The Best Woks for Your Quick and Easy Weeknight Stir-Fry
Description
wok
Versatility of the Wok
A wok, which translates to "cooking pot" in Chinese, is an incredibly versatile kitchen tool. Its smooth, round shape allows for rapid heating over a small flame, and the long handles enable easy food tossing, reducing the need for stirring. Woks are favored for their ability to achieve high temperatures, delivering a beautiful sear. Beyond stir-frying, they can be used for braising, deep-frying, making sauces, soups, and even popcorn.
Expert Testing and Selection
To help you find the best wok for your kitchen, we consulted Test Kitchen Product Tester Marianne Williams. She evaluated the top woks based on their overall feel, durability, heat management, and value.
What We Tested
We focused on carbon-steel woks due to their heat adaptability, durability, and natural nonstick properties achieved through seasoning. Key characteristics assessed during testing included:
- Overall Feel: Is the wok comfortable? Is it too heavy or too light?
- Durability: Is the wok built to last? Does the handle feel secure?
- Performance: How evenly does the wok cook? Does food stick? Is heat control easy?
- Value: Is the price justified by the performance?
Our Top Picks
Yosukata Carbon Steel Wok Pan – Best Overall
Why It’s Great: Heats evenly, works on various surfaces, and comes pre-seasoned.
Considerations: No matching lid.
This flat-bottomed wok heats quickly and evenly, with a rounded edge perfect for stir-frying. Its medium weight makes it easy to toss food, and it was one of the quickest to preheat among those tested.
- Details: Induction compatible; available in 11.8 and 13-inch diameters; 3.5 inches deep.
Joyce Chen Carbon Steel Wok – Best Value Flat-Bottom
Why It’s Great: Lightweight, easy to toss food, and well-seasoned.
Considerations: Smaller size; can stick if not seasoned properly.
Ideal for smaller households or those new to woks, this flat-bottomed wok sits nicely on any stovetop and has rings that help retain seasoning.
- Details: Induction compatible; 14-inch diameter; 5.5 inches deep.
The Wok Shop Carbon Steel Wok – Best Value Round-Bottom
Why It’s Great: Durable and easy to use.
Considerations: Requires proper seasoning for a nonstick surface.
This carbon steel wok is affordable and performs well, quickly reaching the desired temperature. It also adapts easily to heat changes.
- Details: Available in 12, 14, and 16-inch diameters; 4 inches deep; not induction compatible.
Craft Wok Hand-Hammered Carbon Steel Pow Wok – Best Splurge
Why It’s Great: Hand-hammered in China; beautiful design; easy to toss.
Considerations: Smaller handle.
This artisan wok develops a natural nonstick surface after seasoning, making it a durable and visually appealing addition to any kitchen.
- Details: Available in 12 and 14-inch diameters; 4 inches deep; not induction compatible.
Conclusion
For a flat-bottomed wok, we recommend the Yosukata Carbon Steel Wok Pan for its pre-seasoned surface and large size. If you prefer a round-bottomed wok, The Wok Shop Carbon Steel Wok offers excellent performance at an affordable price.
How to Pick the Right Wok
Material Types
- Carbon Steel: Lightweight, heats evenly, requires seasoning.
- Cast Iron: Heavy, retains heat well, best for outdoor use.
- Stainless Steel: Even heat distribution, no seasoning needed, but food may stick.
- Nonstick: Easy to clean but can't handle high heat for searing.
Round vs. Flat Bottom Woks
- Round-Bottom Woks: Better for traditional wok cooking, needs a wok ring for modern stovetops.
- Flat-Bottom Woks: More convenient for home use, but purists argue they limit tossing capabilities.
FAQs
- How do you season a wok?: Clean, heat, oil, and reheat the wok until it develops a seasoned surface.
- What recipes work best in a wok?: Stir-fries, fried rice, beef and broccoli, and even paella benefit from a wok's high heat and tossing capabilities.
- Wok vs. Frying Pan: Woks allow for better tossing and control, moving cooked ingredients up the sides away from direct heat.
Note
Handpicked Recipes
