The best Wok is one that will suit your cooking style and taste. Also, it should be durable and long-lasting enough to last many years. Woks come in all different shapes and sizes, some nonstick coated and some not. Some wok materials use carbon fiber as a bottom, but it is too dense and heavy, and therefore doesn’t transfer heat evenly. The best Wok isn’t that cheap, either. It can be stainless steel, having non-stick properties, which is easy to clean and has material to last a lifetime. My list contains all the woks having these features in them.
- 1 What is a Wok?
- 2 Which Material is Best for Woks?
- 3 Advantages and Disadvantages of Using Wok
- 4 What To Consider When Selecting the Best Wok
- 5 Best Woks – A Summary List
- 6 List of Top 7 Woks
- 6.1 #1 ZhenSanHuan Hand-Hammered Flat-Bottom Iron Wok with Wood Handle
- 6.2 #2 Calphalon Premier Flat-Bottom Wok with Helper Handle
- 6.3 #3 Anolon Tri-Ply Clad Stainless Steel Stir-Fry Wok Pan
- 6.4 #4 Joyce Chen 10-Piece Wok Set
- 6.5 #5 Mammafong Pre-seasoned Blue Carbon Steel Flat Bottom Wok
- 6.6 #6 Bruntmor Pre-Seasoned Cast Iron Wok with 14-Inch Loop Handles
- 6.7 #7 T-fal A80789 Specialty Nonstick Jumbo Wok
- 7 What’s the ideal way to season a wok?
- 8 Useful tips for your wok
- 9 What to Choose?
- 10 FAQs
- 11 Conclusion
What is a Wok?
The wok is cookware having the shape of a bowl with a number of benefits. It evenly distributes heat, requires less oil than a standard deep-fat fryer during deep-frying, and assures that anything tossed during stir-frying returns to the pan.
The wok may appear to be a highly specialized piece of kitchen equipment, suited only for stir-fries, right? While woks are best for stir-frying, they may also be useful to steam seafood, cook a stew, or prepare popcorn for movie night. It is particularly great for high heat, allowing you to cook vast quantities of veggies, meat, and anything else you want in minutes. For more models, refer to our expert listing of the best wok for high heat.
The most important aspect of a wok is that it eases the process of cooking something that needs a high temperature. You should pick a wok that had been molded properly for your work comfort. For more details, refer to wok molding station increases work comfort.
Which Material is Best for Woks?
It’s the most popular type of material used to make woks. It warms up quickly and uniformly, and it gets non-stick over time if properly maintained and handled. Carbon steel woks are not quite as common as they previously. This is because they need to be seasoned before use and washed carefully. They can’t be washed with soap or put in the dishwasher. The carbon steel also imparts a slight flavor to the meal, which some individuals find undesirable. While others argue that this indicates that it is properly seasoned. Carbon Steel is highly preferred by professionals due to its properties. Check out our list of best professional wok if you are looking to buy a top-quality wok.
It takes a little longer to heat up, but it holds heat effectively. A cast iron wok, similar to carbon steel, must be seasoned prior to using it. It is done to avoid sticking of food however some are sold pre-seasoned. It will also become nonstick with time if properly maintained, just like a carbon steel wok. Because cast iron is heavy, lifting the wok may be challenging. In such instances, a wok spatula, which has a shovel-like form is great for stirring food around rapidly and easily. Do check out the best wok for stir fry if you are looking to stir fry your food.
These woks are becoming increasingly popular. Since stainless steel requires a long time to heat, it distributes heat evenly. Traditionalists dislike stainless steel woks since they are hefty. Also, they don’t react to heat changes as fast as carbon steel woks do. They are, however, long-lasting and do not require seasoning. Woks made of stainless steel are frequently combined with other metals, such as an aluminum core. The reason for this is, it helps them heat up faster. They’re also generally fine to put in the dishwasher. Take a look at best hammered steel wok if you want a good quality stainless steel wok.
Copper is one of the finest heat conductors of all metals. It heats up rapidly and stays warm, ensuring even heat distribution and, most importantly, uniform cooking of your food. This means no more scorching or burnt places. You have greater control over everything. Cooking in copper is completely safe as long as it is combined with a non-reactive material (which most copper cookware’s are). For the list of the best copper wok, refer to our expert listing.
For the beginner cook, such woks are a no-brainer: they do not have to be seasoned, and they’re simple to clean — just avoid using a scouring pad or anything harsh. Nonstick woks can’t get very hot, so searing the meats and vegetables is difficult. If you are looking to cook some bbq, check out our listing of the best BBQ wok. With nonstick, remember that slow and steady wins the race. Few may argue that it defeats the purpose of utilizing a wok, which is normally using it at extremely high temperatures.
Advantages and Disadvantages of Using Wok
One of the advantages of using a wok for stir-frying is that you can control the heat of the ingredients before they hit the other side of the pan. This keeps them from burning while allowing you to stir fry effectively. Without wok cooking utensils, stir-frying is much more difficult. This makes it a favorite among Chinese, Japanese, Indian, and Thai cooks all over the world. A wok can cook anything from Chinese noodles to Thai curry. Talking of Thai food, check out our listing of best wok for Thai curry for some great wok options to make this delicious delicacy.
However, there are several disadvantages of using a wok. Firstly, you must protect it from splashes. Heat still gets in, and some of that heat gets onto your food. You also have to use special equipment, such as wok heaters, to help you avoid burns. While there are disadvantages to using a wok in cooking, many people like the ease of use and don’t like the inconvenience of protecting themselves from hot oil splashes.
What To Consider When Selecting the Best Wok
Here are some factors on how to choose a wok for your kitchen:
- Price – Woks, like other cookware, come in a wide range of prices. Since woks are a specialty pan that not every manufacturer provides, there may not be quite as many possibilities as there are for regular pans. But there are some excellent budget-friendly cast iron and carbon steel variants that should not be neglected. If you are on a budget and looking for a good quality wok, check out our list of best wok for 25 dollars.
- Warranty – Big brands, such as Calphalon and T-fal, will usually provide a warranty on their cookware, covering you from faults in craftsmanship or materials. Some manufacturers limit their warranties to a certain number of years and specify that they do not cover regular wear and tear or inappropriate use. Before you buy something, make sure to check the manufacturer’s warranty to determine if it matches your needs.
- Type of Wok – The kind of stove, as well as the form of heat source (electric or gas), will influence your wok purchase, so think about that first. People generally always prefer a gas flame, however, if you have an electric stove, keep that in mind while choosing a wok. You can also choose to buy an electric wok if you do not want to cook on a traditional stove.
- Non-stick or Not? – Don’t be tempted to choose a non-stick wok if you want a true wok hay flavor. These are of dubious safety at the temperatures needed for Chinese cooking, as most are rated at 500 degrees or less, and you may frequently cross or come near to exceeding that limit (for example, while heating the wok to “barely smoking”).
If you travel in your RV and looking for a wok to accompany you along, don’t worry, we got you. We have collated the list of the best woks for RV so you don’t miss out on any authentic home style food while you are traveling.
Best Woks – A Summary List
#1 ZhenSanHuan Hand-Hammered Flat-Bottom Iron Wok with Wood Handle – A high-quality premium product that would provide you with years of reliable and consistent service without a doubt.
#2 Calphalon Premier Flat-Bottom Wok with Helper Handle – This wok is for those who are looking for consistency, comfort, and durability. You will get all of these in this reputed brand.
#3 Anolon Tri-Ply Clad Stainless Steel Stir-Fry Wok Pan – This wok comes with damage resistance surface and ease of maintenance. At last, a great choice who is looking for a stainless steel wok.
#4 Joyce Chen 10-Piece Wok Set – It comes along a set of a tempura rack, bamboo tools, bamboo tongs, a rice paddle, chopsticks, a steaming rack, and a heat-retaining strong metal lid which is of great help.
#5 Mammafong Pre-seasoned Blue Carbon Steel Flat Bottom Wok – This wok is ready to be used immediately out of the box and is compatible with all cooking stoves.
#6 Bruntmor Pre-Seasoned Cast Iron Wok with 14-Inch Loop Handles – As the name tells, it comes pre-seasoned. Not to mention, it’s big and bulky, perfect for heavy-duty bulk cooking.
#7 T-fal A80789 Specialty Nonstick Jumbo Wok – A big nonstick wok combined with lightweight aluminum construction, perfect for cooking a whole family supper in one wok.
List of Top 7 Woks
This wok is undoubtedly real, having been hand-hammered and made. The craftspeople of ZhenSanHuan, a true China company highlighted in the food documentary A Bite of China, manufacture their heirloom-quality, smooth-surfaced woks with 100% iron, 36,000 hammer strikes, and 12 critical procedures.
The nonstick finish is not coated, as it is with cast iron; rather, this more expensive variant takes care of the primary seasoning, which you may improve on with usage and oil treatment. Similarly, it retains heat exceptionally well and is unaffected by the use of metal equipment, such as typical metal wok spatulas. Overall, this type is regarded as one of the best due to its seasoning, attractive wood handle that will remain cooler for longer, iron helping handle, and flat bottom that is suited for all cooktops due to its induction-compatible material. For more flat bottom models, check out the best flat bottom wok.
Users loved that it came pre-seasoned and mentioned there was no sticking of food at all. They liked that it heats up quickly and the surface is very smooth. However, some users complained about the wok being too heavy which, according to me is not a big issue. Instead, it can be helpful in food preparation.
- Made by traditional methods
- Metal, wood, and silicone utensil-safe
- Suitable for induction cooktops
- Comes pre-seasoned
- Pricey investment
- May rust if not kept very dry
- Not dishwasher safe or submergible
My Verdict: It’s a premium segment product and the features and quality it packs inside are totally worth its price. The brand and reviews say it all. Go for this product without any hesitation.
For more induction-compatible woks, refer to best induction wok.
This outstanding modern wok is an excellent bridge for anyone attempting to grasp wok cooking skills, with the added benefit of cooking with a nonstick surface. You have all of the consistency, comfort, and durability of hard-anodized cookware—and then some—in this premium partnership collection from Calphalon and Williams Sonoma. Its triple-layer inside is a substantial improvement over its other lines, and it’s notable for being able to withstand the usage of metal utensils, whisks, and cutlery (but no knives or forks), which is usually a no-no for nonstick. In addition, this one has a specifically textured searing surface that can mimic the desired wok hei impact of char-kissed food. Not to mention, its core element is fast-heating aluminum, which helps in capturing every essential degree.
The flat bottom is quite modest, especially when compared to the vast 13-inch overall diameter. Because of the substantial expansion, your meal is less likely to burn at the bottom or start piling up and steam, resulting in crisp-killing dampness. If you want to steam, there’s more excellent news – this model has a low-profile tempered glass lid that allows you to take a glance inside without losing any heat. For more models with lid, check out our list of best wok with lid.
Users loved it for its heat distribution, easy-to-clean surface, and warmth. They also mentioned that it’s of great size for stir-fries and lightweight. There is no significant issue faced by a user.
- No seasoning or special maintenance required
- Specially textured surface for searing
- Triple-coated nonstick finish
- Oven-safe to 500 degrees
- Not compatible with induction cooktops
- Helper handle can get very hot
- Food can get stuck on the rivets
My Verdict: This is a great choice for those who are looking for consistency, comfort, and durability. You will get all of these in this reputed brand so go for it!
This is one of the best products offered by Calphalon. Do check out our expert listing of the best Calphalon wok for more models.
Stainless steel is popular for a variety of reasons, including its durability, staining and damage resistance, ability to endure metal utensils, non – reactive characteristics, and ease of maintenance. With three-ply composition surrounding an aluminum core for the fast heat transfer that you desire, this smaller, flat-bottomed (for gas, electric, or induction burners) stir-fry pan changes the game. Even more significant, especially for a smaller wok like this one—which is under 11 inches in diameter—are high heat-retaining sides to keep your vegetables from overcooking. With a height of 4.75 inches, it’s more than tall enough to retain your next dinner between those sloping sides and a flat bottom. In addition to that, this is one of the best selections under 12 inches. For more such models, refer to the best 12-inch wok.
Users liked that it heated pretty well and was easy to clean. Also, users mentioned that it was not heavy to use which is great if you like to toss food. Some users complained that food gets stick in the pan.
- Very high rims
- Broiler- and oven-safe to 500 degrees
- Lifetime warranty
- Need to use more cooking oil to avoid sticking
- Discolors over time
My Verdict: It is very simple to use and clean and reviews are also very good. Go for it!
For more stainless steel models, check out our list of best stainless steel wok.
The Joyce Chen wok has quite often been a favorite, but now it comes with a complete package that goes even beyond essentials. A tempura rack, bamboo tools, bamboo tongs, a rice paddle, chopsticks, a steaming rack, and a heat-retaining strong metal lid are included in this set, which includes whatever you want to steam, stir-fry, or deep-fry straight away. Its cool-to-the-touch maple handles are a nice touch, especially because the assistance handle is also made of wood.
On its flat base, it is heavy and strong, yet it also has certain delicate elements. Although it must be washed by hand, the nonstick coating can withstand the usage of metal utensils. If you would not want to bet on the brand’s 25-year nonstick coating warranty, the supplied bamboo tools are a better option.
Users mentioned that Non-stick is great making cooking and cleaning a breeze. Users also liked its build quality. However, some users complained that the handles became loose over time and the pan gets rusty.
- Included accessories go beyond bare basics
- Pre-seasoned, naturally nonstick carbon steel
- 25-year warranty on the nonstick coating
- Not dishwasher safe
- Handle attachments need regular tightening
My Verdict: The accessories, warranty, price, and all its features says it’s an excellent product. Summing up, its a big thumbs up from my side.
The first thing to remember, fresh-forged carbon steel woks are difficult to bring up to pace on seasoning. Because of a rigorous seasoning procedure, this wok saves you weeks of work by being ready to use immediately out of the box. Mammafong avoids spray-coating solutions in favor of baking natural oils at temperatures only industrial ovens can achieve, giving the well-polished body a flawless, nonstick finish that won’t peel off. Another approach they emphasize quality is by using hefty, 16-gauge carbon steel that, despite its strength, is remarkably light. Finally, due to its flat-bottom shape and carbon steel construction, it is appropriate for all types of cooking stoves.
It does need to be dried on the burner and rubbed with oil after each use, and you can’t clean it with soap, so care and upkeep are a bit time-consuming.
Users liked that it was pre-seasoned, non-Teflon wok, and was easy to clean. They loved the wooden handle and overall balance of this pan. For more pre-seasoned models, refer to best pre seasoned wok. Some users were disappointed as it got rusty and the coating came off.
- Double-baked oil seasoning
- Lightweight at only 3 pounds
- Can use metal utensils
- Improves with use and age
- Requires stovetop drying and oil rubbing
- Cannot use soap to clean
- Not as sleek-looking as other designs
My Verdict: The wok comes pre-seasoned which is great and it does the job well. Go for it without a doubt.
This is one of the best carbon steel woks that is available in the market. For more such models, check out the best carbon steel wok.
When you’re having a cast-iron wok, you’re probably not planning to be tossing anything. This is one of the best cast iron wok available. Save room with this loop-handled wok, which is also my recommendation for heavy-duty bulk cooking, because you won’t need the long handle, and you won’t be able to use it with anything this heavy either. With repeated use, it becomes more and more nonstick, just like other cast iron pans, with no extra chemicals or procedures other than oil. It retains heat for a long period of time, allowing your dish to cook well as well as sear to flame-kissed degrees. It releases trace amounts of healthy iron within your dishes and lasts an eternity if properly cared for.
Bruntmor’s pre-seasoned large wok enhances the essentials with extra-wide handles and a broad flat bottom but a little curved, base that ensures sturdiness without compromising sloping surface area. You’ll require both a big metal spatula and a spoon set because you would be unable to lift it during cooking, but the curve of the turner will resemble the wok sides well enough that you won’t be missing it.
Users appreciated its looks and how well the design was. Users also mentioned it heats evenly, it’s easy to clean and the flat bottom holds it real steady. However, some users complained about it getting rusty and it was a bit heavy. According to me, a heavy wok can help in preparing the food.
- Oven- and grill-safe
- Oversized for heavy-duty, big batch cooking
- Cast iron will last forever with care
- Must be hand washed
- Very heavy at over 13 pounds
- Short handles can get very hot
My Verdict: To sum up, this wok is a great choice for heavy-duty bulk cooking. With great build quality at such price. It’s a green light from my side.
Due to its big size, it’s perfect for deep frying. If you are looking to buy a wok for deep frying, check out our listing of the best wok for deep frying.
This deal is ideal for people who are just starting out in the world of woking. This wok, combined with the lightweight aluminum construction, may be precisely what a home cook wants to confidently swirl, flip, and steam. Another safety is the extended handle along with the stay-cool silicone help loop, and the flat base ensures everyone with an electric or gas stove can start cooking. Furthermore, with a 14-inch diameter, it has enough capacity to cook a whole family supper before putting it in the dishwasher. This wok is what a home cook would want. For more such models, check out our expert listing of the best home wok.
Users loved its non-stick coating and mentioned it was very easy to clean. They also mentioned that it heated pretty well. Few users complained that non-stick coating started to bubble and peel off and also that surface got scratches easily.
- Big enough to cook several portions at once
- Handles stay cool to the touch
- Reasonably priced
- Dishwasher safe
- It may be too large for small living spaces
- Not as attractive as other woks on the market
- Only oven-safe to 350 degrees
My Verdict: At a really good price, this is a must-have item for your kitchen. So, without a doubt, go for it!
This is the best budget wok available. For more budget woks, check out our list of best budget wok.
What’s the ideal way to season a wok?
You’ll have to season a carbon steel or cast iron wok before using it to prevent food from sticking. Steps for Seasoning are:
- When you initially get the wok, scrub it with soap and rinse it to clean any machinery oils. (These lubricants prevent corrosion during transportation.)
- Heat the wok over high temperature for around 10 minutes. The color may shift over this time, and this is okay!
- Once the whole wok is really hot, wipe it with a high smoke point oil, like canola or vegetable oil, using a dry tissue or paper towel.
- Remove any remaining residue with a paper towel and leave the wok to heat for another five minutes. It will most likely change color more over this period, but this is normal.
- Allow the seasoned wok to cool entirely before using.
Useful tips for your wok
- When stir-frying, use oils having a high smoke point, like canola, corn, vegetable, or grapeseed, which can withstand the high heat.
- Before putting oil in the wok, heat it up. Heat your wok as well as the oil separately because woks take a long time to heat and the oil may likely burn.
- The wok is ready once you spray a few droplets of water in a wok and they instantly disappear. (You can apply this method to any pan.)
- Chop the ingredients into tiny, uniform pieces. These pieces should be small in size because they cook faster; for stir-frying, long, thin slices are ideal.
- To achieve a decent sear, add ingredients to the wok’s base in phases. Then, before putting more, move them to the sides.
- Toss items in a wok with a tumbling motion using a wok spatula.
What to Choose?
Stainless Steel Wok
A stainless steel wok is the best choice for cooks (standard stainless steel pans). It’s durable and cleans easily, even when you do a lot of stir-frying. It’s also easy to find replacement parts if you ruin them by mistake. There are several different sizes available, ranging from thin to large. Some even have adjustable burners, which allow you to raise or lower the heat on certain foods, depending on your recipe or what you’re cooking. Being lightweight and rust-resistant, these woks are a great choice for cooking on a camp. So if you are looking to buy a wok for camping, check out our listing of the best camping wok.
An aluminum wok is another good option and one of the most popular. These are very lightweight and can be easy to store. They don’t rust, and they tend to hold up better than stainless steel. For rustproof woks, do check out our listing of the best rustproof wok. One thing to remember about an aluminum wok is that you need to keep it out of high heat so that it doesn’t melt. Aluminum doesn’t conduct heat well, so it’s not a good choice for searing a steak, although you can use it to make soups and stews with minimal problem.
Nonstick wok cooking surfaces are made with a metal plate. This transfers heat throughout the material, keeping foods from burning or scorching on the inside of the wok. These tend to be the most popular, mainly because they are easier to clean and maintain. The biggest pro is probably the ease of cleaning them, as you can simply wipe them down with a damp cloth or newspaper. There are some cons, too; since the material doesn’t conduct heat well, you may end up cooking colder foods than you’d prefer. Another con is that the coating tends to fall off, revealing the metal underneath, which can be a bit unattractive. Check out our list of best non-stick wok if you are looking for the top nonstick models.
Is it better to cook with a wok on a gas or electric stove?
Although a gas stove is certainly not ideal for home safety, it is an improvement over an electric stove, and a big one if yours has a turbo burner. They still have the dynamic of flame cooking, as the flame goes up the wok’s walls quicker and in varied ways due to a wider emittance range. It also opens up the option of using round-bottomed woks. All you’d need is a wok ring to keep them in place. Check out our list of best wok for electric stoves if you use an electric stove.
What are the advantages of using electric wok?
Stand-alone electric woks contain a built-in heat element, allowing cooks to plug them in and start cooking right away. They provide a high, even heat, which is great for stir-frying. An electric wok is a wonderful alternative if your stovetop is tiny or not very powerful. Some cooks may like the plug-in wok’s versatility, which allows you to cook almost anywhere: your home, a campsite, or a church basement. But if you have a good gas stove to use a wok, refer to our expert listing best wok for gas stove.
What is a wok ring?
A wok ring is indeed a piece of metal that slides down the bottom of a round wok. It holds it in position over your stovetop and directing heat around its curve. I do not suggest it for electric stoves, and it’s useless for induction stoves because it can’t channel produced heat like flames can, and it may harm your cooktop. People also call it a wok stand, and they use it to serve food from a round-bottomed wok on a countertop or tabletop.
What’s the difference between a wok with a flat bottom and one with a round bottom?
There’s a reason that round-bottomed woks have existed around for generations. Heat distributes more uniformly from the base in such woks, and round-bottomed woks often have larger, more sloping walls because they don’t need to worry about a tiny pivot for balancing, resulting in a larger dynamic surface area. Check out our expert list of best round bottom wok for round bottom models.
Flat bottoms, on the other hand, center the hot spot on the burner’s base, requiring more time for the sides to acquire and maintain higher temperatures. A flat bottom is the only choice for an electric stove, whether it’s coil, glass, or induction, thus the walls take more time to heat up. Check out our listing of best wok for glass top stove for glass stove models and best wok for coil stove for coil-based stove models.
What should I consider when cooking in a wok with a flat bottom?
While flat-bottomed woks give greater direct contact surface area for the liquid to evaporate, they also make a wider pool for it to accumulate in, resulting in boiled rather than stir-fried food. To prevent this, look for woks with smaller bases and taller walls.
The Calphalon Premier Flat-Bottom Wok with Helper Handle, which has received an excellent proprietary improvement, offering a metal utensil-resistant, sear-geared finish. Summing up, this would definitely be my Best Overall pick.
The Joyce Chen 10-Piece Wok Set is for you if you’re looking for a traditional-style wok and don’t mind putting in a little seasoning work. Moreover, It stir-fries, steams, and deep-fries beautifully, and it’s both durable and simple to use.
You just can’t really go wrong with one of these two from the perspective of the consumers.
Overall you can choose between these two woks if you desire the ideal one for your kitchen at home. If you are planning on cooking a variety of hot dishes, I would suggest you to get a carbon steel flat bottom wok. This is because it offers good heat conductivity as well as non-reactive coating. Meanwhile, you can also take a look at the best ceramic woks and enhance the look of your kitchen.
To those who want to read honest reviews and make a solid decision which they will not regret later. Ritik is an enthusiastic writer and what makes him stand out is his extensive knowledge in the field of kitchen gadgets and appliances. Seeing his mom using different gadgets and appliances at home fascinated him more in this niche since the childhood. He loves to share his research and knowledge about all the latest kitchen gadgets and appliances being released in the market and provide his reviews along. He helps his audience decide what will fit the best in their kitchen and what not.