I finally tried a wok on my home stove and it beat my cast iron pan

I mean I always thought cast iron was the way for stir fry, but last week I grabbed a cheap carbon steel wok from the Asian market on 5th Ave in Portland for like $25. The high heat and tossing motion made everything crispier and way faster, my broccoli got that char in 2 minutes flat. Has anyone else made the switch, or am I just late to the party?

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evanpalmer13d ago

Wait, 2 minutes for charred broccoli? That's insane. My cast iron takes like 10 minutes just to get the pan hot enough and even then it steams more than it chars. I tried high heat once and the thing smoked out my whole apartment, setting off the detector. The wok's thin metal really does change everything, the heat wraps around the food instead of just hitting it from the bottom. Now I'm wondering if my pancakes would be better in the wok too, or if that's just crazy talk. You got a gas stove or electric, cause that might matter too.