A
good Chinese wok
is one of the most essential pieces of kitchen equipment if one is serious about cooking authentic Chinese food. A seasoned wok can be instrumental in being able to replicate what you eat at your favorite Chinese restaurant. But exactly how do you choose the best Chinese wok for your kitchen? Here are some key factors:1. The Material of the Wok
The material that the wok is made from is very instrumental in how the wok heats and cooks your food. Various materials conduct and disperse heat in different ways so it is something important to pay attention to.
Carbon Steel
Most woks used by top Chinese chefs are made from carbon steel. This material is our top choice if you want an
authentic Chinese wok.
The pros: It conducts heat excellently, it heats up very quickly, it is relatively lightweight, and it develops a natural nonstick surface area when used and seasoned correctly over a period of time. This nonstick surface that develops is referred to as patina.
The cons: This material requires some maintenance and seasoning in order to prevent rust from developing on the surface. In order to enjoy its full benefits, it can take a little time to develop the nonstick patina.
Cast Iron
The pros: Cast iron retains heat very well and maintains a consistent temperature during cooking.
The cons: The downside to cast iron is that it takes a long time to heat up and is much heavier than carbon steel. It is more fragile and can crack if not handled properly. It also requires proper periodic seasoning to prevent it from rusting.
Stainless Steel
The pros: Stainless steel woks are very durable. They are also relatively easy to clean and do not require seasoning.
The cons: Compared to carbon steel and cast iron, stainless steel has poorer heat conductivity and it can result in uneven heat dispersion and cooking. To counteract this, some stainless steel woks are manufactured with an aluminum or copper core.
Nonstick Materials
The pros: Nonstick woks are very easy to clean and require no seasoning because they generally are not prone to rusting. They often are lighter in weight.
The cons: Nonstick materials cannot be used over very high heat which is one of the hallmarks of wok cooking. The nonstick surface can get scratched and corrode over time. There also are concerns about the toxicity issues of nonstick materials.
2. The Shape of the Wok
Traditional Chinese woks have round bottoms. More modern woks have a flat bottom to make them easier to use with electric and induction stoves that are more common these days.
Round Bottom Woks
The pros:
Round bottom woks are best for gas stoves since these stoves emit high heat and are ideal for quick stir-frying and tossing food. Round bottom woks are the best option for cooking authentic Chinese food.
The cons: Cooking with a round bottom wok requires a wok ring to keep the wok stable. Using the wok ring means that the wok is a few inches further away from the heat source, so it will take slightly longer to heat up.
Flat Bottom Woks
The pros: Flat bottom woks can sit directly on any regular stove and do not require the use of a wok ring.
The cons: It is more difficult to toss food in a flat bottom wok and it may not distribute heat as evenly as a round bottom one.
3. The Size of the Wok
Chinese woks come in all sizes, 10 to 18 inches being the most common. The appropriate size for you depends on the number of people you typically cook for and also what method of cooking you normally employ.
10 inches: This wok size is good for an individual or a couple. It is probably too small for families with 3 or more members.
12-14 inches: This is likely the most ideal size for most family kitchens. It is large enough to cook family meals but small enough for most cooks to handle.
16-18 inches: This size is for larger families and for those that cook large batches of food. However, because of its large size, it is harder to store and might be more difficult to handle.
4. The Type of Handle(s) on the Wok
The type of handle(s) on the wok can make a difference in how easy it is to use the wok.
Do not overlook this factor since it is important. The are 3 main options when it comes to wok handles.
Long Single Handle
The pros: This type of handle allows cooks to easily flip and toss ingredients in the wok. It is generally found on small and medium-size woks.
The cons: The single handle on larger, heavier woks makes it difficult to toss food.
Two Short Handles
The pros: Woks with two handles allow cooks to grab and hold the wok with two hands. This is especially convenient for larger and heavier woks.
The cons: It is more difficult and requires more strength to toss food in woks with two handles and it takes considerable practice to become proficient at it.
Combination Handles: One Long Handle Plus One Short Handle
The pros: The long handle can be used in the same way as the single long handle to toss food. The second shorter handle on the opposite side can be used to carry the wok when it is heavy and filled with food.
The cons: None.
5. The Thickness of the Wok
Approximately 2 millimeters is the ideal thickness for a carbon steel wok. Woks that are thinner than this can warp easily. Woks that are much thicker than 2 millimeters are often too heavy and take too long to heat up and to cool down.
Cast iron pans are almost always thicker by comparison so that they retain a lot of heat but, of course, they are much heavier.
6. Maintenance Requirements
How much time and effort are you willing to spend on seasoning and maintaining your wok? When you first purchase a carbon steel wok, you need to wash it with water, dry it, add some oil to the surface, heat it up on high heat, then repeat a few times to develop the patina.
Cast iron woks also require initial seasoning, most commonly accomplished by rubbing oil on the inside and outside surfaces and then baking it or heating on very high heat for about 10 minutes. This is repeated to create a longer-lasting nonstick surface.
7. Your Budget
The last factor to consider when deciding what wok to purchase is your budget. Carbon steel woks are generally very reasonably priced and affordable. They probably offer the best value for money.
Cast iron and stainless steel woks are likely to be more expensive but last forever if you take care of them.
Nonstick woks are about the same price as cast iron and stainless steel woks, but they are not as durable and tend to scratch, so they often do not last as long as the other options.
So which specific woks do we recommend you buy? As mentioned above, our favorite choice is a round-bottomed or flat-bottomed carbon steel wok. Our favorite carbon steel Chinese wok is listed below. We are also listing our favorite cast iron, stainless steel, and nonstick woks so that you have options. You cannot go wrong with any of the good Chinese woks sold on Amazon listed below:
Best Carbon Steel Wok: https://amzn.to/3Yv9yHU
Best Cast Iron Wok: https://amzn.to/40fbsO2
Best Stainless Steel Work: https://amzn.to/3YijdQR
Best Nonstick Wok: https://amzn.to/3Y9uzX8
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