Cast iron wok is round bottom cooking pot made from cast iron. Cooking wok orignated in China around two thousands year ago, and is very popular in China to use it making stir frying, stewing and soup. Wok is used with utensils called spatula or ladle. The long handles protects cooker from burning heat.
The wok size is normally between 300-360mm or more in diameter. However, size 300mm is most common in home cooking because it is the proper size for stir frying.
Iron wok is non-stick and rust-resistant when properly seasoned. The seasoning is a process to apply and cook a layer of animal fat or vegetable oil onto cast-iron. As a result, a seasoned wok has a stick-resistant coating that consist of polymerized oils and fats.
On the other hand, enameling is not suitable for wok because it can not bear high temperature.
Iron wok has two types that is made through sand casting process or metal forming process. The material of both is iron material, but has minor different. The carbon content of casting wok is much higher than that of metal forming wok, thus it is much thick and heavy.
Although casting wok is heavy not suitable for stir frying cook, but it has advantage of heating retension and even distribution. As mentioned, casting wok is made through casting process, raw material of pig iron melt in furnace, and wood pattern creates sand mold. As soon as melting iron water flow into mold, sand mold will break to release casting out once it solidify.
Read artical of Cast iron cookware: The Old Bady of Cooking Art to learn more about its nature and manufacturing process.
In sum, cast iron wok comprises only a small fraction in kitchenware, however, the durability and reliability of cast iron as a cooking tool has ensured its survival.
Visit Cookware Manufacturer Association to get more referance articals and relevant industry standards.