For anyone who enjoys cooking Asian cuisine, a wok is an essential piece of kitchen equipment. But when it comes to choosing a wok, there are two main types to choose from- aluminum and carbon steel wok.
Both have their own benefits and drawbacks, so it’s important to weigh the pros and cons before making a decision.
Aluminum Vs Carbon Steel Wok
Aluminum woks are lightweight and conduct heat evenly, making them ideal for stir-frying.
However, they can also be more difficult to control, as they heat up and cool down quickly.
Carbon steel woks, on the other hand, are heavier and take longer to heat up. But once they’re hot, they retain heat much better than aluminum woks, which makes them better for dishes that require longer cooking times.
In addition, carbon steel woks develop a natural non-stick coating over time, which can make them easier to use and clean.
Here is our list of best preseasoned carbon steel woks.
But all of these are usability and maintenance differences. What about safety? Here comes the most crucial difference.
Safety of Aluminum Wok:
Aluminum woks are a popular choice for cooking, as they conduct heat well and are lightweight. However, there is some concern about the safety of using aluminum cookware, as the metal can leach into food.
While the body needs small amounts of aluminum to function properly, too much can be toxic. Studies have shown that cooking with an aluminum wok can increase the amount of aluminum in food.
Although aluminum is considered to be non-toxic, some studies have linked exposure to aluminum to Alzheimer’s disease, autism, and other neurological conditions.
There is also evidence that aluminum exposure may be harmful to fetuses and infants. As a result, it is important to limit your exposure to aluminum.
Alternative of Aluminum: Safe Anodized Aluminum Wok
Fortunately there is a safe version of aluminum which includes the even heating ability of aluminum but does not include the toxicity.
A good anodized aluminum wok is the most durable, naturally nonstick and safe to use cooking tool. Because of the even heat distribution ability it is also the most suited for stir frying.
You can read about the best anodized aluminum woks and their functionalities here.
What is anodized aluminum?
Anodized aluminum is aluminum that has been treated with an electrolytic process to harden and protect the metal.
This process involves passing an electrical current through the aluminum, which causes a thin oxide layer to form on the surface of the metal.
This oxide layer is much harder than the aluminum itself, and it helps to protect the metal from corrosion and wear.
Anodized aluminum is often used in applications where the metal needs to be durable and long-lasting, such as in a wok pan.
In addition to its durability, anodized aluminum also has a distinctive appearance, with a bright, glossy finish that is naturally nonstick. Hence, you don’t have to season a hard anodized aluminum wok.
Is hard anodized aluminum wok safe?
Yes hard anodized aluminum woks are safe, non-reactive to food and good for regular cooking. They are healthy and can be securely used on high heat.
As anodized aluminum woks have aluminum in the base, they can conduct heat very well. Due to the hard anodized surface you can cook food safely without the risk of aluminum leaching into your food.
Is carbon steel wok safe?
Carbon steel woks are a staple in many Chinese kitchens, and for good reason. They are durable, affordable, and heat evenly, making them ideal for stir-frying.
But is carbon steel wok safe? Some experts have raised concerns that the high heat used to cook with a carbon steel wok may cause the formation of harmful chemicals.
However, there is no need to worry. When used properly, carbon steel woks are perfectly safe. In fact, they can actually be healthier than other types of cookware.
The key is to season the wok before use and avoid cooking with oil at high temperatures.
With proper care, a carbon steel wok will provide years of trouble-free cooking. So go ahead and enjoy all your favorite stir-fry recipes without worry.
Carbon steel Vs Aluminum Wok at Stir frying
Carbon steel and aluminum, both have their own advantages and disadvantages, so it’s important to choose the right one for your needs.
Carbon steel woks are very popular because they heat up quickly and evenly. This makes them ideal for Stir-frying, as it ensures that all of the food is cooked evenly.
However, carbon steel woks can be difficult to season properly, and they may rust if not properly cared for.
Aluminum woks are a great choice for those who want an easy-to-care-for option. As the hard anodized surface is nonstick, food doesn’t stick and just liquid dish soap and a washcloth will do the job.
They don’t require seasoning, and they won’t rust.
However, aluminum woks don’t distribute heat as evenly as carbon steel woks – which is essential for stir frying so they may not be the best choice if you’re looking for a perfectly cooked stir fry.
A carbon steel wok is best for those who are using an indoor wok burner or cooking on high heat outside.
An anodized aluminum wok on the other hand is perfect for everyday household stir fry.
FINAL VERDICT:
If you’re looking for a wok that heats up quickly and evenly, then aluminum is the way to go. However, aluminum is a softer metal, so it’s more likely to warp over time.
Carbon steel, on the other hand, is a stronger metal that can withstand high temperatures without warping. However, carbon steel doesn’t heat up quite as evenly as aluminum, so it’s important to preheat the wok before adding oil or food.
For a beginner who likes to cook indoors, an aluminum wok is the best pick. For those who want to make a proper, restaurant-style stir fry over blistering heat go with a carbon steel wok eyes closed.
