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In Hong Kong, we use a wok for a bunch of other things other than just stir-fries, like steaming and deep-frying. It’s a pretty versatile tool in the kitchen, and once you get the hang of it, you’ll find yourself using it for all sorts of dishes – stir-fries, steamed bao, chow mein, fried rice, etc.

My wok is a School of Wok 12″ heavy-duty carbon steel wok. It’s brilliant and I absolutely love it. I chose the heavy-duty one as it’s designed for modern high-power induction hobs. I did lots of research before I bought it, comparing different materials, handle designs and sizes, etc. In this post, I’ll try to note all the little things I learned through the research and my experience with the wok so far 🙂

Wok vs frying pan

What’s the difference between a wok and a frying pan? The shape of the wok helps spread the heat evenly, so your food cooks quickly and evenly. The round bottom and high sides of a wok let you quickly toss and stir your food around very easily. Plus, you can use less oil because of the way the food can be pushed up the sides, away from the direct heat. In contrast, a frying pan, with its flat bottom and lower sides, provides more surface area for direct contact with heat sources, suitable for techniques like pan-frying, sautéing, and shallow frying.

Material

Chinese restaurants and chefs swear by large, heavy-duty carbon steel woks. These woks are durable and conduct heat fast hence heat up nicely and cook everything evenly. Mine is a 12-inch heavy-duty carbon steel wok. Heavy duty means it uses a slightly thicker material so it can withstand the high heat of modern electric hobs. My hob goes up to 3000W-3700W which is higher than most standard hobs.

I wouldn’t go for one that’s got a non-stick coating, because then you’ll have the same problem as with a non-stick frying pan, you won’t be able to use it on ultra-high heat without damaging the non-stick coating, which makes it kind of useless for stir-fries. 

Seasoning

Carbon steel woks will develop a patina over time with use, where oil is heated and bonds with the metal, creating a natural non-stick surface and darkening the steel, giving them a seasoned and old, rustic look. This seasoned surface not only prevents rust, it also enhances cooking performance and imparts that “wok hei” flavour to the dishes. The woks can come pre-seasoned or you can season it yourself.

Size

I personally wouldn’t go for a small wok, even if it’s only for 2 people. Small woks just aren’t good for a proper stir-fry. They cramp your food and limit what you can cook with it, it also affects whether you get that “wok hei” – the signature smoky flavour that characterises exceptional stir-fries and Asian dishes. Mine is a 12-inch heavy-duty carbon steel wok, I find it perfect for 2-3 people. 

Weight

You want something that’s not going to tire your arm out while you’re tossing your ingredients around. A lighter wok also lets you toss your food and manoeuvre over the hob more easily.  

Handle

Each brand has a different design. Read reviews to see if anyone is complaining about burning their hands on the wok handle when they cook. This happens when the wok has a short wooden handle, so when you grab the handle when it’s smoking hot, part of your hand is touching the metal. Mine’s designed perfectly, I’ve never had this problem.

Other reviews

I do genuinely find this wok brilliant. There aren’t many reviews on Amazon but it’s always good to have a look and see what other users are saying.

People are complaining about the wok rusting – I wouldn’t be worried about it. They either haven’t seasoned the wok like the instructions told them to, or they haven’t dried the wok properly after washing it, also like the instructions told them to. Remember, after you wash the wok, put it on the hob for a minute or so so it’s bone dry before you store it away. Otherwise, the wok will rust.

There are also people complaining about the handle being loose. To be honest I don’t notice any problem with the handle at all.

To me, having a good wok is a game changer if you like Asian food. So, when you’re on the lookout for a wok, keep these things in mind. Get yourself a sturdy carbon steel one, make sure it’s seasoned or ready to be seasoned, find something lightweight, and go for a size that suits your cooking style. With these basics covered, you’ll be whipping up delicious stir-fries and Asian dishes like a pro in no time. 😉

Do you use a wok and what do you think about it? Share with me in the comments below!

Janice xx

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