The Best Wok For Gas Stove—Don't Miss!

Table of Contents

Introduction

A good wok can change how you cook. If you love quick, high-heat meals, finding the best wok for a gas stove is a game-changer. The right one heats fast, sears perfectly, and makes stir-frying easy. What do you do, though, when there are so many options? I’ve cooked with different woks—carbon steel, cast iron, even nonstick. Some were great, others not so much. In this review, I’ll break it all down. You’ll know which wok suits your kitchen best. Ready to level up your stir-fry game? Let’s dive in!

Why Gas Stoves Are Ideal for Wok Cooking

Ever watched a chef make stir-fry? They always use gas stoves. There’s a reason for that. Gas gives you instant heat and full control. A great stir-fry isn’t just about tossing food around. It’s about high heat, fast cooking, and the perfect sear. If you have a gas stove at home, you’re already set for restaurant-style cooking.

Gas stoves are the best for wok cooking because they heat the wok evenly. The open flame wraps around the sides. This gives steady, high heat. It keeps your veggies crisp, your meat tender, and your sauces rich. Unlike electric stoves, gas keeps the heat strong even when you add food. If you want the best wok for a gas range, go for carbon steel. It heats up fast, reacts well to changes, and gets better with time.

Now, let’s compare gas to electric and induction cooktops. Electric stoves heat too slowly. They also lose heat when you add food. This makes it hard to get that smoky wok flavor, called “wok hei.” Induction stoves heat faster, but they only work well with flat-bottom woks. That’s not great for true stir-frying. Gas stoves, with their direct flame, are the best choice. If you want the best wok for a home gas stove, pick one that fits your cooking style.

The takeaway? If you love stir-frying, a gas stove plus the right wok is a game-changer. Whether it’s a best-rated wok for gas stoves or a carbon steel classic, you’ll get amazing results. Ready to cook like a pro? Let’s dive in!

Key Features to Look for in the Best Wok for Gas Stove

Picking the right wok is like finding a trusted kitchen sidekick—it should match your cooking style, feel easy to use, and last for years. If you love stir-frying, here’s what to look for before buying the best wok for a gas stove.

Material Matters: Carbon Steel vs. Cast Iron vs. Stainless Steel vs. Nonstick

The material of your wok affects how well it cooks. Here’s a quick guide:

Carbon Steel: Heats up fast, spreads heat evenly, and gets a natural nonstick surface over time. For the best carbon steel wok for a gas stove, pick one at least 14-gauge thick. It’s light but strong.
Cast Iron: Holds heat well, great for deep frying or slow cooking. But it heats up slowly and needs care to prevent rust.
Stainless Steel: Tough and easy to clean, but doesn’t hold heat like carbon steel. Some have aluminum cores to fix this.
Nonstick: Good for beginners, but coatings can’t handle high heat. If you want the best nonstick wok for a gas stove, choose one that’s PFOA-free and built for heat.

Answer in a snippet: Carbon steel is the best material for a gas stove wok—it heats fast, holds heat well, and improves with use.

Shape & Size: Round-Bottom vs. Flat-Bottom Woks

Wok shape affects how it cooks on a gas stove.

Round-Bottom Woks: The traditional choice. They help toss food and spread heat evenly. But they need a wok ring to stay stable.
Flat-Bottom Woks: Sit directly on the stove and heat up fast. A great choice for most home kitchens.

Answer in a snippet: A flat-bottom wok is the best choice for a gas stove—no wok ring needed, and it heats evenly.

Handles: Traditional vs. Helper Handles

A hot, full wok can be heavy. The right handle makes cooking easier.

Single Long Handle: Great for tossing food. Best for quick stir-fries but may feel unbalanced on big woks.
Dual Handles (Loop + Helper Handle): Better for big woks and heavy meals.

If you like flipping food, go for a long handle. If you cook large portions, a helper handle makes lifting easier.

Answer in a snippet: A long handle is best for stir-frying, while a helper handle adds extra control for heavy cooking.

Weight: Heavy vs. Lightweight Woks

A wok should be light enough to move but heavy enough to hold heat.

Lightweight woks (Carbon Steel, Aluminum): Easy to handle, great for tossing ingredients.
Heavy woks (Cast Iron, Stainless Steel): Hold heat well but harder to lift and move.

For the best home gas stove wok, carbon steel is ideal—it’s light but still strong.

Answer in a snippet: A carbon steel wok is the best balance between weight and durability for gas stove cooking.

Coating & Seasoning: Pre-Seasoned or Raw?

Uncoated Woks (Carbon Steel, Cast Iron): Need seasoning but get better over time.
Pre-Seasoned Woks: Convenient, but some coatings wear off.
Nonstick Woks: No seasoning needed, but they don’t develop a true wok patina.

For the best results, choose a raw carbon steel wok and season it yourself.

Answer in a snippet: For the best wok surface, pick an uncoated carbon steel wok and season it for a natural nonstick layer.

Final Takeaway

The best wok for a gas stove depends on your needs. Carbon steel woks are the top choice for home cooks because they heat up fast, become naturally nonstick, and last a lifetime. If you’re new to wok cooking, a flat-bottom carbon steel wok with a long handle is a great pick.

Ready to find your perfect wok? Let’s check out the best options available today!

Top Picks: Best Woks for Gas Stoves

So, you want the best wok for your gas stove? I get it. There are so many choices! But don’t worry—I’ve done the research for you. Whether you’re new to wok cooking or a pro, these picks will level up your stir-fry game. Let’s jump in!

1. Best Overall: Yosukata Carbon Steel Wok

If you want a pro-level wok, this is it. The Yosukata Carbon Steel Wok comes pre-seasoned, so you can start cooking fast. It heats up quickly, holds high heat, and gets better with use.

Quick answer: The best carbon steel wok for gas stoves—light, strong, and great for high-heat cooking.

Why it’s great:

Carbon steel heats evenly.
Pre-seasoned for easy use.
Round bottom works best with a wok ring.

Best for: Home cooks who want a wok that gets better over time.

2. Best Flat-Bottom Wok: Craft Wok Traditional Hand-Hammered Carbon Steel Wok

Need a wok that sits flat on your gas stove? This one’s perfect. The Craft Wok Hand-Hammered Carbon Steel Wok is strong, durable, and heats well.

Quick answer: The best flat-bottom wok for gas stoves—no wok ring needed, and it heats evenly.

Why it’s great:

Hand-hammered for a traditional feel.
Flat-bottom sits directly on gas stoves.
Wooden handle stays cool.

Best for: Cooks who want a sturdy wok without extra tools.

3. Best Nonstick Wok: T-fal Nonstick Jumbo Wok

Want easy cooking and cleanup? The T-fal Nonstick Jumbo Wok is a top pick. It heats evenly, needs no seasoning, and has a tough nonstick surface.

Quick answer: The best nonstick wok for gas stoves—great for beginners and easy to clean.

Why it’s great:

Big size for family meals.
Nonstick means less oil and no sticking.
Flat bottom stays stable on gas stoves.

Best for: New cooks or those who want easy cleaning.

4. Best Budget Pick: Joyce Chen Carbon Steel Wok

best type of wok for gas stove — Best Budget Pick

Need a great wok at a low price? The Joyce Chen Carbon Steel Wok is a solid choice. It’s light, heats fast, and seasons easily.

Quick answer: The best budget carbon steel wok for gas stoves—low price, high quality.

Why it’s great:

Carbon steel heats up quickly.
Wooden handle is comfy to hold.
Great value for the price.

Best for: Anyone wanting a good wok for less money.

5. Best Large Wok: Lodge Cast Iron Wok

Cooking for a crowd? The Lodge Cast Iron Wok is unbeatable. It holds heat well, making it great for searing and slow cooking.

Quick answer: The best large wok for gas stoves—heavy-duty and great for big meals.

Why it’s great:

Holds heat for even cooking.
Pre-seasoned for easy use.
Sturdy handles for easy lifting.

Best for: Serious home cooks who need a big wok.

Final Thoughts

So, which wok is right for you?

✅ Want the best overall wok? Go for the Yosukata Carbon Steel Wok. ✅ Prefer a flat-bottom wok? The Craft Wok Hand-Hammered Carbon Steel Wok is a winner. ✅ Need an easy nonstick option? The T-fal Nonstick Jumbo Wok is your best bet. ✅ Looking for a budget pick? The Joyce Chen Carbon Steel Wok won’t disappoint. ✅ Cooking for a crowd? The Lodge Cast Iron Wok is built for big meals.

Pro Tip: No matter which wok you choose, seasoning and proper care will make it last a lifetime.

Which wok are you most excited to try? Let me know in the comments!

Accessories for The Best wok for gas stove

So, you got the perfect wok. But wait—there’s more! A great wok is just the start. The right tools make cooking easier, faster, and more fun. Let’s check out the must-haves for cooking on a gas stove.

1. Wok Ring: Keep It Steady

If you have a round-bottom wok, you need a wok ring. Gas stoves are great, but without a ring, your wok might wobble. A wok ring keeps it in place and helps heat go up the sides.

Quick tip: Get a strong, vented steel ring that fits your burner.

What to look for:

Material: Carbon steel or cast iron lasts long.
Holes: Let flames rise for better heat.
Size: Your wok should sit snugly without tilting.

Pro tip: Some rings are reversible—wide on one side for big burners, narrow on the other for small ones.

2. Wok Burner: Turn Up the Heat

Regular gas stoves are good, but a high-BTU wok burner is better. These burners reach 50,000+ BTUs for that smoky, charred flavor.

Quick tip: Choose a high-BTU portable burner made for wok cooking.

Why it’s great:

More heat = better stir-fries.
Good for outdoor cooking.
Portable—use it anywhere.

Pro tip: Get one with adjustable heat so you can simmer or sear with ease.

3. Butane Stove: Wok Cooking Anywhere

Love cooking outside? Need an extra burner? A butane stove is your best friend. It’s a mini wok station you can take anywhere.

Quick tip: Pick a high-BTU butane stove with a solid base.

What to check:

At least 10,000 BTUs for strong heat.
Wide burner surface for stability.
Auto-ignition for quick start-up.

Pro tip: If using outdoors, get one with wind protection.

4. Wok Ladle & Spatula: The Right Tools

A regular spatula won’t work well in a wok. Wok ladles and spatulas match the wok’s shape, making cooking easier.

Quick tip: Get a carbon steel ladle and spatula for high heat.

Why they help:

Better control when flipping food.
Won’t melt like plastic.
Better surface contact for even cooking.

Pro tip: Use wooden or silicone tools for nonstick woks.

5. Bamboo Steamer: More Than Just Dumplings

Woks aren’t just for stir-fries! A bamboo steamer fits inside, turning your wok into a steaming station. It’s great for dumplings, buns, fish, and veggies.

Quick tip: Get a multi-tiered, 10-12 inch steamer for more options.

Why you’ll love it:

Cooks multiple layers at once.
Keeps food healthy.
No metal, no rust.

Pro tip: Use parchment paper or cabbage leaves to prevent sticking.

6. Wok Brush: Clean Up Fast

After high-heat cooking, your wok needs care. A wok brush (usually bamboo) cleans without hurting the surface.

Quick tip: Use a bamboo or palm fiber brush to protect seasoning.

Why it’s useful:

Fast cleaning.
Keeps wok nonstick.
Won’t scratch the surface.

Pro tip: Wash your wok while it’s still warm—stuck-on food comes off easier.

Final Thoughts: Get the Best Setup

A great wok is just the start. The right tools make cooking easier and better. Here’s what you need: ✅ Wok ring for stability. ✅ High-BTU wok burner for strong heat. ✅ Portable butane stove for cooking anywhere. ✅ Wok ladle and spatula for easy stirring and flipping. ✅ Bamboo steamer to expand your cooking options. ✅ Wok brush for simple cleaning.

With these, you’re ready for anything—from crispy stir-fries to steamed dumplings.

What’s your favorite wok accessory? Let me know in the comments!

How to Season and Maintain Your Wok: Your Kitchen’s New Best Friend

Let me tell you a secret. A well-seasoned wok is like a good friendship. It gets better with time and care. I’ve burned, scratched, and nearly ruined more woks than I can count. But each mistake taught me something valuable about seasoning and care.

Why Seasoning Matters: More Than Just a Pretty Pan

Quick Answer: Seasoning creates a natural nonstick surface. It stops rust. Your wok becomes a lifetime cooking friend.

Think of seasoning like breaking in new hiking boots. At first, they’re stiff and tough. But with use, they fit perfectly. Your wok works the same way. That first seasoning turns a plain metal pan into a cooking star.

The Seasoning Process: Step by Step

Step 1: Clean Your Wok

Pro Tip: Start with a brand new, clean wok. Use steel wool to remove any coating.

I skipped this step early on. Big mistake. Leftover stuff can mess up your seasoning. It can make food taste weird. Scrub well. Dry completely.

Step 2: Heat and Oil

Quick Insight: Use oils that can handle high heat. Think peanut, vegetable, or grapeseed oil.

Here’s where magic happens. Heat your wok until it smokes. Swirl a thin oil layer. Cover every inch. Watch the metal change color. That’s good! You’re making a protective layer that gets better each time you cook.

Step 3: Build Your Patina

Seasoning Secret: Every cook adds to your wok’s flavor story.

Chefs know this: A used wok tells tales. Those dark, smooth spots? They’re flavor memories. Cook after cook, your wok builds a natural nonstick surface. No factory coating can match it.

Maintenance Tips For The Best wok for gas stove

Cleaning: Gentle Does It

❌ Never use soap ✅ Use hot water and a soft brush ✅ Dry right after washing

I learned this the hard way. Soap kills the seasoning you worked to build. Instead, use a soft brush and hot water. Dry fast to stop rust.

Storage Tips

Hang your wok if you can
Keep it in a dry spot
Add a light oil coat before storing

What to Avoid

Metal scrubbers
Dishwashers
Water sitting in the wok
Storing while wet

Common Seasoning Mistakes to Dodge

Too Much Oil: A thin layer works best. Too much makes sticky patches.
Not Heating Enough: Your wok needs to be super hot when seasoning.
Washing with Soap: This strips away your hard work.
Storing Wet: This invites rust to grow.

Pro Tips from Years of Wok Cooking

Wok Wisdom: Treat your wok like a super-powered cast iron skillet. It gets better the more you use it.

Cook with high heat
Be careful with metal tools
Re-season once a year
Love the imperfections—they tell your cooking story!

Your Wok, Your Culinary Companion

Seasoning a wok isn’t just cleaning. It’s creating a cooking legacy. Each stir-fry adds flavor. Each meal adds a memory. Your wok isn’t just a tool. It’s a storyteller.

🌟 Final Thought: A great wok is like a best friend. It’s reliable. It gets better with time. For the next culinary experience, it’s always prepared.

What part of wok seasoning scares you most? Tell me in the comments. Let’s solve this together!

Wok Cooking Tips for Beginners: Your Roadmap to Stir-Fry Success

Let me be real. My first wok tries were total fails. I burned veggies. My kitchen was smoky. Cooking felt impossible.

1. Prep Is Your Secret Weapon

🌟 Quick Tip: Get ready before you cook.

Do this first: Chop everything up. Measure sauces. Keep stuff close. Why? Wok cooking is super fast. You’ll add and stir in seconds.

Pro Move: Cut food into same-size pieces. This helps food cook evenly.

2. High Heat Works Magic

🌟 Quick Tip: Make your wok really hot.

I used to fear high heat. Big mistake! Real stir-frying needs serious warmth. Use oils that can take high heat. Think peanut or avocado oil.

Insider Secret: Listen for the sizzle. That sound means you’re doing it right!

3. Learn to Toss Like a Pro

🌟 Quick Tip: Move your wok, don’t just stir.

Stir-frying isn’t about stirring. It’s about dance-like moves. Use your wrist. Let food jump a little. This stops food from sticking.

Beginner Hack: Practice tossing with dry beans. Do this over the sink.

4. Cook Proteins First

🌟 Quick Tip: Meat goes in before veggies.

Here’s why: Proteins need hot surface time. Cook them fast. Take them out. Then cook veggies in the same wok. This builds amazing flavor.

Flavor Bomb: Those brown bits? Pure taste magic.

5. Don’t Jam Your Wok

🌟 Quick Tip: Give food space to cook.

Too much food kills the heat. When lots of stuff hits the wok, cooking stops. You start steaming instead of frying. Cook in small batches if needed.

Pro Tip: Use a big wok or cook in parts.

6. Sauce Smarts

🌟 Quick Tip: Add sauce at the end.

Sauces burn fast. Put them in during the last minute of cooking. This stops burning. It helps sauce coat food perfectly.

Flavor Hack: Mix sauce before you start cooking.

7. Wok Care Matters

🌟 Quick Tip: Treat your wok with love.

Clean with hot water. Use a soft brush. No soap! Dry fast. Rub a bit of oil. This stops rust. It makes your wok better each time you cook.

Wok Wisdom: A good wok grows with you.

Final Thoughts: You’ve Got This

Every chef starts somewhere. My first tries were wild. But you’ll be making great food fast.

Want to share your wok adventure? Tell me below!

Bonus: Quick Buying Checklist for the Best wok for gas stove

Hey kitchen friend! Picking the right wok can be tricky. I’ve been there and made tons of mistakes. Let me help you find your perfect cooking buddy.

Your Wok Shopping Cheat Sheet ✓

Before you buy, check these must-have features:

1. Light as a Feather

✓ Feels super light ✓ Easy to move around ✓ Carbon steel wins here ✓ No heavy lifting needed

2. Heat Master

✓ Heats up fast ✓ Cooks food evenly ✓ No cold spots ✓ Perfect for quick stir-fries

3. Seasoning Hero

✓ Takes seasoning well ✓ Builds a slick cooking surface ✓ Gets better with each meal ✓ Your wok grows with you

4. Gas Stove Buddy

✓ Fits your gas stove perfectly ✓ Works with or without a ring ✓ Sits steady ✓ No wobbling allowed

5. Built to Last

✓ Strong and tough ✓ Fights off warping ✓ Handles crazy cooking days ✓ Your kitchen warrior

Quick Pick Guide

Carbon Steel? ✅
Flat Bottom? ✅
Gas Stove Ready? ✅
Feels Good? ✅

You did it! Your perfect wok is waiting.

Your Turn!

What do YOU want in a work? Share below! I’m all ears. 👇

Pro Tips Just for You:

Look for light weight
Check heat spread
Feel the handle
Trust your gut
Have fun cooking!

Expert Tips: Insider Secrets from a Wok Cooking Journey

Hey there, kitchen friend! After years of cooking, I’ve got some pro secrets to share. These aren’t just tips. They’re lessons from many stir-fries and kitchen tries.

The Heat Dance: Mastering Your Flame

Quick Insight: Heat is an art, not just a dial.

Most home cooks blast the stove. Big mistake! Real stir-frying is about heat control. Start super hot to sear. Then drop to medium to finish. Think of it like music.

Pro Tip: Listen to your wok. A good sizzle means you’re doing it right. No sizzle? You’re cooking too cool.

The Prep Ritual: Your Cooking Superpower

Quick Insight: Prep makes perfect cooking.

A chef once told me something I’ll never forget: “Prep is respect for food.” For wok cooking, this means:

Cut all pieces the same size
Mix sauces before cooking
Keep everything close
Have a towel and tongs ready

Bonus: This makes you look like a pro chef!

Oil Secrets: Pick Your Weapon

Quick Insight: Not all oils are good for wok cooking.

Forget olive oil. Wok cooking needs special oils:

Peanut oil: Old-school, handles high heat
Avocado oil: New favorite, super stable
Grapeseed oil: Neutral, goes super hot

Chef Trick: Mix oils for better taste. Finally, a drop of sesame oil? Magic!

Tool Talk: More Than Just a Wok

Quick Insight: Good tools make great cooking.

Get these:

Carbon steel spatula
Wooden chopsticks
Long tongs
Bamboo cleaning brush

These aren’t costs. They’re cooking investments.

Cultural Connection: More Than Cooking

Quick Insight: Stir-frying is a story, not just food.

Each stir-fry connects you to cooking history. It’s about more than food. It’s about people, stories, and love.

Watch cooking videos. Read old cookbooks. Learn the story behind the food.

Wok Care: Your Cooking Friend

Quick Insight: A wok is alive.

Treat your wok like a friend:

Be gentle
Care for it always
Let it change
Love its marks

A good wok tells stories. Those dark spots? Memories of great meals.

Final Wisdom: Keep Learning

Perfection isn’t real. Every burnt edge is a lesson. I’ve messed up more meals than I can count. But each mistake taught me something.

Your cooking path is yours alone. There’s no perfect way—just your way.

Challenge: Cook something new every week. Push your limits.

Want to share your cooking story? Comment below! Let’s learn together. 👇

Happy cooking, friend

FAQs About the Best Wok for Gas Stoves

1. What is the best wok for a gas stove?

The best wok for a gas stove is a carbon steel wok. It heats quickly, distributes heat evenly, and develops a natural nonstick surface with seasoning.

2. Which kind of wok works best with a gas stove?

A round-bottom carbon steel wok is best for gas stoves. It allows better heat distribution and works well with a wok ring for stability.

3. Can I use a flat-bottom wok on a gas stove?

Yes, a flat-bottom wok works on a gas stove, especially if you don’t have a wok ring. It provides direct contact with the flame for efficient heating.

4. Is a nonstick wok good for gas stoves?

A nonstick wok can be used, but high heat may damage the coating. A carbon steel wok is better for high-heat cooking like stir-frying.

5. What is the best carbon steel wok for a gas stove?

The Yosukata carbon steel wok is highly rated for gas stoves. It heats evenly, is durable, and develops a natural nonstick patina over time.

6. Do I need a wok ring for a gas stove?

A wok ring helps stabilize a round-bottom wok on a gas stove, ensuring even heating and preventing tipping.

7. What size wok is best for home gas stoves?

A 12 to 14-inch wok is ideal for home gas stoves. It provides enough space for stir-frying while fitting standard burners.

8. What is the best large wok for gas stoves?

A 14 to 16-inch carbon steel wok is best for large portions. It allows high-heat cooking and even heat distribution.

9. What is the best small wok for a gas stove?

A 10-inch carbon steel wok is great for smaller servings and compact kitchens while retaining high-heat performance.

10. Can I use a wok on a glass top gas stove?

Yes, a flat-bottom wok is best for glass top gas stoves. A round-bottom wok may be unstable without a wok ring.

11. What is the best nonstick wok for gas stoves?

Look for a hard-anodized or ceramic nonstick wok that can handle high heat, such as the T-fal Ultimate Hard Anodized Wok.

12. What is the best wok burner for gas stoves?

A high-BTU wok burner, like the GasOne 200,000 BTU burner, is great for intense heat and authentic stir-frying.

13. What is the best butane stove for wok cooking?

The Iwatani 35FW Butane Stove is a top choice for wok cooking, offering strong heat and portability.

14. Where can I buy a good wok for a gas stove?

You can buy the best wok for gas stoves on Amazon, Walmart, and specialty cookware stores.

15. What is the best wok ring for a gas stove?

A cast iron or stainless steel wok ring with a stable grip is ideal for securing a round-bottom wok on a gas stove.

16. How do I season a new wok for a gas stove?

Heat the wok, coat it with oil, and wipe it down. Repeat until the wok develops a dark patina, which creates a natural nonstick surface.

17. Is a cast iron wok good for a gas stove?

Yes, a cast iron wok retains heat well but is heavier. A carbon steel wok is a better alternative for quick, high-heat cooking.

18. Can I use an induction-compatible wok on a gas stove?

Yes, induction-compatible carbon steel woks also work well on gas stoves, offering durability and high-heat performance.

19. What is the best wok for a gas stove in Australia?

The Ken Hom Carbon Steel Wok and Yosukata Wok are top-rated options for gas stoves in Australia.

20. What is the best wok for gas stove cooking on Reddit?

Reddit users recommend carbon steel woks, like the Yosukata or Joyce Chen woks, for their durability and superior heat control.

Conclusion

Your Wok Journey: More Than Just a Cooking Tool

Hey there, kitchen friend! Let me tell you something cool. Finding the best wok for a gas stove isn’t just about buying a pan. It’s about finding a cooking buddy that grows with you and tells your food stories.

The Real Magic: Beyond the Metal

Quick Answer: The perfect wok is about your taste and style.

I remember when I started cooking. My first tries? Total mess. Burnt veggies everywhere. Smoky kitchen. Sounds familiar? Each mistake taught me something big: a wok is more than just metal. It’s a bridge between old cooking ways and your own style.

Our top picks – like the Yosukata Carbon Steel Wok and T-fal Nonstick Wok – are more than suggestions. They’re invites. Invites to try new things. To cook. To have fun.

Your Cooking, Your Rules

Pro Tip: The best wok isn’t about being perfect. It’s about loving to cook.

Are you a busy home cook? A weekend food maker? Just starting to stir-fry? There’s a wok waiting for you. Want traditional? Try carbon steel. Need easy? Go nonstick. Love heavy pans? Pick cast iron.