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How To Use A Cast Iron Wok？

The cast iron wok is a cooking utensil that combines tradition and practicality, widely used in Chinese cooking, especially suitable for various cooking methods such as stir-frying, deep-frying and stewing. Before use, the wok needs to be boiled first. That is, after cleaning the wok body thoroughly, apply vegetable oil evenly to the surface of the wok and heat it over low heat for several minutes to allow the oil to penetrate the iron surface layer and form a natural non-stick protective layer. During use, sudden temperature changes should be avoided to prevent deformation or cracking of the pot body. When stir-frying, it is recommended to use a wooden or bamboo spatula to avoid scratching the surface of the pan and affecting its service life. After each use, it should be cleaned immediately and dried thoroughly. A thin layer of oil can be applied to prevent rust and extend the service life.

The product advantages of cast iron wok are very obvious. Firstly, it has excellent heat storage and conduction performance, capable of evenly conducting heat and maintaining a stable high temperature. It is highly suitable for Chinese quick stir-frying, ensuring that the ingredients are crispy on the outside and tender on the inside, with a perfect combination of color, aroma and taste. Secondly, cast iron material is naturally uncoated and contains no harmful chemicals, making it healthier and more environmentally friendly to use. As the usage time goes by, a natural non-stick layer will gradually form on the surface of the pot, making it more and more convenient to use. Secondly, cast iron cookware is sturdy and durable. If used properly, it can be passed down for decades and even become a family heirloom. Cast iron wok has a wide range of applications. It can not only be used for open flames but also on induction cookers and electric ceramic stoves, making it highly practical.

Cast iron POTS can also release trace amounts of iron during the cooking process, which helps supplement the body's needs and is beneficial to health. Its thick pot body design also contributes to stability, reduces shaking during cooking, and makes operation safer. In conclusion, the cast iron wok combines durability, health and deliciousness, making it an ideal choice for family kitchens that pursue traditional flavors and a high-quality life.

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Is Cast Iron Better Than Stainless Steel?

When it comes to cookware, both cast iron and stainless steel have their strengths—but for certain cooking styles, cast iron clearly stands out.

Cast iron cookware is prized for its superior heat retention and even heat distribution. Once hot, a cast iron pan maintains its temperature, making it ideal for searing steaks, slow-cooking stews, or baking cornbread. It also naturally develops a non-stick seasoning over time, making it a favorite among home cooks and chefs alike. Cast iron is incredibly durable—many pieces last for decades, even generations.

Stainless steel, on the other hand, is lighter and more resistant to rust and acidic foods. It’s excellent for boiling, sautéing, or preparing dishes that require deglazing. However, it doesn’t retain heat as well, and food may stick more easily without added oil or butter.

For buyers focused on flavorful results, long-term durability, and multi-purpose use, cast iron cookware is the superior choice. Whether you're selecting a cast iron skillet, a cast iron wok, or enameled cast iron cookware, you’ll benefit from exceptional performance and a rustic, timeless look.

Looking for reliable cast iron cookware suppliers or cast iron skillet manufacturers? Contact us today to explore our product range and request a quote. Let us help you bring professional-grade cooking tools to your kitchen or business.

What Is The Healthiest Cookware To Use?

When it comes to choosing the healthiest cookware, safety, durability, and non-toxic materials are key. The healthiest cookware options are those that do not leach harmful chemicals or metals into your food during cooking. Here are some top choices:

Stainless steel is one of the most popular and reliable choices for healthy cooking. It is non-reactive, meaning it won’t interact with acidic or alkaline foods. Look for high-quality stainless steel with an aluminum or copper core for even heat distribution.

Naturally non-stick when seasoned properly, cast iron cookware adds a small amount of iron to your food, which can be beneficial for people with iron deficiency. It’s free from synthetic coatings and extremely durable, often lasting generations.

Pure ceramic cookware (not ceramic-coated) is made from natural materials and is free from heavy metals, PTFE, and PFOA. It’s ideal for slow cooking and retains heat well. However, it can be fragile and requires gentle handling.

Glass is a non-toxic and inert material that does not leach any chemicals. It’s ideal for baking and microwave use. Although not suitable for stovetop cooking, it’s a safe and transparent option to monitor your food.

Titanium cookware is lightweight, corrosion-resistant, and non-reactive. When combined with ceramic or stainless steel bases, it provides excellent cooking performance without releasing toxins.
For the healthiest cooking, avoid cookware with Teflon or non-stick coatings that may degrade over time. Instead, choose materials like stainless steel, cast iron, pure ceramic, and glass. These materials are not only safe and toxin-free but also durable and environmentally friendly — a smart investment for your kitchen and your health.