Cast iron wok

This cast-iron wok was commonly used by street hawkers to stir-fry ‘char kway teow’ (fried flat noodles) over a clay charcoal stove (see XXXX-09122). A cast-iron wok was preferred as it could conduct and retain heat better than aluminium woks. As a result, food could be cooked in the wok at a constant high temperature without charring.

Date/Period
1970s
Region
Singapore
Accession No.
2006-01671
Material
cast iron
Collection of
National Museum of Singapore
Credit Line
Gift of Nelson Li
Category
Folklife Collection

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