Why are more and more people preferring to cook with stainless steel pots rather than iron pots? What are the differences between the two?

In the past, we used iron pans for stir-frying and braising meat at home. However, ever since we bought a stainless steel frying pan, the iron pan has been left unused.

It wasn’t until I actually started using it that I finally understood why people always say: Once you’ve used a stainless steel wok, you’ll never want to go back to cooking with an iron wok! Today, I’d like to share my personal experience with using a stainless steel wok—feel free to take it as a reference if you’re considering one.

The difference between stainless steel woks and iron woks

Iron pans have a large temperature difference when heated, making them prone to burning and producing excessive smoke and fumes. Stir-fried green vegetables tend to turn dark and dull in color.

After using a stainless steel wok, I found that its biggest difference from an iron wok lies in its even heat distribution and minimal temperature variation across the entire surface. Even on low heat, it can achieve the searing effect typically associated with high heat—no sticking, maximum preservation of nutrients, and especially outstanding results when stir-frying green vegetables, which retain their vibrant color, rich aroma, and delicious flavor. Plus, it produces virtually no smoke or fumes.

Advantages of stainless steel frying pans

Thanks to the unique five-layer composite manufacturing process used in stainless steel woks, these woks not only minimize nutrient loss during cooking while preserving the dish’s vibrant color and delicious flavor, but they also excel at stewing meat—making the results even tastier than those achieved with iron woks.

For example, with a better-fitting lid, even on the lowest heat setting, stewing meat with the lid on can still achieve a boiling effect. These techniques are more energy-efficient and environmentally friendly compared to traditional iron pots.

I originally bought the stainless steel wok because I thought it was stylish, high-quality, and would add a touch of elegance to my kitchen.

Speaking of which, it really is more refined than the iron pot I used before. It’s multi-purpose, so there’s no need to buy multiple pots and take up extra space—this is actually quite nice.

Defects of stainless steel frying pans

High price

High-quality stainless steel pots on the market tend to be more expensive than iron pots, but they’re safe and hygienic—and in the long run, they’re actually a good value.

How to Choose a Household Stainless Steel Wok

Ultimately, whether to buy an iron wok or a stainless steel stir-fry pan depends on your personal usage needs.

If you have high standards for stir-frying, choosing a high-quality stainless steel wok would better meet your needs.

Finally, I’d like to share two tips for choosing a stainless steel frying pan. Those in need can use them as a reference.

1. Stainless steel material

The material should be at least 304 stainless steel; if your budget allows, go straight for 316 (18-10) stainless steel.

2. Pot body thickness

For a thickness of 2.5–3.5 mm, you should at least choose a wok with a solid body that’s 2.5 mm thick. Under no circumstances should you opt for a wok with a composite, locally reinforced bottom. The price varies depending on the body thickness—choose according to your needs.