Emilie Meyer
Woks are a versatile kitchen essential, perfect for stir-frying, steaming, deep-frying, and more. When choosing a wok, there are several factors to consider, including size, shape, material, and handle type. The size of the wok depends on the number of people you plan to cook for, with family-sized woks typically measuring around 14 inches in diameter. The shape of the wok, whether round-bottomed or flat-bottomed, is important for the type of stove you have. Round-bottomed woks work well with gas stoves and require a wok ring, while flat-bottomed woks are better suited for electric stoves and induction hobs. In terms of material, carbon steel woks are a popular choice for their heat conduction and affordability. Cast iron woks are also an option but tend to be heavier and take longer to heat up. Lastly, the type of handle is a matter of personal preference, with options ranging from two loops on each side to a long stick on one side and a loop on the other.
| Characteristics | Values |
|---|---|
| Wok type | Traditional hand-hammered, stamped, spun, cast iron, carbon steel, stainless steel, aluminium, copper |
| Wok shape | Round-bottomed, flat-bottomed |
| Wok size | 8 inches (travel), 12-14 inches (family-sized), 79 inches (restaurant) |
| Wok handle | Two loops, long metal or wooden, long stick with a metal loop, two handles |
| Wok ring | Thick metal with open sides, enclosed metal with venting holes |
| Seasoning | Corn, vegetable, peanut, or other oil |
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What You'll Learn
- Material: Carbon steel is a popular choice, but cast iron, stainless steel, aluminium, and copper are also options
- Shape: Traditional woks have round bottoms, but flat bottoms are better for electric stoves
- Size: Choose based on the number of people you want to feed and the type of stove you have
- Handles: Options include two loops, a long metal or wooden handle, or a long stick with a loop
- Maintenance: Seasoning your wok can improve its performance and flavour; clean it with hot water and a soft sponge
Material: Carbon steel is a popular choice, but cast iron, stainless steel, aluminium, and copper are also options
When choosing a wok, the material is an important consideration. Carbon steel is a popular choice for several reasons: it's resilient, lightweight, and heats up and cools down faster than cast iron. It's also strong and durable, especially if it's hammered carbon steel. However, carbon steel woks need to be washed and oiled after steaming. If you opt for carbon steel, look for a wok that is at least 14 gauge (about two millimetres thick) to avoid bending.
Cast iron is another option. It's heavier than carbon steel and takes longer to heat up and cool down, but it offers a better non-stick surface. Cast iron woks are more fragile, especially when they are too thin. They also need to be seasoned before use and properly cared for to prevent rusting.
Stainless steel woks are non-reactive, which is advantageous when cooking acidic foods. They usually come with a glass cover and won't rust from steaming. However, they are heavy, difficult to manoeuvre, and take a long time to heat up and cool down. Food also tends to stick to stainless steel.
Other options include aluminium, copper, and Teflon-coated woks, though these are less commonly discussed. Ultimately, the best material for a wok depends on your personal preferences, the type of stove you have, and the type of cooking you plan to do.
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Shape: Traditional woks have round bottoms, but flat bottoms are better for electric stoves
When choosing a wok pan, it is important to consider the shape of the wok and the type of stove you have. Traditional woks have round bottoms and are designed for gas stoves. They can be balanced reasonably well on the grates of a gas stove, but they are not suitable for electric stoves as they will wobble and lack stability.
Flat-bottomed woks, on the other hand, are more stable and versatile. They can be used on any type of stove, including electric stovetops, and provide a safe and stable cooking surface. This is because most cooktops have a flat heating surface, and a flat-bottomed wok sits easily on top, heating up faster and more efficiently than a round-bottomed wok.
However, some people argue that flat-bottomed woks defeat the purpose of a wok as they make it difficult to flip food and move it in and out of the high-heat zone. Round-bottomed woks can be used with a wok ring to provide a flatter surface, but this is an added cost and can be cumbersome.
Ultimately, the shape of the wok you choose will depend on your stove and personal preference. If you have an electric stove, a flat-bottomed wok is the best option for stability and even heating. If you have a gas stove, you can use either a round-bottomed or flat-bottomed wok, but a round-bottomed wok may require a wok ring for stability.
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Size: Choose based on the number of people you want to feed and the type of stove you have
When choosing a wok, one of the most important factors to consider is its size. The size of the wok you should buy depends on the number of people you want to cook for and the type of stove you have.
Woks come in a variety of sizes, ranging from 8 inches in diameter for travel woks to 79 inches in diameter for restaurant woks. For everyday home cooking, a wok with a diameter ranging from 12 to 14 inches is ideal. A wok of this size can accommodate family-sized meals and is large enough to fit bulky vegetables without spilling food while tossing.
The type of stove you have will also determine the size and shape of the wok you should choose. If you have a gas stove, a traditional round-bottomed wok with a wok ring for stability is a good option. The flames can reach higher up the sides of the pan, and the wok ring raises the bottom of the pan away from the heat. However, if you have an electric stove, a flat-bottomed wok is a better choice as it sits stably on the cooking surface and prevents heat reflection back onto the element, which could damage it.
In addition to the size and shape of the wok, you should also consider the size and type of your stove when selecting a wok ring. Wok rings come in various sizes and depths, so choosing one that fits your burner is essential. For gas stoves, a thick metal wok ring with open sides is recommended, while an enclosed metal ring with small holes is better suited for electric stoves.
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Handles: Options include two loops, a long metal or wooden handle, or a long stick with a loop
When it comes to choosing a wok pan, one of the key considerations is the type of handle. The handle design will impact the overall functionality, practicality, and ease of use of the wok.
One option is to choose a wok with two loops as handles. This design is typically found on traditional, round-bottomed woks, and they are often made of steel. The two loops provide a secure grip for lifting and manoeuvring the wok, which is particularly important when cooking for larger groups. However, some users have noted that the size and weight of these woks can be a challenge, especially when it comes to cleaning and storage.
Alternatively, a long metal handle offers a different set of advantages. Metal handles, such as those made of stainless steel with a walnut grip, are durable and provide a safe way to hold the wok over an open flame. This style of handle often includes a hanging loop, making it convenient to store when not in use. Metal handles are commonly found on deep-bowled woks, which are suitable for both camping and home cooking.
Wooden handles are another option, often favoured for their aesthetics as well as functionality. Wooden handles, like those found on cast iron woks, are long and provide a comfortable grip. They are also removable in some designs, making storage more convenient. Cast iron woks with wooden handles are known for their heat retention and even heating, making them a popular choice for stir-frying and searing.
Lastly, some woks feature a long stick handle with a loop at the end. This design allows for easy hanging storage and provides a secure grip when cooking.
Each handle design has its own benefits, and the choice depends on your specific needs and cooking style. Consider factors such as the heat source, the size of your cooking space, and the average number of people you cook for when deciding which wok handle option is best for you.
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Maintenance: Seasoning your wok can improve its performance and flavour; clean it with hot water and a soft sponge
Proper wok maintenance is essential to improving its performance and flavour over time. To clean your wok, avoid using soap, harsh cleansers, or metal scrubbers as these can damage the patina, or nonstick surface coating, of the wok. Instead, use hot water and a soft sponge or a wok brush to gently scrub the interior of the pan. If your wok has rust or burned-on food, soak it in warm water for about 5 minutes to loosen the particles before cleaning it with a sponge. You can use steel wool for particularly stubborn rust or food, but be aware that this may also remove some of the patina, in which case you will need to re-season your wok.
Seasoning your wok can improve its performance and flavour, and there are several methods to do so. One method is to cover the wok with a thin layer of oil and heat it in the oven at 400-500°F to develop an even layer of polymerized oil. However, this method is more suitable for low-heat cooking, as high heat will burn off the polymerized oil. If you plan to cook with high heat, you should first ""blue" the wok to oxidize it, then use the long yau technique at the beginning of the cooking process. Additionally, make sure to follow the manufacturer's instructions to remove any factory coating before applying heat to a new wok. For carbon steel woks, scrub the wok with hot, soapy water, dry it, then place it over a burner on the highest heat until it starts to smoke, carefully rotating the pan to expose all areas to the heat.
It's important to note that woks come in various materials, shapes, and sizes, each requiring different cleaning and maintenance techniques. For example, stainless steel woks are heavy and difficult to manoeuvre, while cast iron woks offer a better nonstick surface but can be fragile if too thin. Traditional hand-hammered woks have slight indentations that help keep food in place, while spun woks have a distinct pattern of concentric circles that offers similar advantages. When choosing a wok, consider factors such as heat conductivity, weight, durability, and ease of use to find the best option for your needs.
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Frequently asked questions
The wok size depends on the number of people you want to feed and the stove you have. A 14-inch wok is family-sized, and woks can be as small as 8 inches for travel. Woks can also be as large as 79 inches, but these are usually reserved for restaurants.
Carbon steel is the most recommended type of wok, as it is inexpensive, conducts heat evenly, and is versatile. Stainless steel woks are not recommended as they are heavy, slow to heat up and cool down, and food tends to stick to them. Cast iron is another option, but it is fragile when too thin and still takes a long time to heat up and cool down.
The wok shape depends on the type of stove you have. Round-bottom woks are traditional and work well with gas ranges and a wok ring for stability. However, they are not suitable for electric stoves. Flat-bottom woks are better suited for electric stoves as more of the wok comes into contact with the heat source.
The type of handle depends on the size of the wok and your personal preference. Smaller woks work well with one long handle, while bigger woks may benefit from a long handle and an ear handle on the opposite side. The easiest type of handle to use is considered to be a long stick on one side and a loop on the other.
