Aren’t all the woks in the world the same? The answer is no. It turns out that woks can vary on a lot of things from size to shape, and even material used. To find the best professional wok for you, it’s important to get to know all the varieties available in the market. When searching for the best professional wok, you will come across products made from a number of different materials.
The main consideration when selecting wok cookware is how well your food will cook and whether you are prepared to accept the risk of burning your food. Another factor you should consider is how much you are willing to spend. Professional wok cookware can be expensive, however, you will find that the higher quality products are worth the price. No matter what type of wok you select, you will be able to enjoy the healthy benefits of Chinese cooking. For testing purposes, we are going to focus on carbon steel woks, as this is the material that has been used traditionally to make woks for a very long time.
Contents
What is the best material for woks?
Woks have played a very significant role in Chinese cooking. They are used for a variety of Chinese cooking techniques like stir-frying, steaming, stewing, etc. Still, each kind of wok holds its own benefits and specialty in the process of cooking. Let us know about some of the best materials used to make woks:
Clay
Clay is probably the most popular choice for people who aren’t used to cooking in wok cookware. There are many advantages to using clay. The first of these is that it is incredibly easy to clean. It doesn’t absorb food or grease, so all you have to do is wash it off. However, one of the disadvantages is that this material can absorb the flavor of certain foods, so it isn’t a great option for those who really like their food to be as flavorful as possible. This type of wok cookware also tends to heat up quickly.
Cast Iron
Cast Iron is another option you have. They are very well known for being able to withstand the temperature you will be putting it up against, but they can also be very hot. If you are using a cast iron wok cookware set, you will want to avoid going with anything stainless steel as it can end up becoming too hot for you to handle comfortably. Instead, opt for a cast iron set that uses ceramic or glass pieces.
Stainless Steel
Stainless Steel is generally the choice of professional wok cookware for those people who are used to working in a more controlled environment and are used to heating on a lower temperature. While this type of cookware can be extremely convenient, you should realize that they can be quite expensive. In addition to the cost, you need to be aware that stainless steel tends to scratch easily. The only true benefit of this type of wok is the fact that it doesn’t conduct heat well, so you will not be able to use it effectively in a stovetop test. Also, the fact that there is no flux in the pan means that you won’t have to worry about sticking anything to your foods.
Copper
Copper is another type of wok that is used extensively around the world. Copper has the natural properties of being durable and conducts heat well. This type of wok cookware should be avoided if you are expecting to handle something that is extremely hot. It even tends to react with acidic foods and ruin them.
Polycarbonate
Polycarbonate is a material used in most professional woks because of the extreme heat-resistant properties it possesses. This material does not react with any type of food and can withstand high temperatures. Polycarbonate is also available in a variety of different colors and can be used to create the appearance of a traditional wooden wok.
Did You Know?
Woks were introduced during the Han dynasty of China, where they were first used to dry grains.
How we can test each wok?
For testing purposes, we are going to focus on carbon steel woks, as this is the material that has been used traditionally to make woks for a very long time. As we are focusing on carbon steel woks for their durability, heat adaptability, and natural non-stick that comes from the process of seasoning the wok. To test these woks, we looked at the seasoning process, the weight of the best professional wok and feel of each wok, and comfortability when the wok is used for stir-frying.
Here are a few important characteristics:
- Overall Feel: Is the wok comfortable enough to use?
- Durability: Is the wok made to last for a long time?
- Ability: How evenly does the wok be used to cook? Does food stick to the wok?
- Overall Value: Is buying a wok a worthy investment?
Round Bottoms Woks vs. Flat Bottom Woks
Even in old times, woks were made with a round bottom, allowing them to get comparatively closer to the flame than the flat wok. Most of the modern stoves aren’t made the shape of a traditional round-bottom wok, and it requires the use of a wok ring or a stove equipped with a wok top.
Many home cooks prefer to use those flat bottom woks, as they don’t want any additional accessories, which are required by the round bottom wok. They consider flat bottom woks to be more convenient. However, the people who have been using woks for a very long time now argue that flat bottom woks limit the surface area and don’t allow you to toss the food as you would be able to do in a round bottom wok.
Whether you’re looking for the traditional, old-school feel of a round bottom wok or a very easy and convenient flat bottom wok, we’ve got choices for all of the above.
Did You Know?
Woks were first started using for stir-frying, in the Ming dynasty of China.
Buying Guide
It is not necessary to buy a wok to create satisfying Chinese meals, but this bowl-shaped utensil has a lot of key benefits: They spread the heat evenly in all the areas, they use comparatively very little oil for deep-frying than a traditional deep-fat fryer and you can use a wok and bamboo steamer to steam food. A best professional wok will make it much easier to cook Chinese food and also foods from other cultures in the world as well.
Handle with Care
Woks come with two metal handles to make them easy to lift in and out of the traditional stove. These days flat bottom woks normally have a long wooden handle. The long handle makes it easy to move and toss the wok when stir-frying. Most of the woks have a small helper handle on the other side, so the wok is easy to lift.
Size Matters
Woks may vary in a lot of sizes, restaurants use those woks that are several feet across. The size of the wok you choose will depend on a variety of factors, including your own preferences, the kind of stove you use, and the depth of the wok you got.
Non-stick
Nowadays people are involving themselves more in fitness so they prefer low-fat cooking, many woks come with a non-stick coating these days. How much effective is the non-stick coating will vary with every individual coating and how it is applied on the wok. However, non-stick coatings don’t work well on carbon steel wok. If you want to apply the non-stick coating, try a heavy gauged aluminum wok.
Care and Maintenance
If you have just got a new wok it is very important for you to season it. Seasoning helps you get rid of the preservative oil manufacturers place on the wok to prevent it from rust, then replacing it with a light coating of cooking oil. It is also very important to clean your wok after every usage.
Best Professional Woks – A Summary List
- STAUB Perfect Pan, Dark Blue
- ZhenSanHuan Chinese Hand Hammered Iron Pow Woks and Stir Fry Pans Wooden Handle (Seasoned 32CM)
- Calphalon Signature Hard-Anodized Nonstick 12-Inch Flat Bottom Wok with Cover
- YOSUKATA Blue Round Bottom Wok Pan – 14" Woks and Stir Fry Pans - Chinese Hammered Pow Wok Carbon Steel Wok - Traditional Chinese Japanese Woks - Blue Steel Wok (14", Blue)
List of Top 5 Woks
- Staub Perfect Pan, Dark Blue, 12", 4.5 quart, with wire rack
- Smooth enamel bottom works on all stovetops Gas, electric, glass, induction
- Rough texture results in exceptional browning
- Oven Safe up to 500F (lid to 400F), Dishwasher safe
- Made in France; Utensils not included
- Products require seasoning before use, blue black is pre-seasoned, Silver is the original color and has to be seasoned before use. We have detailed tutorial...
- Built to last, with a 1.5x more durable nonstick interior (vs Calphalon Classic)
- Heavy-gauge, hard-anodized aluminum construction heats evenly for precision cooking and performance
- Oven-safe up to 500 degrees F, so you can easily go from stovetop to the oven
- Metal-utensil-safe, with a durable, PFOA-free, 3-layer nonstick interior
- Stainless steel long handles stay cool on the stovetop
- HIGH-QUALITY MATERIALS: This large professional wok pan is made from heavy-duty, 15 gauge carbon steel. The ergonomic design of the wooden handle ensures a...
- PRE-SEASONED: Our carbon steel wok is pre-seasoned at high temperatures using special technics, unlike unseasoned woks and stir fry pans. Don’t worry about...
- GENUINE TASTE: Discover the rich, authentic flavors of Chinese, Korean, Japanese cuisines in your own home. The Yosukata 14 inch wok with round bottom is...
- VERSATILITY: In addition to stir-frying, with the Yosukata 14'' pow wok, you can cook healthy meals using various traditional cooking techniques like...
- EASY HANDLING and STORAGE: Our big steel hand-hammered wok is convenient to carry and easy to store
How to Season and Care for Your Wok
Both carbon steel and cast iron woks require seasoning before using it for cooking purposes to make sure food doesn’t stick to the wok. This process is necessary to create your natural non-stick surface that can withstand any level of high temperatures. Here are the instructions for seasoning your newly purchased wok:
- Now it’s the time to clean your wok. Hand wash your wok using any sort of dish soap, warm water, and a sponge. This will help to remove all the machine oil applied to prevent it from rust from getting it from the manufacturer to the consumer.
- Now heat your wok. Fire up the stove and heat your wok on a very high flame for about 10 minutes. Rotate the wok to ensure that all the sides are evenly heated. The color may begin to change, don’t worry this is pretty normal.
- Now it is time to start oiling your wok. While your wok is still hot, use a paper towel to apply a bit of high-smoke point oil, like vegetable oil. The entire surface area of the wok must be covered with the oil. Then use a paper towel to wipe away almost all the oil as much as you can.
- Keep your wok hot, don’t let it cool down. Keep the wok on high flame for an additional five minutes. You will notice the color of the wok will begin to change once again, and this is completely normal. Now just turn off the burner and let it cool. Your wok is completely seasoned and usable.
To protect the coating you have worked so hard to get, you should just avoid cleaning your wok with any harsh sponge or cleaning substance. After each use of the wok, use warm water and a non-abrasive sponge with a bit of dish soap to just give it a hand wash. Immediately dry your wok with a soft piece of cloth before storing it to avoid rusting.
FAQs
Why don’t the professionals recommend using a non-stick wok?
Non-stick woks are heated up at a flame of 500 degrees Fahrenheit, and when you heat the oil to the near smoking for searing purposes, it is very easy to get to those temperatures. It is never a good thing to push the manufacturer’s specifications, so they think it is best to go for carbon steel.
What is the best stove (Gas or Electric) to use for wok cooking according to professionals?
Traditional Chinese cooking uses an open flame, so a gas stove is perfect for it. But you won’t be getting natural gas very easily everywhere, so use whatever you have. Most of the houses these days have electric stoves, and we have seen many fine meals being cooked on a flat bottomed wok over an electric gas stove.
Which one is the best professional wok used for basic cooking?
The thing is that you don’t have to buy an expensive wok to cook delicious meals. So just stick with the basic cooking regime and get a carbon steel wok with the handles and a lid.
How do I select a wok that works best for me, I am new into professional cooking?
This article on the best professional wok covers all the factors you should consider when selecting a wok and helps you through the process. Read and refer to this article as many times as you want for your wok research and buying process. Major question will be the type of stove you have.
Isabelle Johnson is a fitness expert and yoga trainer with over 12 years of experience as a dietician. Her knowledge of nutritional facts has made her take to the web with her blog, Sprout and Press.
Isabelle lets her audience understand products used in the kitchen, which can improve your diet, add more convenient ways to juice, create smoothies, and do so much more. Her blog informs readers about the newest kitchenware and the benefits each ingredient brings to the table. In 2016, sproutandpress.com was founded to share her knowledge with the world and inspire a better, healthier tomorrow.
