- The Best Wok
- 1. Souped Up Recipes Carbon Steel Wok
- 2. COOKLOVER Chinese Wok
- 3. Calphalon Contemporary Hard-Anodized Aluminum Wok
- 4. EPPMO Hard-Anodized Aluminum Wok
- 5. Joyce Chen Flat Bottom Wok
- 6. Yosukata Pre-Seasoned Carbon Steel Wok Pan
- 7. Cooks Standard Stainless Steel Stir Fry Pan
- 8. Cooks Standard Flat Bottom Wok
- 9. Aroma Housewares Electric Wok
- 10. Mammafong Authentic Hand Hammered Wok
- 11. Chef's Medal Traditional Hand Hammered Wok
- 12. MICHELANGELO 5 Quart Nonstick Woks
- 13. Craft Wok Traditional Hand Hammered Wok
- 14. ZhenSanHuan Chinese Hand Hammered Iron Woks
- 15. T-fal Specialty Nonstick Wok
A wok was traditionally only recognized for use in Chinese cooking and in particular stir-fries. Nowadays, however, the versatility of this trusty kitchen appliance is becoming more widely discovered, making it a must for every household. A good wok can allow you to experiment with all kinds of dishes and culinary styles. Or you can use it to simply scramble eggs. And what’s more, the construction of a wok means that you can cook great food healthily as you don’t need to add excessive amounts of oil for effective frying.
There is an enormous choice of woks available, and you will need to make decisions such as:
- Flat bottom or round bottom?
- Carbon steel wok or cast iron wok?
- 12 inch or 14-inch cooking surface?
We will guide you through some of the best woks to choose from, as well as the different features to consider to help you pick the best wok for you.
The Best Wok
12.5inch flat bottom wok
Suitable for electric, induction and gas stoves
Heats up quickly
Includes wooden lid and metal spatula
Includes a link to user guide and recipes
Our best wok choice is Souped Up Recipes Carbon Steel Wok, suitable for all types of stoves. You will need to season this wok to create a non-stick surface, but instructions are included. This product comes from SoupedUp Recipes and includes links to their video channels with user instructions, seasoning guides, and hundreds of recipes.
It is a great product for dishes that require high heat, and the lid adds to its versatility, as you can use it for steaming and stewing, as well as traditional stir-frying. At 12.5-inches in diameter, this is the best wok for cooking small to medium-sized dishes. Two handles would enhance this wok if you plan on using it for steaming or large quantities of food, but the long handle makes it easy for the essential tossing of food.
Versatile oven use
Comes with a lid
Metal spatula included
No second handle
Non-stick marble (PTFE) coating
Smokeless, very durable surface
100% PFOA free
4mm thick bottom for stable heat distribution
3.5mm thick aluminum body
Ergonomic, heatproof Bakelite handles
Glass lid with steam vent
Safe temperature up to 230-260℃
Suitable for use with induction, gas, ceramic, electric and halogen cookers
COOKLOVER Chinese Wok is made from die-cast aluminum and has a non-stick coating, so you don’t need to do any seasoning, just look after it as per the manufacturers’ instructions.
It is a beautiful design and comes with a glass, silicon sealed lid to help retain heat and for steaming or boiling. The heatproof, ergonomic handle can also be removed for easier storage of the wok when not in use. As with the SoupedUp version, this is a flat-based wok that can be used on all types of stoves.
Well fitted glass lid
Non-stick coating – no seasoning required
Maximum recommended temperature is 260 degrees Celsius
Steam build-up makes the transparent feature of the glass lid redundant
One slightly unusual feature of this product is that it is recommended for use below 260 degrees Celsius, so you get the best wok cooking on medium heat. This may seem odd, but the pan still gets hot enough for effective cooking. If you use high heat, you will damage the elements of this wok.
Aluminum construction for even heating
Hard anodized for durability
Three layers of non-stick coating
Long stainless steel handle stays cool
Calphalon Contemporary Hard-Anodized Aluminum Wok can be used on gas or electric cookers due to its flat bottom and does not require any seasoning thanks to its three-layer non-stick coating. This wok is a little smaller than others we reviewed, and a bit heavier than similar 10-inch pans, but best for cooking for two people.
As it doesn’t require any seasoning, is non-stick and dishwasher safe, it is incredibly easy to use and to clean. There is no lid included, which reduces its versatility but a great advantage of this product is that it can be safely put in an oven of up to 250degrees Fahrenheit.
Oven safe up to 450 degrees Fahrenheit
Hard-anodized non-stick wok with lid
Stainless steel heat resistant handle
5.5lb without lid
Oven safe up to 500F
Suitable for gas, electric, and ceramic ranges
All materials are free from PFOA
The 12-inch EPPMO Hard-Anodized Aluminum Wok comes with two heat resistant stainless steel handles (one long, one small) to make it easy to transport and a well-fitting glass lid, making the whole model easy to handle. It is also well-built with a triple-ply construction. This consists of a layer of aluminum fitted between non-stick, scratch-resistant coatings. This increases its durability of the wok.
While it cannot be used on induction stoves, only gas, electric or ceramic hobs, it can be placed in the oven at high heat. If you are not a fan of washing-up, then the dishwasher safe feature will appeal to you!
Two stainless steel handles
Suitable for gas and electric stoves
No seasoning needed
Cannot be used on induction stoves
Flat bottom wok
Ideal for electric or gas cooking
Constructed of heavy gauge carbon steel wok
Ergonomic Phenolic handle
Loop on handle for hanging storage
The 14-inch Joyce Chen Flat Bottom Wok is our best value choice. This wok resembles the favored choice of many chefs in Chinese culture, as it is made from carbon steel and is very robust. However, this model has a flat base, unlike the traditional round base, which means that you can use it on both electric or gas stoves.
It does require seasoning to create the non-stick coating. The manufacturers’ guide for seasoning for this particular pan is very simple to follow, but it does take quite some time to achieve this properly so you will need to be patient. The Joyce Chen is a highly affordable, durable pan, equipped with a helper handle for easy transport and a handle loop for easy storage. Just remember it can only be hand washed as the dishwasher will damage the coating you worked so hard to create.
Popular carbon steel material
Stay cool helper handle
Yosukata 13.5- inch wok
Heavy-duty carbon steel wok
Ergonomic wooden handle
Suitable for gas, open fire, electric, ceramic and induction cooking
The Yosukata Pre-Seasoned Carbon Steel Wok Pan is a highly versatile pan for use on all types of stove and is made from highly durable, heavy-duty carbon steel. The best features of this wok are its weight and the pre-seasoning touch. At only 3.6lbs it is one of the lightest models available, perfect for tossing ingredients in the Pow Wok style. Ideal for cooking a stir fry!
For those of you that are used to seasoning woks, you will know that this can be a time consuming, sometimes confusing process. With the Yosukata, the seasoning has already been done, so it is ready to use as soon as you buy it.
Solidly attached handle
Even heating thanks to uniform thickness
Not dishwasher safe
After cooking, simply wash with a soft sponge and hot water once it has cooled thoroughly. There is no need for detergent. Some reviews have reported that this pan isn’t scratch-resistant, so be sure only to use soft sponges and appropriate spatulas to preserve its lifespan.
Stainless steel with aluminum core
Riveted handles with stay-cool airflow technology
Secure-fitting stainless-steel dome lid
Oven-safe to 500 degrees Fahrenheit
13.8lbs without lid
Limited lifetime warranty
The Cooks Standard Stainless Steel Stir Fry Pan is a 13-inch flat-bottom wok, that can be placed in an oven, used for steaming and has been constructed to fit on all types of stove. Its clever design ensures even heat distribution across the base of the pan, and also on the sides, and while the interior heats up very quickly, its airflow technology allows the long and helper handles to both stay cool.
This is a durable, versatile wok is easy to clean in the dishwasher. However, it does have a tendency to stain. You also need to be aware that with the lid, it is quite heavy and takes up a lot of space in your cupboards.
Stainless steel wok lid
Compatible with all cookers, including induction
Easy to clean
Seasoning is optional
Takes up a lot of storage
Hard anodized aluminum surface
Heats evenly and prevents hot spots
Tempered glass lid
Stay-cool stainless steel handle
Oven safe to 450F, lid to 350F
Works on gas, electric, glass, and ceramic cookers
The anodized aluminum Cooks Standard Flat Bottom Wok has the immediate advantage of not needing any seasoning, so it can be used immediately. It is also oven safe and comes with a tempered lid so you can use it for much more than stir-fries. The 11-inch diameter makes this best suited for cooking for individuals or couples – if you are cooking for a whole family you might want to invest in a larger wok. As it doesn’t come with a helper handle, you may want to be careful not to overload it with ingredients as you will find it difficult to move.
This Cooks Standard aluminum model is a lightweight, well-built wok and gives even heating throughout; however, it cannot be used on induction stoves.
Glass lid included
No need for seasoning
Not induction safe
No helper handle
Cast metal construction
Temperature control probe
Durable non-stick coating
Large glass high-dome lid with adjustable steam vent
Includes a steam rack and chopsticks
This professional model comes from Aroma Housewares and is an electric model, so there is no need for stove heating. Due to its construction, Aroma Housewares Electric Wok is best suited for tempuras, hot pots, or steaming. It does not reach the incredibly high temperatures required for some dishes, nor does it have a long handle for tilting and tossing the pan.
The electric wok comes with ten different heat settings so that you can adjust it according to your dish requirements, but there is no alert to tell you when the required temperature has been reached. There will be a bit of guesswork involved. However, it does heat up quickly and is easy to both use and clean.
Domed lid included
Electric – no need to worry about compatibility
Great for tempura and hotpots
No long handle for pow wok cooking or tossing ingredients
Traditional wok used by professional chefs
Authentically hand-hammered pow wok
Handmade by master craftsmen in Guangdong, China
Wok will become naturally more non-stick with use
Premium Carbon steel
Heavy gauge body to achieve fast heat up and superior heat distribution
Mammafong Hand Hammered Wok is an authentic model, favored by professional chefs. Each product is 100% hand-hammered by master craftsmen in China, ensuring its uniqueness and a rustic look. Mammafong woks are also constructed by heavy-duty, premium carbon steel for exceptional durability.
While this pan has a heavy gauge body, which is what will give superior heat distribution and therefore crispy stir-fries, the long handle makes it easy to toss and tilt. The additional small handle also improves how easy it is to lift and store.
Premium quality steel
Used by professional chefs
Built to last
Only suitable for gas ranges
Will benefit from additional seasoning
This wok comes with a 100% vegetable oil seasoning, so you don’t need to burn off synthetic coatings, and any additional seasoning you do will just add to the performance of the wok. If you follow the seasoning and care guide that comes with the product, it could last you for a lifetime. This Mammafong wok is a traditional model, and as such has a round base, meaning it is only suitable for cooking on gas stoves.
Intended to pass down through generations
1.8mm thick commercial quality carbon steel
Hand hammered in Guangdong, China
4 3/4 lbs
Will take on a beautiful blue hue when heated and seasoned
Delightful bamboo handle with a hole for hanging
Perfect curvature for circulation of heat
Lifetime Limited Warranty
The Chef’s Medal Traditional Hand Hammered Wok is 100% handcrafted in Guangdong and is an authentic, heavy-duty carbon steel pan. It comes with a comfortable, easy to manage bamboo handle and has excellent heat distribution making it one of the best woks for stir-fry cooking. The handle has also been fitted with a small hole, meaning you can hang it up for easier storage if you wish.
You will need to fully season it before use, which is a lengthy process, but full instructions are given. Follow this carefully, and you shouldn’t go wrong. The round base, which is what gives the Chefs Medal such great heat circulation, means that it is unsuitable for use on a flat stove. It needs to be heated with a gas stove or open fire, or, you could invest in a wok ring for your electric hob.
Triple-riveted bamboo handle – comfortable to use, with a hole for easy storage
Can’t be used on flat stoves, gas, open fire or wok ring only
Ultra nonstick and scratch-resistant coating
Oven safe to 400F
No hot spots
11-inch flat bottom wok
Stainless steel wok handle and a helper handle that stays cool
Toxic-free and induction compatible
Includes 11 Inch Wok With Lid, Deep Frying Basket, & Roasting Steaming Rack
The cleaning instructions are a little confusing as the manufacturers advertise it as being safe in a dishwasher but recommended that you always handwash it. We would always opt for handwashing to help preserve its properties. Michelangelo 5 Quart Wok is a truly multi-functioning pan as it can be used as a wok, steamer, stockpot, saute-pan, or frying pan. The accompanying steaming/roasting rack and deep frying basket add to this versatility.
The cleaning instructions are a little confusing as the manufacturers advertise it as being safe in a dishwasher but recommended that you always handwash it. We would always opt for handwashing to help preserve its properties. As it is constructed from scratch-resistant ceramic and titanium, this pan should last for years and is even safe for use with induction cookers or for oven cooking.
No need for seasoning
Best results at mid-low temperatures
It provides evenly distributed heat; however, it performs better when used at low-medium heats. If your dishes require very high temperatures, then this might not be the best for you. Both the helper handle and the long stainless steel handles stay cool when in use, and the surface is completely non-stick, so it is definitely easy to use pot.
The cleaning instructions are a little confusing as the manufacturers advertise it as being safe in a dishwasher but recommended that you always handwash it. We would always opt for the handwashing to help preserve its properties.
5 gauge (1.8mm) carbon steel, commercial-grade
Proven quality since 2014
Traditional Chinese wok pan with round bottom
Must be seasoned before use
Hand-hammered by Chinese professionals in Guangzhou
Steel helper handle will not burn when you stir fry
Wooden handle has a hygroscopic non-slip surface
Made in China by a brand that focuses on carbon steel pans, Craft Wok is a traditional, hand-hammered, round bottom wok. This particular wok has been constructed by 15 gauge, 1.8mm carbon steel, and is a popular choice by many chefs, especially when stir-frying.
It will need seasoning before use, and you can’t use it on a flat stove, but it is a reliable, good quality product that should last for years. It possesses the ability to heat up very quickly and is highly responsive to any temperature changes. A lot of thought has gone into the design of the handles for this pan. The small helper hand does not burn in the heat, and there is a non-slip surface on the large wooden handle. This, combined with its relatively low weight, makes it easy to toss and flip ingredients while cooking.
Hand hammered in Guangzhou
14-inch cooking surface
Perfect for stir-frying
Not suitable for flat hobs/ranges
All woks have been through 12 processes, 36,000 times of hand-hammering
Mirror surface allows ingredients to slide smoothly
Carbon steel wok
Woks have no coating nor painting
Classic concaveness – perfect for heat conductivity and best for stir-frying
14.2-inch diameter cooking surface
Our premium pick is the ZhenSanHuan Chinese Hand Hammered Iron Woks. You can choose a seasoned or a non-seasoned version as you wish. What makes this so special? ZhenSanHuan is the only company that can make ZhangQiu iron woks, due to its patent. The method of making the wok involves 12 processes and hand hammering 36000 times. It is the same Chinese cold working technique used to make weapons in ancient history. Many documentaries have now been made examining this style and the quality products it creates.
Made from pure iron, the ZhenSanHuan is heavier than other woks and comes with no coating but is beautifully made. It earns respect purely from the amount of effort that has gone into handmaking each pan before you even consider its exceptional heating qualities. Thanks to the reactive properties of iron, a protective layer of iron oxide will form when it is used, creating a non-stick surface.
Beautiful design (especially the seasoned version)
Hook for hanging storage on the handle
Easy to clean (wipe only)
If you are a serious chef and have a gas cooker or open flame that gets hot enough to bring out the best of this work, it is a great investment.
Superior nonstick interior
Easy to clean and cook
Suitable for dishwasher
The T-fal Specialty Nonstick Wok is an incredibly light, easy to use a flat-bottomed wok. It is easy to use and easy to season and you have a large cooking surface to play with, so ideal for family stir-fries where you can toss lots of vegetables around!
It has been made from aluminum, which accounts for the amazing lightness, and while it won’t be as robust as cast iron woks, it does the job quickly and easily. You can use it on all cookers, except for induction hobs, and can be placed in the oven if required. Some reviews have stated that the T-fal is not as durable as they would expect because the nonstick coating doesn’t seem to last very long, and it scratches easily.
Even heat base
Lifetime limited warranty
Large cooking surface
Concerns about durability
Features To Consider With Woks
The most significant difference in how individual woks are constructed will come down to their material. There are generally four types to consider; cast iron woks, anodized aluminum woks, stainless steel woks, and carbon steel woks.
The chosen material will determine properties such as heaviness, durability, how well it conducts heat, and whether it is naturally non-stick.
Traditional woks were made with a round bottom, to give them highly effective heat circulation. Now, you will find woks with either round or flat bottoms. This is because you cannot stand round-bottomed woks on a flat cooker, such as electric, induction or ceramic hobs, so they are only suitable for gas stoves or open fires.
A flat bottom wok can be used on almost any type of cooker, so they are more versatile. If however, you really want a round bottom wok but have a flat cooker, you can buy a wok ring, to make the two compatible.
When choosing a wok, you should look at the material of the handle to ensure that it is comfortable and won't get too hot to handle. Those with ergonomic designs will also make it easier to toss ingredients, especially if the pan is heavy.
Some woks will also come with a helper handle. This is a small handle, which will help you in transporting the wok around with two hands.
There are two aspects to consider relating to the size of a wok.
Firstly, how much storage space do you have. Some of the deeper woks will allow to you fit more ingredients in, but they will consume more cupboard space, especially if they come with a lid. Some models will come with a hanging option on the wok handle as an alternative way to store it, which may help you.
Secondly, the diameter of the base of the pan will determine how big your cooking surface is. Smaller designs will have diameters of around 11 or 12 inches, which are best for cooking for individuals or couples. If you intend to cook for larger groups regularly, then a 13 or 14-inch diameter would be a better option.
Accessories And Utensils
A wok is a simple piece of kitchen equipment, and you don't need many accessories to go with it. At most, a lid is useful if you plan on using the wok for more than a stir-fry as it helps to retains steam and moisture. Some models do come with a tong or a spatula that can be helpful for seasoning and cooking, but if you already have non-scratching spatulas in your kitchen, these will work perfectly well. To prevent making a mess in your kitchen, it's great to have a splatter screen as well.
Woks should be built to last. If cared for properly, you can get many years usage out of a good wok. Carbon steel or cast iron woks tend to be the best for durability, and many of these even come with a lifetime guarantee.
If you buy a wok that has already been coated to create a non-stick surface, then these are likely to be less durable than steel pans which require seasoning. The coating will erode or become damaged over time.
Maintenance of a wok is vital for its preservation. We can't give specific guidelines on how best to care for your wok as it will vary according to its construction, so be sure to follow manufacturers' cleaning and seasoning instructions carefully. If you don't follow the correct instructions, you will risk ruining the coating or seasoning of the wok. For stainless steel woks, you can always use stainless steel wipes. Maintained correctly, it should last you for years!
Q: What is the best material for a wok?
Cast carbon steel is still considered the best material for a wok as it adapts quickly to any adjustments in heat, is affordable and comes with a natural non-stick finish, so you don't have to season some models before use.
Stainless steel is another popular choice as it is dishwasher safe, non-stick, and highly durable.
You also find cast iron woks, but these tend to be heavier to use and will always require seasoning.
Q: What woks do chefs use?
Many chefs, especially in Chinese culture, will still opt for uncoated carbon steel, round-bottomed woks. They will have a wok ring or a purpose-built gas stove that heats these pans very quickly and evenly. These woks are extremely durable in high heat, and chefs will continuously season them to produce smokier flavorsome dishes.
Q: Which wok is safest?
If you are concerned about any harmful toxins, then a carbon steel wok is often the safest choice as it shouldn't release any toxins into your food. If you choose a coated wok, then double-check what chemicals have been used in this coating. If you are looking for safe cooking options, check out our selection of air fryers too.
Cooking with a wok involves high levels of heat and hot oil, so you should always be careful and never leave it unattended.
Q: Are flat bottom woks good?
Flat bottomed woks are the best woks if you have an electric or ceramic cooker, where it is necessary to avoid a round bottom. If you have a gas stove, then the choice is yours.
Q: How do you season a wok?
As mentioned, some woks will need seasoning before the first use. This will help you get the best results and maintain the durability of the wok.
Always check with the manufacturers' instructions before seasoning as they will vary.
These are general guidelines for seasoning a wok:
- Firstly, ensure that it is clean by washing with soap and warm water, then towel dry it.
- Pop it on your stove and turn the heat to maximum. Don't worry if your pan starts to smoke, this is entirely normal.
- Carefully tilt the wok around the stove to ensure that all areas of the pan get super hot. This is what burns off any impurities and allows you to achieve even seasoning.
- This heating process might take a while, but be patient as you need the whole wok to be exposed to high heat, ideally until it has all taken on a blueish hue.
- Once this is done, turn off the gas and pour a cup of water into the wok slowly. This is to cool the pan quickly.
- When the wok is cool, use a scrubbing pad and mild washing-up liquid to give it a gentle scrub, then rinse it thoroughly.
- Wipe the wok dry and then place back on a medium-high stove to ensure it is warm and completely dry.
- You have now removed all the chemicals or residues from the pan, so it is time for the seasoning.
- Turn the heat to low and add a tablespoon of vegetable oil to the wok.
- Tilt the pan to ensure the oil spreads and coats the whole interior, for approximately one minute.
- Remove the wok from the heat and allow it to cool while wiping it with a paper towel (we recommend putting the paper towel on the end of a wooden spoon or spatula to protect your hands).
- Once cool, reheat the wok until it starts to smoke, then turn off the gas and scrub the wok gently with water. Remove excess water, then reheat the wok while oiling it with a paper towel.
Your wok is now ready for cooking.