Choosing the Best Wok

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When cooking Chinese food it is important to choose a wok that meets the need of what you are doing.
There are certain aspects of a wok that you need to consider when buying one


Flat bottom woks normally have a long wooden handle. The long handle makes it easy to move and tilt the wok when stir-frying. Most also have a small on the side, so the wok is still easy to lift. 


Stainless Steel – Heavy, hard to manoeuvre, food has a tendency to stick, slow heating/cooling
Cast Iron – Hard to manoeuvre, still takes time to heat/cool, however less stick
Carbon Steel – Best to choose, heats quickly, light, cheap, and heats/cools quickly


The best wok is 4- to 5-inch flattened area at the bottom with gently sloping sides that flare out to between 12 and 14 inches. This will give you plenty of high-heat space for searing meats and vegetables at the bottom while still providing room to manoeuvre.


Flat bottomed Woks - Flat bottom along with rounded sides can be placed directly on an electric and gas cookers
Round-bottomed Woks - Best used with gas hobs, but may need a wok ring – an accessory designed to go around the hob and provide a suitable surface to use the wok


Very important to season your wok before using it for the first time. Seasoning removes the preservative oil manufacturers place on the wok to prevent rust, replacing it with a light coating of cooking oil.
It is also important to clean your wok after each use
Avoid scrubbing the wok unless absolutely necessary
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