The traditional and preferred type of wok, cast iron woks are the ebullient choice of most professional chefs. Though often a bit thicker and heavier than woks made with other materials, cast iron woks also offer many distinct advantages. For example, they are very easy to season and retain their seasoning for longer periods of time. Seasoning is an important part of maintaining any piece of metal cookware, but it is especially important for cast iron woks for several reasons. Seasoning helps protect the wok from rust and damage by sealing off the exposed metal from the elements. Additionally, it gives the wok a natural, non-stick surface which is especially important when stir frying at high temperatures.
Another advantage of cast iron woks is that they retain and distribute heat exceptionally well. Woks made from some other materials can quickly lose their heat when away from placed away from the stove. The weight and density of cast iron woks, on the other hand, allow them to retain heat exceptionally well which makes them one of the most durable types of woks and perfect for sustained cooking. However, this also means that they take a bit longer to come up to temperature than other woks.