and well protected against corrosion, improving their overall lifespan. However, there are still some points you should be aware of before buying one.
1. Stainless Steel Woks Are Nonporous
The first point to note is that stainless steel woks are not porous. This means that they cannot retain any oil or moisture inside the wok. In other words, stainless steel woks cannot hold in any food residue and will be cleaned thoroughly after every use.
2. Stainless Steel Woks Are Easy to Clean
When it comes to cleaning, stainless steel woks are very easy to clean and maintain. You can simply wipe them with a damp cloth, rinse off any leftover food residue and then dry the surface with a clean towel.
Accordingly, your stainless steel wok will remain free of germs and will be maintained well.
3. Stainless Steel Woks Are Durable
Stainless steel woks are highly durable and will remain safe from damage for long. They can withstand high temperatures as they can resist up to 600 degrees Fahrenheit.
In addition to that, these woks can also withstand up to 250 hours of direct cooking heat without any problem. Thus, it’s pretty easy to use a stainless steel wok for an extended period of time.
But, if you want to make sure that your wok lasts a long time, you should always use it in a well-ventilated area as it may be damaged by exposure to extreme heat.
A stainless steel wok is one of the most durable woks available in the market. They are not only very well made but also very easy to clean.
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The next type of metal that we are going to look at is carbon steel. Now this one might sound a bit similar to the stainless steel a bit, but actually, it is not. As compared to stainless steel, carbon steel has a higher amount of carbon in its structure.
This higher amount of carbon increases the strength and durability of the whole metal, thus making it very hard. This is why most Japanese swords and knives are usually made from carbon.
However, it may be harder and stronger than stainless steel but one of its major drawbacks is rusting. Unlike stainless steel, carbon steel doesn’t possess a protective layer of chromium, and carbon itself isn’t very protective. Therefore, the metal, when exposed to oxygen, starts reacting with it.
Now that you know about both types of metals let’s take a closer look and see which wok would be most suitable for your needs.
Features of a Carbon Steel Wok
Now let’s take a closer look at some of the features of a carbon steel wok and see how it differs from the stainless steel composition.
1. Carbon Steel Woks are Affordable
When compared to a stainless steel wok, carbon steel woks are very affordable. You can get a wok in the market that costs about half the price of a stainless steel wok. But, carbon steel woks are not the best in terms of quality. On the other hand, carbon steel woks are not as durable as stainless steel ones.
2. Carbon Steel is a Good Conductor of Heat
The next thing that makes it the best choice for most people is the property of good conductivity. Now you must be thinking about why this is important. Well, a good conductor of heat makes the distribution easy.
Therefore, whenever you are cooking something, you will have a well-maintained cooking consistency instead of focusing the heat to a specific point only. However, this isn’t the case with stainless steel ones because they are usually not the best heat distributing materials.
3. Carbon Steel Are Non-Stick in Nature
As mentioned, carbon steel is nonstick, which makes it the right choice for people who love to taste their favorite food without adding extra oil. It will let you cook your favorite food. For example, if you are going to sear a steak in it, you won’t need to add a sea of cooking or vegetable oil.
This is also very good for people who are on a diet as they try to avoid oil as much as they can. Therefore, if you are a fitness freak and love cooking, then this can be the best option for you on the market.
Which One to Go For?
We hope we have made it very easy for you by explaining the salient features of both types of materials. However, you might be overwhelmed with the variety of brands and options available in both these types of woks. Here again are the two that we would recommend:
You should take a look at your requirements first. Are you looking for a wok that will last longer and will never rust easily? If that’s so, you should go for the stainless steel one. However, if you are looking for strength and require minimum-to-no oil, choose the carbon steel one.
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Thank you for reading!