Woks come in an array of sizes, shapes, metals, and handle arrangements. Here’s how to pick the right one.
Agood wok is one of the most versatile pans in the kitchen. Beyond being the best choice for a stir-fry, it’s also the ideal vessel for deep-frying, steaming, and indoor smoking. It is the most commonly used pan in my kitchen.
But, as with most things, not all woks are created equal. They come in a dizzying array of sizes, shapes, metals, and handle arrangements. Here’s what you need to know.
Wok Materials
Stainless steel woks are a waste of money. Not only are they extremely heavy and difficult to maneuver, they also take a long time to heat up and cool down—a fatal flaw for something that requires rapid, on-the-fly heat adjustments, like a stir-fry. Food, particularly protein, has a tendency to stick to steel.They make browning difficult, and it’s impossible to get food to stick in place against the wok when you want to clear a surface to cook in the middle.
