1. Cast Iron Wok
Advantages: Even heat distribution, suitable for high-temperature stir-frying: Cast iron/wrought iron woks have strong heat retention and can quickly heat up to high temperatures (suitable for Chinese dishes that emphasize "wok hei").
Becomes more comfortable with use: A natural oil film forms over time ("seasoning"), gradually improving non-stick properties.
Iron supplementation: Trace amounts of iron dissolve into food during cooking, suitable for people with iron deficiency.
Suitable for: Chinese stir-frying, deep-frying, and dishes requiring "wok hei" (such as twice-cooked pork, shredded pork with green peppers)
2. Stainless Steel Wok
Advantages: Corrosion resistant, virtually rust-free: Suitable for long-term storage of acidic foods (such as tomato sauce).
Easy to clean: Smooth surface, rinses easily with water, no coating for added safety.
Aesthetically pleasing: A common material in modern kitchens, versatile enough to match various decorating styles.
Suitable for: Stewing, simmering, stir-frying (best used with non-stick techniques).
3. Non-stick Pan
Advantages:
Super non-stick: Eggs and pancakes can be easily flipped with almost no oil, perfect for cooking beginners.
Lightweight and easy to use: The pan is lightweight, making it easy for women to toss food with one hand.
Easy to clean: Food residue washes off easily, saving time and effort.
Suitable for: Frying fish, scrambling eggs, making pancakes, and other dishes where sticking is a concern.