Top 10 Best Woks in 2021

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.

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! 

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. 

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 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. 

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 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!  

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! 

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 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! 

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. 

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.

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. 

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! 

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. 

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!

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.  

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

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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