Alright, I'll throw down on this one to end it once and for all.
I lived in Taiwan for three months. During my time there, I would say 70 percent or so of the woks I saw were steel - in varying sizes from ultra huge to moderate size. That being said, the other 30% or so were cast iron, mostly used for deep frying because the cast iron holds the heat better. In Taiwan most people used gas for their cooking, and most of it is done with open air flow through the building as Air Conditioning isn't all that common for the average person.
Here is a shot from when I was in Taiwan of the Cast Iron woks for semi-deep or deep frying. This lady is selling some kind of bun (generally they have multipe types, veggie, pork, etc.) for 10 Quai, or about 33 cents. This type of bun can come either steamed, or fried, depending on the size. Different sized buns have a little bit different name, and a slightly different bread-type casing around them. "Bao" pronounced like the noise a dog in cartoons make, is the word for bun. So "Char Siu Bao" is a BBQ pork bun.
Please don't reproduce or repost this anywhere without my permission.
That being said, there is your answer. Both are used, but they have different purposes. Cast iron mainly for deep/semi-deep frying, Steel for tossing veggies, thinly sliced meat, etc.
Overall, this is a pretty typical scene there. Certain streets are littered with people selling specific things, like this lady. At night the markets open, and people are there until very late, sometimes 2 or 3AM. There are quite a number of 3rd shift workers there, so food runs around the clock pretty much as well. After living there, food has been permanently ruined for me. To me, there is no place better to eat than Asia.
Hopefully this helps.
I lived in Taiwan for three months. During my time there, I would say 70 percent or so of the woks I saw were steel - in varying sizes from ultra huge to moderate size. That being said, the other 30% or so were cast iron, mostly used for deep frying because the cast iron holds the heat better. In Taiwan most people used gas for their cooking, and most of it is done with open air flow through the building as Air Conditioning isn't all that common for the average person.
Here is a shot from when I was in Taiwan of the Cast Iron woks for semi-deep or deep frying. This lady is selling some kind of bun (generally they have multipe types, veggie, pork, etc.) for 10 Quai, or about 33 cents. This type of bun can come either steamed, or fried, depending on the size. Different sized buns have a little bit different name, and a slightly different bread-type casing around them. "Bao" pronounced like the noise a dog in cartoons make, is the word for bun. So "Char Siu Bao" is a BBQ pork bun.
Please don't reproduce or repost this anywhere without my permission.
That being said, there is your answer. Both are used, but they have different purposes. Cast iron mainly for deep/semi-deep frying, Steel for tossing veggies, thinly sliced meat, etc.
Overall, this is a pretty typical scene there. Certain streets are littered with people selling specific things, like this lady. At night the markets open, and people are there until very late, sometimes 2 or 3AM. There are quite a number of 3rd shift workers there, so food runs around the clock pretty much as well. After living there, food has been permanently ruined for me. To me, there is no place better to eat than Asia.
Hopefully this helps.
I like the bike as well, really says "I'm confident in my sexuality".