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Discussion Starter · #1 · (Edited)
...available at the Wok Shop in SF. Had I not already purchased a carbon steel (14 gauge) wok, then this cast iron wok is what I would have purchased instead because it retains its heat better than carbon steel. Just a recommendation and not a sollicitation. 8)
 

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Yes, that one is pretty thin. 

Cast iron is what the original woks are made out of, and were quite thin. They behave much like carbon steel. You're not going to see heat retention to speak of in thin cast iron though.  And these thin cast woks are much more fragile and I strongly prefer a stick handle over the small ear handles. The plastic wrapping on these handles is a poor idea too imho. You can't invert it for seasoning over the burner or tilt it too much up the edge or in the oven with plastic handles that aren't removable. 
 
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