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The best wok is a superhero. Hit it with high heat and it stir-fries veggies and proteins with ease, propels steam through a stack of bamboo steamer baskets like it’s nothing, deep-fries, braises, and makes fried eggs with crispy, lacy edges that cry for a drizzle of soy sauce—and a piece of bread to sop up the golden, briny yolk. (If you know, you know.)The best woks
Buy the right wok, take care of it, and it will serve you well. But which one to buy? It can be confusing, because there are so many choices that, to the uninitiated, may seem way too similar to parse. Let me save you some churn. Find the top picks below and scroll further down for more information on how I tested, the woks that didn’t make the cut and the essential tools to use when wok cooking.
Carbon steel woks are very popular as they heat up quickly (some up to 700 degrees F), have a natural nonstick coating when seasoned properly, and are light enough to pick up with one hand. Stainless steel does take a little longer to heat up compared to carbon steel, but can heat evenly.
The best wok overall: Yosukata carbon steel 14-inch flat-bottom wok
What gives wok cooking its signature is what’s called “wok hei” or “guo chi,” the so-called breath of a wok that comes from the magic of carbon steel, searing temperatures, and fast cooking. To achieve that you want a wok that heats quickly, and the Yosukata delivers. It reached 440℉ within 30 seconds and 614℉ in 60 seconds. Made of black carbon steel, this wok has a beautiful handle, and weighs just under four pounds. While it takes a period of time to build a naturally nonstick patina on the surface of any wok, we didn’t have any trouble with sticking when we made fried eggs in this one. Even though it’s a flat-bottomed wok, the gentle slope of the sides and the 5.5-inch center made it feel like a more traditional round-bottomed wok. The rivetless design meant there weren’t any obstructions to the shoveling motion of a wok spatula.What we didn’t love about the Yosukata carbon steel flat-bottom wok
Of our top picks, this is the most expensive at $60 at the time of writing. It also doesn’t include a lid, but you can buy a matching dome lid for about $40. (You can buy a generic dome lid for half the price.) Also, the angle of the handle may make it awkward for those who are shorter to use.
Yosukata 14-Inch Carbon Steel Wok
What I looked for
We chose to test carbon steel flat-bottom woks, because they’re versatile. Round-bottom woks are traditional and originally shaped to fit in a pit-style, wood-fired stove. But contemporary kitchens, especially in homes in the US, have flat stovetops (gas, electric, or induction) that can’t accommodate a traditional wok. While you can use a wok ring as an adapter, it’s not a great idea because it creates distance between the wok surface and the heat source. Situations that we might recommend a round-bottomed wok would be if you have a high-end gas stove with a custom grate for round-bottomed woks, an induction wok, or a stand-alone outdoor wok burner.Size matters
We chose woks with a 14-inch diameter. This is a comfortable size for most home cooking needs and accommodates a 12-inch bamboo steamer. Smaller woks are available if you only ever have limited storage space. But if you want to take advantage of all of a woks capabilities you really need one with more surface area. Anything beyond 14 inches though, may challenge your stove’s heat output–unless you have a dedicated wok burner.
Everything You Need To Know About Buying A Wok (With Recommended Brands)
FAQ
What kind of wok do professional chefs use?
What kind of wok do Chinese people use?
What is the best material for a wok to be made of?
What is a good material for a wok?
As a result, carbon steel is a fantastic material for woks. In addition to carbon steel and cast iron, modern woks can also be made from stainless steel or other nonstick materials. Stainless steel takes longer to heat up, but it does retain heat evenly and thoroughly.
What kind of wok do Chinese restaurants use?
Chinese restaurants prefer them, and we prefer using them at home as well. Whether it is a “pow wok” with a single handle or a large wok with two metal handles, carbon steel is our top choice. Fairly inexpensive and lighter than cast iron, carbon steel woks season nicely over time to create a non-stick surface.
Which wok should I buy?
Our Best Overall pick is the Yosukata Carbon Steel Wok, a top-performing, traditionally-styled wok that works with any cooktop—including open flames. For a beginner wok, we recommend the Souped Up Recipes Carbon Steel Wok since it comes with everything you’ll need.
Which wok is best for cooking?
If you’re adept in the kitchen, you can make food in any type of wok. That said, we enjoyed cooking with the Yosukata carbon steel flat-bottom wok for its function and beauty. The Joyce Chen wok is also a reliable choice and a fantastic value. You can get a great wok that’s versatile and durable for a reasonable price.