The non-stick coating stays, and will take a long time before it needs replacing. Sturdy, solid, stable, balanced, flat bottom and even: All the good qualities a home chef wants in a great wok. The best woks should be non-stick and able to provide even and consistent heat distribution. Loop handles can be an issue for anyone who isn’t used to it, so be careful. No metal utensils get near non-stick, ever: Not if you don’t want to take the coating off and expose what’s under it. Use cast iron utensils and you’ll never take the risk of losing a wok’s coating in your food over time. Other Products We Considered The BestReviews editorial team researches hundreds of products based on consumer reviews, brand quality, and value. A proper and well-crafted wok can be the single most important item in your kitchen, and it can be suited to a lot more than just your traditional stir fry dish. Fun Fact: “Wok hei” is a popular and important saying in Cantonese cooking. Here are some Frequently Asked Questions that can help you to choose the right one. Distributed heat makes for a good and high-quality wok, uneven heat makes for uneven cooking. There are many reasons why a wok might be preferable to a frying pan: For one, allows for easy stirring and tossing of food to ensure even cooking. Solid, sturdy and safer wooden handle for better grip. The heat distribution is even and stays that way. What’s in a wok? We use affiliate links and may receive a commission on purchases. Compatible with all hobs including induction. Go to a store, pick up the wok, imagine using it and picking it up with one hand: See if you like it and see if you’re comfortable with it. Some woks can be heavy, but this one isn’t. The heat distribution is superior and the coating is well-made and it’s dishwasher safe. Some chefs prefer cast iron, while others swear by carbon steel. Treated wrongly, cast iron can pick up a lot of rust and it can be hard to get rid of. Cast iron is a preferential material for many professional and home chefs who need something that retains heat for a long time and provides even cooking. The process is called “seasoning” (resulting in a seasoned wok) and it involves cleaning your carbon steel or cast iron wok thoroughly, then covering with a layer of vegetable oil (and sometimes taking the wok up to a high temperature).This keeps your carbon steel or cast iron wok in good condition – and can do so for decades. Carbon steel is one of the most popular materials for woks, and this one from D.Line is both reliable and affordable. A great wok for professional chefs or any home cook. It also helps if they’re easy to clean and maintain. The other key advantage of a wok is they are usually designed to withstand very high heat (particularly caron steel and cast iron) – perfect for Asian stir-fry. Best Non-Stick Wok: Calphalon Elite Nonstick Wok Many woks claim to be non-stick and aren’t (or only stick to this quality for a while). Woks are also known for warming up fast and retaining even heat throughout the cooking process. Many chefs swear by the use of a wok for its strong construction, large size and even heat distribution. A wok is ideal for tossing a salad, scrambling eggs, preparing taco filling, warming tortillas, steaming seafood, and roasting coffee beans. How quickly does it warm up, and are there cold or hot spots or is the heat throughout? Read more here. Best Carbon Steel Wok: Professional Carbon Steel Chinese Wok with Wood Handle, Best Cast Iron Wok: Lodge 14 Inch Cast Iron Wok with Loop Handles, Best Wok for Induction: Tefal Jamie Oliver Hard Anodised Induction Non-Stick Wok, Best Stone Coated Wok: Pyrolux Pyrostone Stone Non-stick Wok, Best Non-Stick Wok: Calphalon Elite Nonstick Wok, Professional Carbon Steel Chinese Wok with Wood Handle, Lodge 14 Inch Cast Iron Wok with Loop Handles, Tefal Jamie Oliver Hard Anodised Induction Non-Stick Wok, The Best Sous Vide Machine in Australia: Anova Sous Vide, The Best Air Fryers In Australia for 2020: Philips, Tefal, The Best Capsule / Pod Coffee / Nespresso Machine In Australia, The Best Smoothie Blender In Australia For 2020, The Best Food Processor in Australia: KitchenAid, Breville, The Best Popcorn Maker in Australia: Sunbeam, Lekue, The Best Wine Glasses in Australia for Whites and Reds, The Best Cocktail Shaker Set In Australia For 2020, The Best Kitchen Scales in Australia: MyWeigh, Salter, Soehnle. That’s up to you, and we’ve covered woks of every type in this article and chosen the best from each category. Carbon steel (and cast iron) has to be properly broken in for first use. With decent heat distribution and just enough weight, this wok gives any chef a great result no matter what dish you might be doing in it. It depends what you’re used to and it depends what you prefer. Is the wok too big, too small or perfect? Jamie Oliver has been a home chef’s favourite for decades; his own line of products means that you can own a few kitchen tools trusted by the cooking expert – and the Tefal Jamie Oliver Wok is a trustworthy, lifetime kind of wok, perfect for those who cook on an induction cooktop. According to Hakkasan, it translates to “thermal radiation” or, metaphorically, the “breath of the wok”, and refers to the flavour and tastes imparted by a hot wok on food during stir-frying. Many woks claim to be non-stick and aren’t (or only stick to this quality for a while). If you want a non-stick coating that sticks around, then the Calphalon Elite Nonstick Wok is a great choice. It says non-stick, and it is: You can burn anything in this wok and should still be able to clean it off easily. Some woks are coated in stone for better overall heat distribution. It’s a great cooking material to work with for its heat-trapping qualities, and a cast iron wok like this one from Lodge can be your kitchen and cooking go-to for decades. Save yourself the time, money, and health risks. Do not buy non-stick cookware. It also depends what you and your stove can handle: Induction is stove-specific and cast iron is too heavy for many chefs. Consider the weight of your chosen wok to make sure that it’s the best wok for your style of cooking – and that it’s not overwhelming to hold, move around or pick up. But not all woks are made the same: Some are carbon steel, some are stainless steel, some are stone-coated and some are made specifically for induction equipment use. Most carbon steel woks need to be seasoned. The heat distribution is great, but not as great as other models you might compare to it when they’re side-by-side and it can take a while longer to warm up. In this article we outline how to find the best quality wok for your specific needs. Wok Shop’s 14″ Flat Bottom: Best Rated Carbon Steel Wok This pan is made of 14-gauge carbon steel with a blond wood stick and helper handles, and it is made in the US. Even heat distribution throughout the wok. It’s suited for both professional and home use, and the wooden handle means that there’s never any direct contact between your hand or wrist and the wok. It’s hard to choose the “best material” for a wok as different cooks will have different individual needs. A stone-coated wok, just like cast iron, is not something you want to drop. If you want a non-stick coating that sticks around, then the Calphalon Elite Nonstick Wok is a great choice. More lightweight than most woks, which can be confusing if you’re used to a heavy one. How many people will you be cooking for? The Pyrolux Pyrostone Stone Non-Stick Wok offers the best of the best when it comes to stone coating: It’s the Cadillac of stone woks. Lighter weight than some other options, meaning easier on wrists and less risk of accidents, Jamie Oliver products are known for providing consistent quality, Non-stick doesn’t mean forever, and care need to be taken to retain integrity of cooking surface. Cast iron can be consistently counted on as a material that will last for decades (usually even several) if it’s well taken care of. This might feel too light for chefs who are used to heavier, bulkier woks. It’s recommended to look up a few more specialist care tips for your next wok. Performance in heat distribution may be inferior to other materials. A high quality wok can have the potential to last a lifetime and prepare thousands of meals. Other than comparing different models, you might also want to compare the woks you’re thinking of buying on individual merit. Excellent heat distribution, which is exactly what you would expect with any tools meant for induction use. This is done so that they offer what you’d get from a cast iron alternative without the serious added weight (or potential of rust). Wondering about woks? Any cooking utensil should be bought with comfort and ease of use in mind.
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