Woks are made in three ways. Traditional hand-hammered woks (like the ones they used to sell in those ’80s infomercials) are an excellent choice. The slight indentations left by the hammering pattern allow you to push cooked food to the sides of the pan, while adding ingredients to the center without them slipping. The only problem is that it can be difficult (dare I say impossible?) to find a hand-hammered wok with a flat bottom and a handle (more on those elements later).
Stamped woks are made by cutting out a circular piece of thin carbon steel and machine-pressing it into a mold. They are extremely cheap but completely smooth, which makes it difficult to stir-fry in them properly. They are, without fail, made from low-gauge steel and prone to developing hot and cold spots as well as feeling flimsy.
Spun woks are produced on a lathe, giving them a distinct pattern of concentric circles. This pattern offers the same advantages as a hand-hammered wok, allowing you to easily keep your food in place against the side of the pan. Spun woks can be found in heavy gauges, with flat bottoms and with flip-friendly handles. Fortunately, both spun woks and hand-hammered woks are inexpensive.
