How to Choose the Best Wok to Buy

A wok is not a frying pan.  The sides slope down to a center point where the heat is concentrated but the entire wok heats up so all the food cooks nicely.  

The size and shape allow for the food to be stirred (or tossed) easily while cooking quickly over a high heat.  This helps retain nutrients in vegetables and make the meal taste fresh.

This big pan can be used to cook all kinds of food.  Woks come in various material with either one long handle (good for flipping food) or two side handles.  Usually the long handle wok will have a smaller grab handle on the opposite side.

To stir fry, let the wok heat up over medium heat (for cast iron), then add oil and ingredients.  Cast iron should never be used on high heat.  It will get hot and stay hot longer than other types of pans.  Woks are meant to be used on direct flames, but those of us with electric stoves can use them as well.

Some people want a cover for their wok, so rice can be steamed or noodles cooked.

The woks with a rounded bottom seem more authentic.  Picture the chef grabbing the handle and tossing the food into the air then lands sizzling back into the pan.  This requires a pan light enough to hold and flip food - like in the video on this page.  They can have a rounded bottom or a small flat area at the bottom.  I have one linked further down the page.

But a rounded bottom wok is best used with a gas stove where it can be held in place.  They are not recommended for electric ranges.

A more sturdy wok will have a base and won't move around on the stove.  My Lodge cast iron wok doesn't move at all while I stir food, and the base fits perfectly on the small burner on my electric stove (see my photo above).  The inside of the wok is rounded and I must move the food around with a spatula.  I can not do any fancy food flipping, which is fine with me.

Surprisingly, the handles remain cool enough for me to move it off the stove when I am done cooking without using pot-holders!  I am cooking quickly, so for longer time on the heat the handles may get hot.

1. Let the pan get very hot before adding vegetables.  Heat the empty wok over medium-high heat, not high heat, until it gets hot enough for cooking.

2. Realize that food will cook differently and cook what takes longest first.  Food can be removed and other food added, then put it all together in the end to mix with sauce.

3. Have your food sliced and chopped and ready to go before you begin.  Don't cook too much at once - 2 servings max is recommended.  If food cannot easily move around the pan it will take longer to cook.

4. Season your wok well according to the directions that come with it.  DO SEASON IT or your wok won't cook correctly.  Some woks don't need seasoning before using.  (The cast iron needs rinsing with hot water and rubbed with oil.)

A round bottom wok may need a base piece if you use it on an electric oven (round ones go directly on a gas burner) or if you want to set the walk down on the counter. 

Although I regularly use extra virgin olive oil for cooking and seasoning my cast iron, I use avocado oil or canola oil when stir-frying.

Oil has a "smoke point" which means that at a particular temperature the oil will begin to burn and smoke.  You don't want that to happen.

Because your vegetables will be cooked over a higher heat and the wok will be very hot, an oil with a high smoke point must be used.

Break broccoli florets from the head, rinse and store in a plastic bag.  Do the same with cauliflower.  Use only what you need for each meal.  

Slice green and red pepper into strips just before cooking.  Also include hot pepper if you choose.

Slice Vidalia or sweet onions into strips or rings and store remainder in container in fridge.  Also leeks and scallions work well.

Shred or thinly slice carrots.

Buy a bag of bean sprouts.  These must be used shortly after buying so throw a few into the stir fry each time.

Eggplant chopped into cubes.

Asparagus

Fresh garlic, chopped parsley and spices can be added as you choose.  It is recommended that spices be added to the oil before the vegetables go in. Use larger sliced pieces so garlic doesn't burn. 

Throw in some kale, spinach and sliced cabbage to change things up.

I don't eat much meat, so usually my stir fry consists of vegetables only.  Shrimp or sliced roast beef is usually what I may add for meat, but many people cook strips of chicken or beef.