How to choose a wok
A wok's flared sides and blistering heat turn a home stovetop into a stir fry station.
Carbon steel is the traditional choice and the fastest to heat, seasoning much like cast iron with regular oiling after each wash. A flat-bottom wok sits stable on any stovetop, including induction and electric, while a traditional round-bottom wok needs a ring on anything but open gas flame. Season carbon steel before the first use to build a natural release, and expect a nonstick or stainless steel wok to trade some of that high-heat performance for easier cleanup. Cast iron woks hold the most heat once hot but take longer to get there, which matters if you are cooking fast, high-heat stir fry.
Frequently asked questions about Woks
How do you season a wok?
How do you season a wok?
Scrub off the factory coating, dry it on the heat, then heat thin layers of oil until they smoke and darken, tilting to cover the sides. Repeat until the surface turns bronze.
What is a wok?
What is a wok?
A wok is a bowl-shaped pan with tall sloping sides, built for very high heat and constant motion. The shape lets you toss food without it leaving the pan.
How do you cook with a wok?
How do you cook with a wok?
Get it ripping hot, add oil, and cook in small batches so the heat never drops. Prep everything in advance, since the actual cooking takes two or three minutes.
How do you clean a wok?
How do you clean a wok?
Rinse with hot water and a soft brush while warm, skip the detergent, then dry it on the burner and wipe with a trace of oil to protect the seasoning.
Flat bottom or round bottom wok?
Flat bottom or round bottom wok?
Flat bottom for Western gas, electric, and induction hobs. Round bottom only if you have a wok ring or a high output gas burner with clearance underneath.