Cast iron wok

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.