What is Reddit's opinion of 13" Super Lightweight Cast Iron Chinese Wok?

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While not carbon steel, I found the “ExcelSteel” wok to be very good. It is cast iron but not very heavy. We use it on induction stove.

ExcelSteel 13-Inch Super Lightweight Cast Iron Wok https://www.amazon.ca/dp/B0010DEQMY/ref=cm_sw_r_cp_api_glt_i_GTGSWHNM9H66W2TBNZ3J?_encoding=UTF8&psc=1

I've used cast iron before. I decided it's not always for me.

Cast iron is thick which takes a while to heat up. The larger pieces are very heavy as well. The ones made by lodge have a silicone cover which burned for me because sometimes I set it too close to the flame.

The nonsmooth bottom causes stuff like potatoes to stick and it's very unpleasant to use a larger one. I got a small smooth bottom one that was made by sears about 40 years ago and it was good but not great. I also collected copper pans, copper bottom pans and various cook wear.

In the end I found out that for general purposes like eggs the better tool is a nonstick pan. This is a ceramic piece now. I'd you want cast iron to be truly nonstick and don't mind the added weight an enamel coated one is right for you.

A better cast iron product is a flat bottom wok. These are thinner, still retain the properties of cast iron and is infinitely more versatile. https://www.amazon.com/Super-Lightweight-Cast-Iron-Chinese/dp/B0010DEQMY I have been using this one since 2006 with every move. I've rusted it I've cooked for many guests in it and I've been making ribeye everyday in it for the last 20 days. It's able to deep fry, and everything you wish a cast iron container can do. It's relatively lightweight and more balanced than the cast iron I use as well.

Tl;dr cast iron is not the lightest, take care not to burn yourself on the loops and the reason it fell out of use is because it legitimately has been obsolete. But it is still fun and good to use if these problems don't bother you.