• Top 10 Best Woks in 2021 1
  • Top 10 Best Woks in 2021 2
  • Top 10 Best Woks in 2021 3
  • Top 10 Best Woks in 2021 4
  • Top 10 Best Woks in 2021 5

Top 10 Best Woks in 2021

Have you ever felt amazed by the wok skills of Chinese chefs? Have you wanted to learn those amazing food-tossing skills? If that's the case, you probably need a functional wok to practice! 


But with so many different woks to choose from--cast iron, stainless steel, and more--it can be confusing to know which one to pick. Don't worry and just keep reading. Our list of top 10 woks and buying guide at the end will give you some tips in choosing the perfect wok for you. 

  • Last updated: 06-10-2021
  • 836 views
Table of Contents

Top 10 Best Woks to Buy Online

Here is a list of top 10 best woks that are highly recommended on Amazon. We compared them by factors such as size, handle design, and material.

1

LodgePro-Logic Cast Iron Wok

$49.96

Size14 inches
Weight11.86 lbs.
TypeFlat-bottomed
MaterialCast iron
Handle designTwo small ones
Lid included No
2
Size14 inches
WeightAround 3 lbs.
TypeFlat-bottomed
MaterialAluminum
Handle designOne small and one long
Lid included No
3

Craft WokTreaditional Hand Hammered Carbon Steel Pow Wok

731W88

$59.75

Size14 inches
WeightAround 4.6 lbs.
TypeRound-bottomed
MaterialCarbon steel
Handle designOne small and one long
Lid included No
4

CuisinartChef's Classic Stainless Stir-Fry Pan

726-38H

$34.99

Size14 inches
WeightAround 3 lbs.
TypeFlat-bottomed
MaterialStainless steel with encapsulated aluminum core
Handle designOne small and one long
Lid included Yes
5

Lodge Mini Wok with Loop Handles

$24.97

Size9 inches
WeightAround 4.8 lbs.
TypeFlat-bottomed
MaterialCast iron
Handle designTwo small ones
Lid included No
6

PrestoStainless Steel Electric Wok

5900

$60.55

Size14 inches
Weight5.25 lbs.
TypeElectric wok
MaterialStainless steel rim and handle, aluminum-clad base
Handle designTwo small ones
Lid included Yes
7

AmazonBasicsPre-Seasoned Cast Iron Wok Pan

$34.27

Size14 inches
Weight8.51 lbs.
TypeFlat-bottomed
MaterialCast iron
Handle designTwo small ones
Lid included No
8

CookloverChinese Wok

$69.99

Size12.6 inches
Weight5.6 lbs.
TypeFlat-bottomed
MaterialDie-casting aluminum
Handle designOne small and one long
Lid included Yes
9

Mauviel M'Steel Wook

$100.00

Size11.8 inches
Weight6 lbs.
TypeFlat-bottomed
MaterialCarbon steel
Handle designOne small and one long
Lid included No
10

Uno CasaHeavy Flat Bottom Wok with Silicone Lid

$44.95

Size12.5 inches
TypeFlat-bottomed
MaterialCast iron
Handle designTwo small ones
Lid included Yes
Weight8 lbs.

Compare the Best Woks

Image
1
Lodge Pro-Logic Cast Iron Wok 1

Lodge

2
T-fal  Jumbo Wok  1

T-fal

3
Craft Wok Treaditional Hand Hammered Carbon Steel Pow Wok  1

Craft Wok

4
Cuisinart Chef's Classic Stainless Stir-Fry Pan  1

Cuisinart

5
Lodge  Mini Wok with Loop Handles  1

Lodge

6
Presto Stainless Steel Electric Wok 1

Presto

7
AmazonBasics Pre-Seasoned Cast Iron Wok Pan 1

AmazonBasics

8
Cooklover Chinese Wok  1

Cooklover

9
Mauviel  M'Steel Wook 1

Mauviel

10
Uno Casa Heavy Flat Bottom Wok with Silicone Lid  1

Uno Casa

Name

Pro-Logic Cast Iron Wok

Jumbo Wok

Treaditional Hand Hammered Carbon Steel Pow Wok

Chef's Classic Stainless Stir-Fry Pan

Mini Wok with Loop Handles

Stainless Steel Electric Wok

Pre-Seasoned Cast Iron Wok Pan

Chinese Wok

M'Steel Wook

Heavy Flat Bottom Wok with Silicone Lid

Features

Pre-Seasoned, 100% Cast Iron Wok For Better Heat Retention

Nonstick Interior for Easy Cooking and Cleaning

Hand-Hammered Carbon Steel Wok with a Round Bottom

Stainless Steel with an Aluminum Encapsulated Base to Eliminate Hot Spots

Mini Wok with Loop Handles for a Secure Grip

An Electric Wok for Convenience

Oven-Safe to 500 Degrees Fahrenheit

Marble Coating for Easy Cleaning and Cooking

Carbon Steel for Excellent Heat Conduction

Flat, Broad Bottom for Heat Retention

Price$49.96$33.99$59.75$34.99$24.97$60.55$34.27$69.99$100.00$44.95
Size14 inches14 inches14 inches14 inches9 inches14 inches14 inches12.6 inches11.8 inches12.5 inches
Weight11.86 lbs.Around 3 lbs.Around 4.6 lbs.Around 3 lbs.Around 4.8 lbs.5.25 lbs.8.51 lbs.5.6 lbs.6 lbs.Flat-bottomed
TypeFlat-bottomedFlat-bottomed Round-bottomedFlat-bottomedFlat-bottomedElectric wokFlat-bottomedFlat-bottomed Flat-bottomed Cast iron
MaterialCast ironAluminum Carbon steelStainless steel with encapsulated aluminum coreCast ironStainless steel rim and handle, aluminum-clad baseCast ironDie-casting aluminum Carbon steelTwo small ones
Handle designTwo small ones One small and one long One small and one longOne small and one longTwo small ones Two small ones Two small ones One small and one long One small and one long Yes
Lid included No No NoYesNo YesNo Yes No 8 lbs.
Link

How to Choose a Wok - Buying Guide

A wok can be a great addition to your cookware collection, but choosing one is not easy. You would need to think about factors such as the type of the wok, the material, and the handle design. Take a look at this buying guide for more details! 

Decide Between a Round or Flat-Bottomed Wok

There are two main types of wok: round-bottomed and flat-bottomed. Each type has its own pros and cons that you should take into consideration before making a purchase. 

A Round-Bottomed Wok Distributes Heat Evenly

A Round-Bottomed Wok Distributes Heat Evenly

Round-bottomed woks are one of the most common cooking tools in Chinese cooking. They're great because they can distribute heat evenly from the bottom to the sides of the wok. 


If you love stir-frying your food, then round-bottomed is the way to go! It's easy to toss things around, and you will be able to cook all the particles of your foods evenly (even tiny pieces of chopped garlic). Compared to flat-bottomed woks, a round-bottom wok can get hotter as well! 


Although you can use them on gas stoves, round-bottomed woks won't work well on electric ranges. You might need to purchase a wok ring separately to help with that!

A Flat-Bottomed Wok Works Well for Both Gas and Electric Ranges

A Flat-Bottomed Wok Works Well for Both Gas and Electric Ranges

A flat-bottomed wok can work perfectly with both gas and electric ranges alike. Furthermore, the flat surface helps keep it stable while cooking and allows the pan to come into direct contact with the heat source


However, flat-bottomed woks can have hot spots on the bottom. They may warp under high heat temperatures. 

Pay Attention to the Materials

Woks can be made from many different materials, ranging from stainless steel to carbon steel. Since the materials matter a lot to the heat conduction or ease of use, you should definitely pay attention to them! 

Carbon Steel Heats up Quickly and Can Form Nonstick Coating

Carbon Steel Heats up Quickly and Can Form Nonstick Coating

Carbon steel woks are by far the most popular choice since they are durable and relatively inexpensive. Plus, they are lighter in comparison to a cast iron wok. Furthermore, a carbon steel wok can heat up quickly and evenly and can form its own nonstick coating later on. 


However, you would need to take care of your carbon steel wok so as to maintain the coating. Be sure to keep your wok completely dry after washing, and don't use soap or a rough sponge when cleaning. You can also apply a layer of oil after drying to improve the patina coating!  

Cast Iron Wok for Superior Heat Retention

Cast Iron Wok for Superior Heat Retention

Most of the traditional woks in China are made from the heavy, durable cast iron, so if you want to replicate the authentic taste of a Chinese dish, why don't you start from the same cookware first?  


When it comes to heat retention, not many materials can surpass cast iron. Furthermore, a cast-iron wok can distribute the heat evenly while you're cooking, so you don't have to worry about some burnt parts here and there. 


Furthermore, it will form a natural glossy patina afterward if you season and take good care of the wok. A cast-iron wok may be heavy as well, so check the specs to see if you can handle the weight! 

Stainless Steel Wok is Non-Reactive and Lightweight

Stainless Steel Wok is Non-Reactive and Lightweight

While a traditional cast-iron wok can be really (like really) heavy, a stainless steel wok is lightweight and rust-resistant. Furthermore, they are non-reactive, so you can freely make vinegary foods like sweet and sour pork without worrying that you'll ruin the wok. 


However, be careful with the heat since a stainless steel wok can transmit heat easily. Furthermore, don't expect your stainless steel wok to remain shiny forever since you are likely to scratch the surface to remove the oil residue. But compared to a cast-iron or carbon steel wok, you won't have to season or maintain it as carefully. 

Non-Stick or Teflon-Coated Woks for Easy Cleanup

Non-Stick or Teflon-Coated Woks for Easy Cleanup

Non-stick and Teflon-coated woks are pretty common as well. They have a non-stick cooking surface so you won't have to do any seasoning to start a patina. They are also easy to clean up.


However, most nonstick coatings cannot tolerate high-heat conditions. Even the best non-stick woks can hardly withstand a heat of 500 degrees Fahrenheit, so we suggest not using a non-stick or Teflon-coated wok if you usually cook at high temperatures! 

Find Wok Handles That Work for You

Find Wok Handles That Work for You

Traditional woks have two small metal handles posited at different ends. Therefore, they are easy to lift up and can be put straight in an oven if you ever want to. 


Nowadays, instead of two small handles, some woks have one long handle similar to that of a skillet, and a small handle on the opposite site. The long handle helps you move or tilt the wok easily when stir-frying while the small handle allows you to lift up the wok easily. 


So if you're just starting to use a wok, using one with a long handle might be easier since it's pretty much similar to a skillet. 

Consider the Size and Shape of the Wok

Consider the Size and Shape of the Wok

The size of a wok matters since you probably don't want to purchase one that's too big for your stovetop. So before making a purchase, think about the size of your stovetop as well as how much food you would usually cook in the wok! 


The upper circumference of a wok can range from 8 to 20 inches. A wok ranging from 12-14 inches is sufficient enough for most home cooks. However, if you live by yourself and just want a small wok, then an 8- or 9-inch one might be a good option.


Additionally, you should consider the shape (the concave property for example) of the wok. With a wok that is too large or too shallow, you won't be able to move food up the sides. But a wok that is too deep won't be able to retain heat. Usually, a depth of 3-4 inches is sufficient.

Think About Getting One with a Lid

Think About Getting One with a Lid

A lid would come in handy if your recipes require you to simmer or boil the ingredients. Furthermore, the lid helps you retain heat longer, and at the same time helps the contents heat up faster. Many woks actually come with a lid, so opt for them if you think a lid would make your cooking life easier. 

How to Care for and Maintain a Wok

Taking care of a wok, especially one made from cast iron or carbon steel, might seem a bit difficult. But just treat it like a cast-iron pan, and you're good to go! 

Season the Wok to Form a Patina Layer

Season the Wok to Form a Patina Layer

You might have heard the term "seasoning the wok" multiple times, but do you know what it means exactly? Hint: it doesn't mean imply sprinkling salt and pepper. Instead, it's the process of forming a patina (or "non-stick") layer for your wok. There are four steps that you should follow: scrub, burn, oil, and smoke. 


Many woks come with a preservative oil to prevent rust, so you need to scrub this layer off with a metal scourer, some soap, and of course some elbow grease. Scrub the wok hard and thoroughly until the water runs clear! After that, turn your stovetop on high to heat up the wok. Be sure to tilt your wok so that all sides are heated. 

Season the Wok to Form a Patina Layer

Then, remove the wok from the heat and wait until it cools down. You need to oil the inside with a high smoke point oil like vegetable or grapeseed oil and heat the pan on high heat again. 


You can also stir-fry some onions and garlic in the pan until charred to remove any left-over metallic taste. Afterward, discard the onions and garlic and wash the wok again (don't use soap!), and it's ready to use!

How to Maintain a Wok

How to Maintain a Wok

The thought of not using soap on a greasy pan might sound horrific, but in the case of a wok, don't use soap unless you really need to. Using soap might remove the patina layer and ruin all of your efforts, so try to rinse or even soak your wok in hot water instead and then clean the inside with a soft sponge


Dry the wok completely with a towel since leaving it wet could make your wok rust. You should also heat the wok over medium-high heat to ensure that all the water is evaporated. To further protect the patina layer, you can apply a thin layer of oil afterward.  

Need Some More Kitchen Supplies?

Need Some More Kitchen Supplies?

The perfect kitchen with the best tools is within your reach as long as you know where to look. Here are our suggestions!

Summary

A wok is a great piece of cookware to help you whip up some yummy stir-fries or authentic Chinese foods! Make sure to choose a wok with durable materials so you don't have to buy a new replacement after just a few months.


Also, not all woks work on electric ranges or induction. So check what type of stovetops you have to ensure that your wok can be used! 


Author: Thuy Nguyen 


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