That’s still not a wok.

A wok has 2 important features: it has a round bottom and it’s thin. The thin sheet steel allows it to heat up and cool down quickly. Maybe you can make a thick-bottomed pan that has a rounded bottom on the inside. And maybe you can pump enough energy in it to make it heat up quickly, but you can’t suck the energy back out. If it’s that massive it will not cool down quickly.

The materials used for induction woks have very low heat capacity, but are very good at conducting heat. They get instantaneously hot, and instantaneously cold, with just the press of a button in your stove.

This is pretty much the case for all good induction kitchen-ware, since this is one of the main ways of cooking that induction allows that no other kitchen powersupply has.

Really? I’ve never seen a wok like this. Most flat bottomed woks are just flat bottomed.

A wok with a flat bottom outside and curved surface inside would also be heavy.

I have a cast iron one sorta like this https://www.williams-sonoma.com/products/lodge-cast-iron-wok...

Yeah, it is heavy. You cant really toss things in it like you would a carbon steel wok.

I can’t access that page from Europe, it gives me a “to our valued customers: fuck you!” page.

If it’s heavy cast iron, it’s not a wok but a wadjan. Does it have 2 handles as well ? A wadjan is an Indonesian wok-like pan, but unlike a wok a wadjan retains heat due to it being heavy cast iron. A wok should be thin sheet steel so it heats up and cools down very quickly.

Wadjans are very good for things that have to stew/simmer, which is common in Indonesian cuisine. It has different uses than a Chinese wok.

I have seen wadjan but I did not know the name, the one I have is sorta a cross between the two. No flat bottom inside the pan but it has handles like the wadjan (probably due to the weight).

Here is a link that might be more useful

https://i.imgur.com/NKXQpXZ.jpeg

https://i.imgur.com/4MlLayk.jpeg

Yeah, it isnt quite like a carbon steel wok but most people in North America wont have a a wok burner to hold the round bottom so they need the flat part.

You also definitely cant cook in them quite like a wok since as you say the cast iron holds so much heat. I usually just get it real hot on the burner for 5 or 6 minutes and then stir fry something. You have to take the food out when it is ready though because moving so much iron off the burner doesn't cool it down as quick.

My brain wasn’t working I guess. I was thinking of sheet metal woks and didn’t consider cast iron.

No.