Title
Cast iron wok
Year/Period
1970s
Region
Singapore
Object Type
Material
Technique
Accession No.
2006-01671
Collection of
Credit Line
Gift of Nelson Li
This cast-iron wok was commonly used by street hawkers to stir-fry ‘char kway teow’ (fried flat noodles) over a clay charcoal stove (see XXXX-09122). A cast-iron wok was preferred as it could conduct and retain heat better than aluminium woks. As a result, food could be cooked in the wok at a constant high temperature without charring.
