Cast iron wok is not better for high heat stir-frying.

There are not many advantages.

Cast iron holds heat like a tank, which sounds good, but for stir-frying you need quick temperature changes. Carbon steel heats up fast and cools down fast — exactly what you want when you’re tossing vegetables and meat in quick succession.

The weight alone kills it. A cast iron wok is a chore to lift and tilt. Carbon steel woks are light enough to one-hand while you work the spatula. Cast iron also takes longer to season evenly and can crack if you shock it with cold water.

The only advantage I can think of: if you have a screaming hot outdoor burner, cast iron’s heat retention can give you a more stable sear on large batches. But that’s a niche situation. For normal home stove stir-frying, carbon steel wins every time.

Carbon steel is lighter, faster, and more responsive — which is what stir-frying is all about.