What type of wok should i buy

This nonstick wok is made from carbon steel and has a nonstick coating, which means it heats up fast and responds to changes in temperature well , but you don't need to worry about seasoning it or caring for it a particular way.

The wooden handle is designed to stay cool during cooking, while the helper handle makes transporting to the table easy. This wok is very versatile thanks to the patented laser-etched hexagon design. It can be cleaned like stainless steel while still being nonstick and delivers heavy-duty heat like a carbon steel wok.

When road-testing this pan at home, it got very hot quickly. The wok can be used with metal utensils and tossed in the dishwasher. The nonstick finish appears on the outside of the pan, as well, to add to the aesthetic and help prevent any blemishes that come along with stainless steel's natural wear and tear.

HexClad's wok is sturdy, but relatively lightweight and easy to handle. It offers a large surface area. This Made In wok is 2 millimeters thick, while most woks are 1. It's designed for the highest heat and can be used on any stovetop. This wok does not arrive seasoned, so you have to put in a little work before using. While this Ultimate Pan from Anolon might not look like a wok, it can be used for everything a wok is used for.

It's made of hard anodized aluminum, which means it heats up quickly and is lighter than carbon steel and cast iron — while still being durable. It can also be used with metal utensils. We love that the large surface that reminds us of the pans we're used to, but also that we can easily shake it around: The handle is slip resistant and comfortable to hold. In previous cookware tests , we found that Scanpan's nonstick quality is very good , so we feel confident recommending this nonstick wok.

It has a ceramic-titanium coating, which prevents food from sticking , and the titanium makes it very strong and long-lasting. We love how versatile Scanpan is with its ability to brown, braise, sear and deglaze. It's also dishwasher safe with a lifetime warranty. The pictured wok is It also has gorgeous chip-resistant enamel which comes in five colors and can be used on all heat sources, including outdoor grills and induction.

It has a clear glass lid and also a half-moon stainless steel rack that attaches to the pan so you can set items on it while you cook. It has hundreds of reviews online with a 4. Add more cooking surface to your kitchen with this electric, stainless steel wok that lives on your countertop instead of your stove. The lid is made of tempered glass and can withstand high temperatures.

You can use the wok to stir fry, make soups, sauces or anything that needs to keep warm for serving. Before cooking with a carbon steel or cast iron wok, you'll need to season it to make sure food doesn't stick. To season:. It heats up quickly and evenly, and if cleaned and treated properly, becomes non-stick over time. Carbon steel woks aren't as popular as they once were since they require seasoning before use. Be careful with washing: they can't be used with soap or thrown in the dishwasher.

Carbon steel also flavors the food a little, which some people find unpleasant, though other say this means it's properly seasoned. Like a carbon steel wok, a cast iron wok also needs to be seasoned before first use to help prevent sticking, though some are sold pre-seasoned. Like a carbon steel wok, it too will become non-stick over time if treated properly. Cast iron tends to be heavy, which may make moving the wok difficult. This lightweight cast iron stir fry pan is pre-seasoned and ready to cook.

It features an easy to clean silicone exterior surface with maple stick and helper handles. The bottom measures 6. Find more details and prices on Amazon now! Lightweight for cast iron, this pan heats evenly and holds the heat well. With a large surface area, it shows good performance, is well constructed and cleans well. The main complaints are that it comes unseasoned, and has a rough interior surface.

Get prices and more customer reviews on Amazon now! Made in China. Satisfied customers report this is a good product of sturdy construction, the handles stay cool, and it heats evenly with easy clean up. Some naysayers report poor quality construction and that the interior stains easily.

Get more details on Amazon now! It comes with a deep, tempered glass lid, and is both oven and dishwasher safe. The rating system used on Amazon for this produc t is misleading, as they include reviews for the entire Calphalon line of cookware. However, there are a number of complaints that this wok is not fully clad as advertised, but rather is a disk bottom only with hot spots, sticking food and interior staining.

The positive reviewers report that it heats well, has a nice shape for stir frying, and is easy to clean. Get prices and more information on Amazon now! And that concludes our look at the amazing wok.

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. I just recently read another article here about choosing certain types of woks.

Is cooking with one a summertime thing more than it is used in any other season? This is a very in depth and helpful article! Thank you for posting the pros and cons of the major brands. I know that the type of wok one cooks on is every bit as important as what one cooks in it! Also liked the brief history as well, very interesting! Thanks for your comments FoodieAlert, glad you found the post helpful and interesting. Let us know what type of wok you decide on.

Thank you for this guide! I like the look of the All Clad stainless steel model, but the Wok Shop carbon steel one is also tempting.

Thanks Leopard, glad you enjoyed the post. I grew up with my parents cooking with woks and they have a come long way since my childhood. I like the models with a lid as I do think they can help simmer and another thing to look for is the weight. The easier it is to lift the better it is for you to toss food in as well as investing in good utensils. How nice to grow up with that influence, and you make good points Bella.

Thanks for your insights. I have wanted to try it for a while now, I just had no idea where to start. It seemed just a little overwhelming, I guess. But thank you for this!! The journey to wok hei begins with a single stir fry… glad you found some direction in the article. After reading this article, I have other options to present to him.

Thank you for providing so many of the different examples for each situation. You provided the options for many different models AND how to use them.

Oh, the spouse that washes off the seasoning… I understand your pain kristin! Glad you enjoyed the post. We were lucky to grab a really nice steel example from Goodwill last year. The difference between a wok and a regular pan may seem superficial, but I really do think it improves the quality of the food.

Thank you for the historical information and product recommendations. We cook a lot of asian foods in our house but we do not have a wok. I have never used one in fact. Because of its sturdiness, this is a great choice for those times when stability is key — for tempura frying in hot oil, for example. A no-frills classic, this is a pan that will only get better over time, adding flavour to dishes if you allow it to build up a patina and keep it oiled every month or so.

This top-quality British-made wok comes in a hessian presentation bag. When cooking, the riveted long handle and grab bar opposite feel great and secure. Because these are also in tri-ply steel, this wok can be placed in the oven and under grills, too. You can also brown steak mince in this for ragu, which adds a nice char and colour to the meat. Samuel Groves pans are always a delight to use and this wok was no exception.

We like the chunkiness of the faux wood handles on this budget-friendly option, which is perfect for young cooks. Part of a range of kitchen equipment for international dishes, the dual bamboo handles make this good-looking wok a suitable hob-to-table model.

This wok is made from coated non-stick carbon steel and it heats quickly and evenly, searing beef for teriyaki without losing heat as ingredients are added.

The hook-on tempura rack is a bonus for letting deep-fried ingredients drain while staying hot. This is a very generous, deep wok that can easily handle frying for more than four people. This marble-effect pan should be used in the same way as a more traditional iron wok: seasoning it with a coating of oil before use and handwashing only. It can be used on both gas and induction hobs with great results. The pan has an anti-scratch coating and three-layer titanium coating for extra durability.

We like the feel of this pan, which has a smoother inner than most — ingredients slide effortlessly around over the surface, making it easy to cook everything evenly with a bare minimum of oil. A classic, non-stick choice, this wok is for those non-purists who like to stick a wok in the dishwasher — great for family cooking, and at a solid mid-price point.

Round bottomed and made of carbon steel, this wok requires a gas hob and does need a bit of prep before use. Seasoning keeps the metal in good condition and prevents sticking. There are helpful instructions on how to do this and online videos if you get stuck. Though a little time consuming, the prep is worth it for the searing and flavour produced by a traditional carbonised wok.

Reasonably priced, this wok has a comfortable bamboo handle, heats fast, is light and well-balanced. This large capacity wok is ideal for feeding large families or a crowd of friends.

Its large flat base keeps good contact with an induction hob and works equally well on gas and electric. It does require some storage space but thankfully has two cast stainless steel handles rather than a long stick.

The handles do get hot so keep your oven gloves close to hand. The wok heats evenly and fast. Impressively, the non-stick is proof to C and it comes with a large domed lid making it a versatile pan for steaming and poaching.