Equipment Review: The Best Woks on the Market

Over the years, we have tested traditional woks several times and reached the same conclusion: Their rounded, wobbly design is not suited for conventional, flat-topped American stoves. You're better off using a large nonstick skillet. But recently we've noticed wok-style pans that split the design differences between a skillet and a wok and wondered how they compare.

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[VolvoCommand]

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[brianklaus]

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Thank you to Lisa and your entire tastings and testing team!

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[MissSeems]

Lisa's kitchen equipment reviews always 5 stars! Perfect analysis, no annoying background music, she gets straight to the point. Advice you can count on.

[rjsewyp]

I have been using a wok for over 40 years. An authentic wok has a curved, not flat bottom. This for practical reasons. Only one fire source is needed to prepare the meal. In many countries, only one heat source is available. To make it more practical for stove top cooking, the bottom was flattened, thereby, foregoing the need for the circular ring with holes on the side circumference for the wok to sit on a typical stove When using a curved bottom wok, the meat that is not cooked is heavier. When the flipping method or flat ladle is used, the uncooked meat normally falls to the bottom center. After the meat is cooked, it is pushed up the sides of the wok, so the vegetables can then be cooked in the center. After that, the meat and vegetables are combined with a optional sauce and served. This foregoes the need for removing the meat and/or vegetables separately(one less dish to wash). The dome lid is also often used as an indicator that the food in the wok is cooked when the steam escapes the lid. The often forgotten fact is that the wok is sometime heated to 900 to 1, 000 degrees F. Therefore, the center of a curved bottom wok cooks the food rapidly and not surprisingly, many oriental restaurants can prepare meals quickly. Yes, a carbon steel wok with wooden a handle is by far the best because of its heat transfer and lightness. If properly cared for, will last a lifetime. Hope this info. helps!

[jessstuart]

Some other wok issues that were not mentioned.

1. You should be able to transfer stir-fried food to the side of the wok and not have it slide down. A slightly irregular surface (hand hammered) works better than a perfectly smooth machine pressed surface.

2. The steel at the bottom of the wok should be thicker than on the sides. This gives the pan more thermal mass on the bottom, which gives you a better sear and makes temperature regulation more forgiving. The thinner side-walls conduct enough heat to keep the food hot, but not hot enough so that it burns on the sides. If you're not strong enough to lift the wok, you probably shouldn't be using one.

3. The utensils used with a wok are important. A metal Chinese spatula called a chuan works best as the curved front edge matches the curvature of the wok.

4. Cleaning the wok is traditionally done with hot water and a bamboo brush to break loose the stuck on bits. Using soap or scratchy pads will make it very difficult to develop the "seasoning" of the wok.

5. Woks are typically used on high-heat for stir-fry, and a "flavorless" oil with a high smoke point should be used. (I recommend Canola or Peanut oil).

[haomingjin]

I have been using the 12-inch version from Taylor and Ng for about a year. It is a very good wok, and I think it's the perfect size for one or two people. When I come to the US 8 years ago, I started with the cast iron wok from Lodge, it was too heavy and really slow to heat up. Then I used a wok from Joyce Chen, and it warped after a few uses, but I hammered it and kept using it for a few years. After switching to Taylor and Ng I noticed much improvement in heating and non-stickiness, and have been using that since. Regarding some negative reviews saying "it rusts", of course it rusts if you don't take care, it's carbon steel.

[maxcontax]

I love my carbon steel wok! $15 at Walmart, the seasoning is the key. Have to use a glass lid from a 12” skillet for a lid. I take the grate off my gas BBQ, plus two heat deflectors, and the wok nestles down over two burner rods for extreme heat. Excellent reviews!

[DiscoCatsMeow]

I have a cast iron wok. I love it. On a gas hob I can get it smoking hot and it doesn't hurt it at all. I've used it 3-4x a week at least for over a year and it's still in perfect shape. Well worth buying.

[Bear-cmvl]

I am far from a professional, however in using woks as my predominant cookware over the last 15 years and commonly cooking for 1-4 people at a time, I have moved from a straight wooden handled, flat bottomed wok with a loop helper handle back to what is sold as a round bottomed carbon steel Pow wok, which has a single straight handle. An electric cook top (and many others in US residential kitchens) simply don't have the heat capability to avoid steaming the food rather than chowing it. With this, I have moved to a 15, 000 BTU portable butane burner with a cast iron wok ring, that gives me enough heat and instant flame control to actually chow food, as well as return to the better zone heat distribution, easier handling and cleaning of a round bottom wok. The welded tubular metal handle on a Pow wok stays cool and only requires a mitt or cloth when simmering for hours and the tools (chan, ladle or spatula) are shaped to match the interior shape of the wok rather than have the hard transition between the round sides and flat bottom of a flat bottom wok. The other aspect is cleaning; a round bottom wok is much easier to clean with a bamboo wok brush or a long handled scrub brush made for cast iron pans. These keep your hands away from the very hot water that cleans a wok best and removes food without grinding into the wok's developed coating.

[WilliamB]

I own an All Clad, non-stick, flat bottom wok for a glass-top electric stove. I love it. It's an aluminum/stainless steel combo that heats evenly and gets very hot. And it comes with a glass cover that is excellent for steaming. I've had this wok for about a year, using it 2 or 3 times a week, and the non-stick surface is still perfect. Easy cleanup.

[ricklarouche]

Walmart still sells their flat bottom imusa brand 14” carbon steel wok for $17 it has bakelite handles that work fine. Had ours for 2 years, its now black as sin, and is very slick. Wipe it out with lightly oiled paper towel, and done.. Needless to say we love it 😍

[itsalgud]

Glad to see that you have reconsidered your position on woks. I still remember many years ago when Christopher determined that a cooking utensil that has been in use for literally thousands of years for literally millions of people was useless and arrogantly threw it in the trash! Since by that time I personally have been cooking in woks for many years, I, and I’m sure many others, took great offense. I have been using very inexpensive woks purchased at any local Asian market at a fraction of the cost the one you are recommending very successfully for almost 50 years now. I’m very happy to see that Christopher is gone and woks are back!

[daisybravo]

I was skeptical about the lodge cast iron wok my granddaughter got me. After a learning curve I found it works better on this old electric stove. If I prep everything in advance and work methodically step by step the desegregation allows me to wiz through the multi step process I use cooking each ingredient separately with out having to wait for pan to hear. Yes it is heavy so instead of lifting pan I have a special side paddle I use to scoop ingredients out rather than lifting and dumping.

[HeronCoyote]

Excellent review, as usual, Lisa.
My partner (and resident chef) is an All-Clad “snob”. Rightfully so!
To prevent warping after using, we put the hot, dirty pan in a cold oven to cool down, then wash by hand.

[lilyjuice]

I can't be grateful enough that you made all of these kitchen testing videos. Thank you so much for spending all the time & research so we can improve our kitchen!!!!

[gearldcline]

For years I've listened to Test Kitchens bash woks. I use my woks (I have more than one) a lot, and have never agreed with their low opinion of the best way to stir-fry (with a skillet). I am pleased that they have taken a new look at one of the best kitchen tools in existence...!?!?!

[matchynishi]

I got my Taylor and Ng flat bottom wok set, and I have to say - it's everything I wanted! Really good wok, the helper handle and long handle was great, it responds really quickly to temperature changes - I have a regular electric coil stove, and the dishes I cooked turned out really well!

[xjuhnx]

For people who care about craft, quality, and detail — this video did it for me. Subscribed. Got the wok, too!

[Billma]

I have had a carbon steel wok for over 40 years but moved from America to Cambodia and had to leave it behind. After four years, I have finally ordered one from Amazon. Will take a month to get here. I am totally excited about it. This is such a good review. Straight to the point...no bs.