Nami also points out, "Cast iron woks, while excellent at retaining heat, often take longer to heat up and cool down, making it challenging for quick stir-fries or dishes that require rapid cooking." ...

Remove from the heat, and when your wok is cool to the touch, it can be put away until your next stir fry session. Both carbon steel and cast iron woks are prone to rust -- a flavor you don't want ...