Because of the thickness of the cast iron, Western-style cast iron woks take much longer to bring up to cooking temperature, and its weight also makes stir-frying and bao techniques difficult. Source: Internet
Clad woks are also slower to heat than traditional woks and not nearly as efficient for stir-frying. Source: Internet
This again is contrasted with the Han, who adopted skills like stir-frying and stewing. Source: Internet
Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.' Source: Internet
Stick handles are popular in northern China, where food in the wok is frequently turned with a tossing motion of the arm and wrist when stir-frying food. Source: Internet
As a result, it makes an excellent choice for sautéing and stir-frying foods. Source: Internet