In This ArticleView AllIn This ArticleOur RecommendationsThe Bottom LineChoosing a WokOur TestsWe Also ConsideredCommon QuestionsOur Trusted Expertise
In This ArticleView All
In This Article
View All
Our Recommendations
The Bottom Line
Choosing a Wok
Our Tests
We Also Considered
Common Questions
Our Trusted Expertise
Photo:EatingWell / Marcus Millan
EatingWell / Marcus Millan
If you’re looking for one all-purpose pan in the kitchen, a wok should be your cooking vessel of choice. From frying eggs in the morning, whipping up aCauliflower Fried “Rice”for lunch, or makingBeef & Broccolifor dinner, I can confidently say a wok can do it all. And these days, who isn’t looking for a way to make getting a healthy, home-cooked meal on the table easier?A traditional Chinese wok is a bowl-shaped pan that’s essentially a cross between a frying pan and a large pot. Its wide, slope-sided edges and narrow bottom are designed to cook food with little oil and high heat. For me, a Chinese and Jewish chef and dietitian, and many others, a wok is the pan of choice when cooking stir-fries and fried rice. But it’s also capable of so much more.“My wok is my most used pan at home, at work and at our outdoor cooking events” says James Kitchens, the Filipino American executive chef for Adventure Dinner, a bespoke pop-up catering company in Vermont that averages approximately 150 events a year. “Whether I need to make a fast meal for my family,blister shishito peppersfor an appetizer or reheat soup for an event, my wok is my trusted go-to.” In fact, a wok can braise, deep fry, steam and even boil.When looking for which wok to buy, there are a few things to keep in mind (more on how to choose a wok below). Taking those factors into consideration, I tested 16 pans to find the best in terms of budget, weight, heat conductivity, comfort and maneuverability. Here’s my favorite—plus the others I’d happily keep in my kitchen.Our Wok RecommendationsBest Overall:Yosukata 13.5 inch Blue Carbon Steel Flat Bottom Pre-SeasonedBest Budget:Helen’s Asian Kitchen 14-inch WokBest for Beginners:Mammafong Pre-Seasoned Blue Carbon Steel Hand-Hammered WokBest Round Bottom:Craft Wok Traditional Hand Hammered Carbon Steel Pow WokBest for Using Outdoors:Lodge Cast Iron Wok
If you’re looking for one all-purpose pan in the kitchen, a wok should be your cooking vessel of choice. From frying eggs in the morning, whipping up aCauliflower Fried “Rice”for lunch, or makingBeef & Broccolifor dinner, I can confidently say a wok can do it all. And these days, who isn’t looking for a way to make getting a healthy, home-cooked meal on the table easier?
A traditional Chinese wok is a bowl-shaped pan that’s essentially a cross between a frying pan and a large pot. Its wide, slope-sided edges and narrow bottom are designed to cook food with little oil and high heat. For me, a Chinese and Jewish chef and dietitian, and many others, a wok is the pan of choice when cooking stir-fries and fried rice. But it’s also capable of so much more.
“My wok is my most used pan at home, at work and at our outdoor cooking events” says James Kitchens, the Filipino American executive chef for Adventure Dinner, a bespoke pop-up catering company in Vermont that averages approximately 150 events a year. “Whether I need to make a fast meal for my family,blister shishito peppersfor an appetizer or reheat soup for an event, my wok is my trusted go-to.” In fact, a wok can braise, deep fry, steam and even boil.
When looking for which wok to buy, there are a few things to keep in mind (more on how to choose a wok below). Taking those factors into consideration, I tested 16 pans to find the best in terms of budget, weight, heat conductivity, comfort and maneuverability. Here’s my favorite—plus the others I’d happily keep in my kitchen.
Our Wok Recommendations
Best Overall: Yosukata Pre-Seasoned Blue Carbon Steel WokAmazon$86 at Amazon$89 at Yosukata.comWhat we like:This pre-seasoned, flat-bottomed, large-capacity pan makes wok cooking fun.What to know:It’s a bit heavier than other woks, but not enough to make it hard to flip the food with one hand.The Yosukata 13.5-inch pre-seasoned pan is everything you want in a wok: It’s durable, flat-bottomed and not too heavy. It also has a large capacity and comes pre-seasoned, so it’s ready to use immediately. But what set the Yosukata apart from all other woks was the large surface area of the flat bottom—i.e., the portion of the pan that sits on the heat source. The flat bottom of this pan sat flat on gas, electric and induction cooktops, making it dependable and conductive on any stove. I found the large bottom made it the easiest for whipping up a generous portion of fried rice, yet it also acted almost like a frying pan when frying eggs. The easy-to-grip handles and generous size also make it easy to cook small or large portions.The Yosukata blue carbon steel is heat treated at high temperatures, making the carbon steel look slightly blue. This allows for the wok to be more resistant to rust over untreated carbon steel. Also, don’t forget to also pick up the Yosukata stainless steel lid that is partially made of tempered glass. Now you can peek into your wok while steaming your dumplings or bao instead of having to remove the top and letting steam escape.Diameter:13.5 inches |Capacity:5.2 quarts |Weight:4.1 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenBest Budget: Helen’s Asian Kitchen WokAmazon$48$34 at Amazon$45 at Cookswarehouse.comWhat we like:The helper handle is also wooden, keeping it cool.What to know:This wok doesn’t come pre-seasoned, so you’ll have to season it before using.For an entry-level carbon steel wok, look no further than the very affordable wok from Helen’s Asian Kitchen. This wok has a flat bottom, good heat conductivity, ample capacity and a wooden helper handle to help you safely move it around. The only downside is that it has to be seasoned, which also means that it needs additional care when cleaning since it’s not blue carbon steel. Seasoning a wok isn’t hard but it very often sets off the fire alarm (as it did for me repeatedly while seasoning multiple woks). With that being said, this wok reminded me the most of the sturdy wok of my childhood, which I still use to this day. This is a very, very good wok for the price and it will last a lifetime if properly cared for.Diameter:14 inches |Capacity:3 quarts |Weight:4.2 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenBest for Beginners: Mammafong Pre-Seasoned Blue Carbon Steel WokAmazon$95$88 at Amazon$110$99 at Mammafong.comWhat we like:It’sthe lightest pre-seasoned pan of the bunch.What to know:The overall capacity is smaller, as is the diameter of the flat bottom, which makes it less stable on electric and induction.Much like the Yosukata, the Mammafong pre-seasoned blue carbon steel performs like a dream when making fried rice and stir-fries. Its steeply sloped sides keep food centered on the heat source as you stir. While the capacity is considerably less than the Yosukata, this wok was easier to maneuver because it’s so light. Coming in at just over 3 pounds and with an impressive pre-seasoning, this is the clear winner for Best Wok for a Beginner.Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick.Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick. The Mammafong is incredibly easy to use and the blue carbon steel treatment made it ready to use right out of the box. With just one simple wash, it went directly on the stove with only a little oil to start searing chicken for a stir-fry. One thing to note: The Mammafong has a fairly small flat bottom compared to other flat-bottomed woks, so it’s less stable on electric and induction than on a gas stove. This wasn’t a deal-breaker for us, but keep that in mind if you have a flat-top stove.Diameter:14 inches |Capacity:3 quarts |Weight:3.3 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenBest Round Bottom: Craft Wok Traditional Hand-Hammered Carbon Steel Pow WokAmazon$66$60 at Amazon$70$65 at Craftwok.comWhat we like:For those who want an original, authentic wok, this is your pan.What to know:Because of the round bottom, this pan only works on gas and you’ll need a wok ring. This pan also requires seasoning.Traditional Chinese woks have round bottoms that sit directly over the flame. (In fact, when I was growing up my family had a stove whose round top grate came off so the wok could nestle in as close to the flame as possible.) To recreate traditional Chinese cooking at home, you’ll need a round wok and a wok ring, which sits on top of your grate and holds the wok like a bowl. Look for a wok ring that’s specific to your stove (instead of a generic one) so it grips to your stove burner and doesn’t slide. Of all the round woks I tested, this one was the perfect size and weight—plus, it’s stunningly beautiful. The Craft Wok needs to be seasoned before you start cooking but the hand-hammered sloped sides create the ideal heat zones for the food to slide around and cook evenly. I did find this pan needed a touch more oil than the others when cooking fried rice, but the more you cook with it, the better the seasoning will get.Diameter:14 inches |Capacity:2.2 quarts |Weight:4.6 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenBest for Cooking Outdoors: Lodge Cast Iron WokAmazon$50 at Amazon$70 at Lodgecastiron.comWhat we like:The cast iron evenly conducts and holds the heat, making it incredible on the grill.What to know:It’s heavy and you need both hands to move it.The Lodge cast iron wok is sturdy, as in it’s not going to move unless you want it to. And because it’s made of cast iron instead of carbon steel, it’s also going to hold heat for a long time. When cooking outside on a grill or over open fire, there is no better pan than this heavy-duty beast. This wok also comes pre-seasoned, so it’s ready to go as soon as you are ready to fire up the grill.Because of the weight of the Lodge wok, you won’t be able to shake and flip the pan like you might want to with a traditional wok. I’d also argue that because it’s such a thick pan, it doesn’t quite achieve the wok hei that the other woks impart because of their thinner construction. (Wok hei, which translates to “wok breath” or “wok energy” in Chinese, is the charred, smoky flavor resulting from cooking over the fiery heat.) That being said, I adored using this pan instead of our square grilling basket because it could hold all the vegetables I wanted to grill instead of having to do them in batches.Diameter:14 inches |Capacity:5 quarts |Weight:12.8 lbsPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best Overall: Yosukata Pre-Seasoned Blue Carbon Steel WokAmazon$86 at Amazon$89 at Yosukata.comWhat we like:This pre-seasoned, flat-bottomed, large-capacity pan makes wok cooking fun.What to know:It’s a bit heavier than other woks, but not enough to make it hard to flip the food with one hand.The Yosukata 13.5-inch pre-seasoned pan is everything you want in a wok: It’s durable, flat-bottomed and not too heavy. It also has a large capacity and comes pre-seasoned, so it’s ready to use immediately. But what set the Yosukata apart from all other woks was the large surface area of the flat bottom—i.e., the portion of the pan that sits on the heat source. The flat bottom of this pan sat flat on gas, electric and induction cooktops, making it dependable and conductive on any stove. I found the large bottom made it the easiest for whipping up a generous portion of fried rice, yet it also acted almost like a frying pan when frying eggs. The easy-to-grip handles and generous size also make it easy to cook small or large portions.The Yosukata blue carbon steel is heat treated at high temperatures, making the carbon steel look slightly blue. This allows for the wok to be more resistant to rust over untreated carbon steel. Also, don’t forget to also pick up the Yosukata stainless steel lid that is partially made of tempered glass. Now you can peek into your wok while steaming your dumplings or bao instead of having to remove the top and letting steam escape.Diameter:13.5 inches |Capacity:5.2 quarts |Weight:4.1 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best Overall: Yosukata Pre-Seasoned Blue Carbon Steel Wok
Amazon
$86 at Amazon$89 at Yosukata.com
What we like:This pre-seasoned, flat-bottomed, large-capacity pan makes wok cooking fun.
What to know:It’s a bit heavier than other woks, but not enough to make it hard to flip the food with one hand.
The Yosukata 13.5-inch pre-seasoned pan is everything you want in a wok: It’s durable, flat-bottomed and not too heavy. It also has a large capacity and comes pre-seasoned, so it’s ready to use immediately. But what set the Yosukata apart from all other woks was the large surface area of the flat bottom—i.e., the portion of the pan that sits on the heat source. The flat bottom of this pan sat flat on gas, electric and induction cooktops, making it dependable and conductive on any stove. I found the large bottom made it the easiest for whipping up a generous portion of fried rice, yet it also acted almost like a frying pan when frying eggs. The easy-to-grip handles and generous size also make it easy to cook small or large portions.
The Yosukata blue carbon steel is heat treated at high temperatures, making the carbon steel look slightly blue. This allows for the wok to be more resistant to rust over untreated carbon steel. Also, don’t forget to also pick up the Yosukata stainless steel lid that is partially made of tempered glass. Now you can peek into your wok while steaming your dumplings or bao instead of having to remove the top and letting steam escape.
Diameter:13.5 inches |Capacity:5.2 quarts |Weight:4.1 lbs.
PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best Budget: Helen’s Asian Kitchen WokAmazon$48$34 at Amazon$45 at Cookswarehouse.comWhat we like:The helper handle is also wooden, keeping it cool.What to know:This wok doesn’t come pre-seasoned, so you’ll have to season it before using.For an entry-level carbon steel wok, look no further than the very affordable wok from Helen’s Asian Kitchen. This wok has a flat bottom, good heat conductivity, ample capacity and a wooden helper handle to help you safely move it around. The only downside is that it has to be seasoned, which also means that it needs additional care when cleaning since it’s not blue carbon steel. Seasoning a wok isn’t hard but it very often sets off the fire alarm (as it did for me repeatedly while seasoning multiple woks). With that being said, this wok reminded me the most of the sturdy wok of my childhood, which I still use to this day. This is a very, very good wok for the price and it will last a lifetime if properly cared for.Diameter:14 inches |Capacity:3 quarts |Weight:4.2 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best Budget: Helen’s Asian Kitchen Wok
$48$34 at Amazon$45 at Cookswarehouse.com
What we like:The helper handle is also wooden, keeping it cool.
What to know:This wok doesn’t come pre-seasoned, so you’ll have to season it before using.
For an entry-level carbon steel wok, look no further than the very affordable wok from Helen’s Asian Kitchen. This wok has a flat bottom, good heat conductivity, ample capacity and a wooden helper handle to help you safely move it around. The only downside is that it has to be seasoned, which also means that it needs additional care when cleaning since it’s not blue carbon steel. Seasoning a wok isn’t hard but it very often sets off the fire alarm (as it did for me repeatedly while seasoning multiple woks). With that being said, this wok reminded me the most of the sturdy wok of my childhood, which I still use to this day. This is a very, very good wok for the price and it will last a lifetime if properly cared for.
Diameter:14 inches |Capacity:3 quarts |Weight:4.2 lbs.
Best for Beginners: Mammafong Pre-Seasoned Blue Carbon Steel WokAmazon$95$88 at Amazon$110$99 at Mammafong.comWhat we like:It’sthe lightest pre-seasoned pan of the bunch.What to know:The overall capacity is smaller, as is the diameter of the flat bottom, which makes it less stable on electric and induction.Much like the Yosukata, the Mammafong pre-seasoned blue carbon steel performs like a dream when making fried rice and stir-fries. Its steeply sloped sides keep food centered on the heat source as you stir. While the capacity is considerably less than the Yosukata, this wok was easier to maneuver because it’s so light. Coming in at just over 3 pounds and with an impressive pre-seasoning, this is the clear winner for Best Wok for a Beginner.Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick.Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick. The Mammafong is incredibly easy to use and the blue carbon steel treatment made it ready to use right out of the box. With just one simple wash, it went directly on the stove with only a little oil to start searing chicken for a stir-fry. One thing to note: The Mammafong has a fairly small flat bottom compared to other flat-bottomed woks, so it’s less stable on electric and induction than on a gas stove. This wasn’t a deal-breaker for us, but keep that in mind if you have a flat-top stove.Diameter:14 inches |Capacity:3 quarts |Weight:3.3 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best for Beginners: Mammafong Pre-Seasoned Blue Carbon Steel Wok
$95$88 at Amazon$110$99 at Mammafong.com
What we like:It’sthe lightest pre-seasoned pan of the bunch.
What to know:The overall capacity is smaller, as is the diameter of the flat bottom, which makes it less stable on electric and induction.
Much like the Yosukata, the Mammafong pre-seasoned blue carbon steel performs like a dream when making fried rice and stir-fries. Its steeply sloped sides keep food centered on the heat source as you stir. While the capacity is considerably less than the Yosukata, this wok was easier to maneuver because it’s so light. Coming in at just over 3 pounds and with an impressive pre-seasoning, this is the clear winner for Best Wok for a Beginner.
Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick.
Some folks might argue that I should have picked a nonstick wok for a beginner, but I disagree. Properly seasoned woks are naturally nonstick, and the pre-seasoned versions essentially are as well. Woks are also meant to be used over high heat, which is the enemy of nonstick. The Mammafong is incredibly easy to use and the blue carbon steel treatment made it ready to use right out of the box. With just one simple wash, it went directly on the stove with only a little oil to start searing chicken for a stir-fry. One thing to note: The Mammafong has a fairly small flat bottom compared to other flat-bottomed woks, so it’s less stable on electric and induction than on a gas stove. This wasn’t a deal-breaker for us, but keep that in mind if you have a flat-top stove.
Diameter:14 inches |Capacity:3 quarts |Weight:3.3 lbs.
Best Round Bottom: Craft Wok Traditional Hand-Hammered Carbon Steel Pow WokAmazon$66$60 at Amazon$70$65 at Craftwok.comWhat we like:For those who want an original, authentic wok, this is your pan.What to know:Because of the round bottom, this pan only works on gas and you’ll need a wok ring. This pan also requires seasoning.Traditional Chinese woks have round bottoms that sit directly over the flame. (In fact, when I was growing up my family had a stove whose round top grate came off so the wok could nestle in as close to the flame as possible.) To recreate traditional Chinese cooking at home, you’ll need a round wok and a wok ring, which sits on top of your grate and holds the wok like a bowl. Look for a wok ring that’s specific to your stove (instead of a generic one) so it grips to your stove burner and doesn’t slide. Of all the round woks I tested, this one was the perfect size and weight—plus, it’s stunningly beautiful. The Craft Wok needs to be seasoned before you start cooking but the hand-hammered sloped sides create the ideal heat zones for the food to slide around and cook evenly. I did find this pan needed a touch more oil than the others when cooking fried rice, but the more you cook with it, the better the seasoning will get.Diameter:14 inches |Capacity:2.2 quarts |Weight:4.6 lbs.PHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best Round Bottom: Craft Wok Traditional Hand-Hammered Carbon Steel Pow Wok
$66$60 at Amazon$70$65 at Craftwok.com
What we like:For those who want an original, authentic wok, this is your pan.
What to know:Because of the round bottom, this pan only works on gas and you’ll need a wok ring. This pan also requires seasoning.Traditional Chinese woks have round bottoms that sit directly over the flame. (In fact, when I was growing up my family had a stove whose round top grate came off so the wok could nestle in as close to the flame as possible.) To recreate traditional Chinese cooking at home, you’ll need a round wok and a wok ring, which sits on top of your grate and holds the wok like a bowl. Look for a wok ring that’s specific to your stove (instead of a generic one) so it grips to your stove burner and doesn’t slide. Of all the round woks I tested, this one was the perfect size and weight—plus, it’s stunningly beautiful. The Craft Wok needs to be seasoned before you start cooking but the hand-hammered sloped sides create the ideal heat zones for the food to slide around and cook evenly. I did find this pan needed a touch more oil than the others when cooking fried rice, but the more you cook with it, the better the seasoning will get.
Diameter:14 inches |Capacity:2.2 quarts |Weight:4.6 lbs.
Best for Cooking Outdoors: Lodge Cast Iron WokAmazon$50 at Amazon$70 at Lodgecastiron.comWhat we like:The cast iron evenly conducts and holds the heat, making it incredible on the grill.What to know:It’s heavy and you need both hands to move it.The Lodge cast iron wok is sturdy, as in it’s not going to move unless you want it to. And because it’s made of cast iron instead of carbon steel, it’s also going to hold heat for a long time. When cooking outside on a grill or over open fire, there is no better pan than this heavy-duty beast. This wok also comes pre-seasoned, so it’s ready to go as soon as you are ready to fire up the grill.Because of the weight of the Lodge wok, you won’t be able to shake and flip the pan like you might want to with a traditional wok. I’d also argue that because it’s such a thick pan, it doesn’t quite achieve the wok hei that the other woks impart because of their thinner construction. (Wok hei, which translates to “wok breath” or “wok energy” in Chinese, is the charred, smoky flavor resulting from cooking over the fiery heat.) That being said, I adored using this pan instead of our square grilling basket because it could hold all the vegetables I wanted to grill instead of having to do them in batches.Diameter:14 inches |Capacity:5 quarts |Weight:12.8 lbsPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana KilleenPHOTO: EatingWell / Breana Killeen
Best for Cooking Outdoors: Lodge Cast Iron Wok
$50 at Amazon$70 at Lodgecastiron.com
What we like:The cast iron evenly conducts and holds the heat, making it incredible on the grill.
What to know:It’s heavy and you need both hands to move it.
The Lodge cast iron wok is sturdy, as in it’s not going to move unless you want it to. And because it’s made of cast iron instead of carbon steel, it’s also going to hold heat for a long time. When cooking outside on a grill or over open fire, there is no better pan than this heavy-duty beast. This wok also comes pre-seasoned, so it’s ready to go as soon as you are ready to fire up the grill.
Because of the weight of the Lodge wok, you won’t be able to shake and flip the pan like you might want to with a traditional wok. I’d also argue that because it’s such a thick pan, it doesn’t quite achieve the wok hei that the other woks impart because of their thinner construction. (Wok hei, which translates to “wok breath” or “wok energy” in Chinese, is the charred, smoky flavor resulting from cooking over the fiery heat.) That being said, I adored using this pan instead of our square grilling basket because it could hold all the vegetables I wanted to grill instead of having to do them in batches.
Diameter:14 inches |Capacity:5 quarts |Weight:12.8 lbs
The Bottom Line: The Best Wok
The carbon steel pans fromMammafong(view at Amazon), Yosukata andCraft Wok(view at Amazon) were very evenly matched in terms of heat conductivity and maneuverability, but theYosukata(view at Amazon) came out on top because of its wide flat bottom, large capacity and pre-seasoning.
As with any pan, the wok you pick should help you be successful in the kitchen. What makes a great wok? Look for these five characteristics.
14-Inch Diameter
A good wok is relatively lightweight, easy to handle and provides enough surface area for cooking and stirring. I prefer a wok that is around 14 inches wide. Smaller woks can only handle a low volume of food, and much larger ones become unwieldy to manage.
Carbon Steel
I’ve found that carbon steel is the metal of choice from home cooks and chefs alike when choosing the best wok. Woks also come in stainless steel, cast iron and nonstick, but carbon steel is durable and highly conductive, heating fast and evenly.
Flat Bottom
For most people, a flat-bottomed wok is ideal because it works on gas, electric and induction stoves without the need for an additional implement. However, if you’re trying to do the most authentic Chinese cooking, opt for a round bottom wok with a wok ring.
Two Handles
The addition of a second handle, also known as a helper handle, allows you to easily pick up the wok without getting a crick in your wrist from the weight of the pan and its contents. This is particularly helpful if you’re trying to slide food onto a plate instead of scooping. Ideally, the helper handle also has a wooden handle that is heat-resistant. But oftentimes the helper handle is made of metal, so be sure to use a good pot holder because woks get extremely hot.
Naturally Non-Stick
Our Wok Tests
To test for the best wok, I put 16 pans through the same series of recipe tests. Each wok was seasoned if it didn’t come pre-seasoned, then tested with a fried egg, boiling water, fried rice and stir-fried Chinese greens. For each test, the same ingredients were used in the same quantities so that I could compare volume. I found the variations to be fairly minimal between most of the carbon steel pans except when it came to how quickly they boiled water—the cast iron pan took far longer than the carbon steel.
Each wok was also tested on gas, electric and induction stove tops. All the flat-bottomed pans worked on electric and induction, though they didn’t have the ideal high-heat sear that I was able to get with gas. Round-bottomed woks—as you might expect—did not work on electric or induction, and you can’t use a wok ring on them either.
Calphalon Signature Hard-Anodized Nonstick 12-Inch Flat-Bottom Wok with Cover(view at Amazon):The best of the nonstick options, this wok was still smaller than I liked and only safe up to 500°F, which is far lower than ideal for traditional Chinese high heat cooking. Cooking the fried rice in this pan didn’t get the crispy bits that give it texture, though it was the easiest to clean because of the nonstick coating. That being said, if you never want to deal with seasoning a pan and always pick a non-stick, the Calphalon is your wok.
Made In Cookware 12-Inch Blue Carbon Steel Wok(view at Amazon):While the Made In performed better on induction than some of the other woks, its heavier weight, considerably smaller capacity and uncomfortable handle were deal-breakers. I could only make half a batch of the fried rice and the angle required to hold the pan oddly made my wrist cramp. It’s also more expensive than the larger, pre-seasoned woks.
Smithey Carbon Steel Wok(view at Smithey):This wok is truly stunning and won the award for the most beautiful hand-hammered pan, but because of its small size and high price tag, I wanted to hang it on the wall as art instead of using it as an all-purpose wok. While the fried egg cooked perfectly, it only held a half batch of the fried rice. Nevertheless, I can’t stop looking at how beautiful it is and I would recommend it for someone who values aesthetics as much as function.
Zhen San Huan 34cm Seasoned Wok(view at Amazon):This round bottom wok performed equally as well as the Craft Wok when making the stir-fried greens, fried egg and fried rice, but at almost four times the price, the more affordable Craft Wok was the winner. Additionally, the Zhen San Huan wok is missing a helper handle, which is a letdown because it’s virtually impossible to move a wok full of food without it.
How do you season a wok?
Woks can either come unseasoned or pre-seasoned, just like cast-iron pans. Our top pick comes pre-seasoned, but if you opt for one that needs to be seasoned, it’s very easy to do. The best seasoning method I’ve used comes from Chinese cuisine expert Grace Young, known as the “Poet Laureate of the Wok.” Here’s her how-to:
What can I cook in a wok besides a stir fry and fried rice?
Woks can be used to steam, boil, deep fry and braise food. To steam, you’ll need abamboo steamer(view at Amazon) orsteaming rack(view at Amazon) to place inside the wok anda wok lid(view at Amazon). These are particularly helpful for making steamed dumplings or steamed fish. You can also use a wok to braise.
How do I clean my wok?
Cleaning a wok is very similar tocleaning a cast iron pan. Soap or anything abrasive, like a scrub brush, should be avoided if possible as they will damage the seasoning. Simply clean it with hot water and a soft sponge. A wok should also never be washed in the dishwasher. If you have any hard-to-release food, fill the wok with an inch or so of water and gently heat on the stove until the food is loosened off the surface. Rinse the pan thoroughly, then dry with a clean kitchen towel or place over low heat until the water has evaporated. Air-drying a wok may cause it to rust.
Can I use a wok on induction and electric stoves?
Yes, flat-bottom woks work on induction and electric stoves, but without the flames licking the sides of the wok, the food doesn’t quite cook the same as on a gas stove.
Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. She first learned to cook over a wok with her mother when she was 8 years old. For this article, Breana put 16 woks from leading brands to the test in her home kitchen.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
