The Cost Of A Wok Pan

Woks are an essential part of any kitchen, and their versatility and affordability make them a great investment. Prices for woks vary, but you can get a good-quality wok for as little as $30, with most woks ranging from $30 to $80. The price of a wok depends on the material it is made from, with carbon steel and cast iron being the most common materials. Carbon steel woks are a popular choice as they are durable, lightweight, and inexpensive. They also heat up quickly and evenly, making them ideal for stir-frying. Cast iron woks, on the other hand, are heavier and take longer to heat up, but they retain heat well and are less prone to food sticking.

When choosing a wok, it is important to consider the type of stove you have. If you have a gas stove, a round-bottomed wok is a good option, whereas if you have an electric stove, a flat-bottomed wok is a better choice. Additionally, it is recommended to get a wok with a lid, as it is essential for steaming, stewing, and braising.

Overall, a wok is a great addition to your kitchen, and with the right care, it can last a lifetime.

Flat-bottomed vs round-bottomed woks

Woks are indispensable in Chinese and Southeast Asian kitchens and have been used for centuries. They are now commonly found in Western countries, too, where their shape has evolved from the traditional rounded bottom to include a flat-bottomed variety.

The type of wok you choose will depend on your needs and your kitchen setup. Here is a rundown of the pros and cons of flat-bottomed and round-bottomed woks.

Flat-Bottomed Wok Pros:

• Can be used on any cooktop, including induction stoves.
• Heats up faster and more efficiently on flat heating elements.
• Provides a stable and safe cooking surface.
• Has a larger surface area at the bottom, so can hold more food.
• The motion of tossing and flipping foods is nearly identical to using a standard sauté pan, so most home cooks will feel comfortable using it.
• Less prone to warping over time than a round-bottomed wok.

Flat-Bottomed Wok Cons:

• Tends to burn food at the bottom when used on a traditional wok burner because the heat is so concentrated at the flat base.
• You cannot recreate the true circular "flip" motion, so foods cannot move as seamlessly through each cooking zone of the pan.
• Depending on the material and gauge, the bottom of the wok may warp over time, causing it to lose its effectiveness on induction surfaces.

Round-Bottomed Wok Pros:

• Ideal for a true wok burner. The rounded construction means powerful flames can rise up and over the lip of the wok, facilitating the coveted wok hei flavour—a hallmark of some restaurant-quality Chinese dishes.
• Offers slightly more even heat distribution compared to a flat-bottomed wok because the heat source is not only heating the bottom.
• Enables a more circular tossing motion, which is essential for stir-frying and allows food to travel through multiple heat zones as it cooks.
• Easier to scoop and scrape food out of due to its curvature.
• Less prone to warping over time.

Round-Bottomed Wok Cons:

• Cannot be used on electric, induction, or ceramic cooktops. These heating elements won't heat up the wok sufficiently, and the wok itself will wobble and lack stability.
• Lacks versatility across a range of heat sources.
• Requires a wok ring or similar accessory to be stable when used on a gas stove, which is an added expense.

Woks vary in price depending on their material, size, and quality. Flat-bottomed woks are available to purchase online from $31.89 to $129.99. Round-bottomed woks are also available online, with prices ranging from $31 to $250.

Carbon steel vs cast iron

Wok pans are available at a variety of price points, ranging from $5.00 to $325.00.

Now, here's a comparison between carbon steel and cast iron:

Carbon steel and cast iron are the most common materials used in making wok pans today. While cast iron was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.

Responsiveness and Conduction

Carbon steel pans heat up and cool down faster than cast iron. While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly, which is desirable when cooking delicate foods such as flash-fried or sautéed dishes.

Weight

Carbon steel pans are much lighter than cast iron. This makes carbon steel woks easier to lift and quicker to heat. Cast iron woks, on the other hand, are heavier and thicker than carbon steel, a consequence of their different manufacturing processes.

Durability

Cast iron is more brittle than steel due to its higher carbon content. If it were thinner, it would break. Cast iron is also more durable than carbon steel.

Ease of Seasoning

Cast iron woks form a more stable carbonized layer of seasoning, which makes them less prone to food sticking to the pan. Carbon steel woks, on the other hand, are more difficult to season.

Heat Retention and Uniformity

Cast iron has better heat retention than carbon steel. While this makes cast iron ideal for pan-frying and roasting, it also means that cast iron takes longer to heat up and cool down. Cast iron woks are also superior to carbon steel woks in terms of uniform heat distribution.

Smoothness

The surface of carbon steel pans is smoother than that of cast iron. This makes carbon steel ideal for sautéing vegetables, preparing fish, and cooking eggs, omelets, and crepes.

Price

Carbon steel is more expensive (sometimes significantly so) than cast iron.

Non-stick or Teflon-coated woks

Teflon-coated or non-stick woks are now popular in Asia and other parts of the world. They are not suitable for use with metal utensils, and foods cooked in non-stick woks tend to retain juices instead of browning in the pan. Non-stick woks also do not develop the distinctive taste or sensation of wok hei, which is a term used to refer to the distinct charred, smoky flavour resulting from stir-frying foods over an open flame in Cantonese cuisine.

The newest non-stick coatings can withstand temperatures of up to 260 °C (500 °F), which is sufficient for stir-frying. However, non-stick woks are not suitable for cooking techniques that require high heat, such as stir-frying, as they start to vaporize and release noxious fumes long before they reach the necessary temperature. They also make browning food more difficult, and it is nearly impossible to get food to stick to the pan when you want to clear a surface to cook something else.

Non-stick woks are available in a range of prices, from $5.00 to $325.00.

Stainless steel woks

Despite these drawbacks, stainless steel woks do have some advantages. They are durable, with reasonable longevity, and are relatively inexpensive compared to other materials. They are also induction-compatible.

If you're set on buying a stainless steel wok, there are several options available on Amazon and Target. Here are some examples:

Amazon

• Cuisinart 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover - $25.21
• Willow & Everett Wok Pan - Non-Stick Stainless Steel with Domed Lid & Spatula - Price not listed
• Cooks Standard Wok Multi-Ply Clad Stir Fry Pan, 13" with High Dome Lid - $65.25
• Tri-Ply 13-Inch Stainless Steel Wok Pan with Lid - Price not listed
• KitchenAid 5-Ply Clad Polished Stainless Steel Wok, 15-Inch - Price not listed
• STOBOK Pots Wok Pan 28cm - Price not listed
• Oster Sangerfield 14-Inch Stainless Steel Wok with Wooden Handles - $19.43
• Winco Stainless Steel Wok with Welded Joint Handle, 16-Inch - $33.33
• Hybrid 12-Inch Wok with Lid - Non-Stick Stainless Steel - $42.99
• Dr.HOWS ESSENTIAL Tri-ply Stainless Steel Wok Pan - Price not listed
• Hemoton 12.5-Inch Heavy Stainless Steel Wok - Price not listed
• NutriChef 12" Stainless Steel Wok - Induction Ready, Non-Stick Tri-Ply Technology - $44.21
• King Kooker SS22WKR 22″ Stainless Steel Wok with Ring - $66.14
• Cuisinart CSSW-428 Stainless Steel Wok, 11-Inch x 11-Inch - $20.19

Target

• KitchenAid 5-Ply Clad Stainless Steel 15" Wok - Price not listed
• Oster Sangerfield 14in Stainless Steel Flat Bottom Wok with Wooden Handles - Price not listed
• BergHOFF Graphite Recycled 18/10 Stainless Steel Wok Pan 11", 5.2qt. With Glass Lid - Price not listed

Size and shape

The size and shape of a wok are important factors to consider when purchasing one. The most common wok sizes range from 12 to 14 inches in diameter, suitable for cooking for a family of three to four. However, woks can be as small as 8 inches for single servings or plating and as large as 36 inches for restaurant use. The size of the wok will determine the number of servings it can accommodate, with smaller woks ideal for one to two people and larger woks for bigger households or gatherings.

The shape of the wok also plays a crucial role in its functionality. Classic woks have a rounded bottom, while those sold in Western countries may have a flat bottom to accommodate electric stoves. The rounded bottom allows for better contact with the heat source and enables the traditional spatula or ladle to easily toss food. On the other hand, a flat bottom wok is more stable on an electric stove but may not heat as evenly.

When deciding between a flat or rounded bottom wok, consider your stovetop and cooking style. Round bottom woks work best on gas stoves or traditional pit stoves, providing superior heat for stir-frying. They also enable the distinctive tossing motion associated with wok cooking. Flat bottom woks, on the other hand, are more stable and suitable for electric stoves but may not provide the same level of heat distribution.

In addition to size and shape, the material of the wok is another key consideration. Carbon steel and cast iron are the most common materials used today, each with its own advantages and disadvantages. Carbon steel woks are relatively inexpensive, lightweight, and provide quick heat conduction. However, they require more maintenance and seasoning to prevent food from sticking. Cast iron woks, on the other hand, have superior heat retention and uniform heat distribution but are slower to heat up and cool down. They are also heavier and more prone to shattering if dropped.

Frequently asked questions