Woks: Choosing the Right Material and Shapes
Every kitchen needs a wok. No matter if you're a beginner in the kitchen, or have some experience, a wok will help you prepare various recipes in no time. It looks amazing and it's practical. But, which type do you need? It's not just the shape (Cantonese or Northern-style) that you need to choose. Be very mindful about materials. Stainless woks, cast iron ones, non-stick or carbon steel? Here's what you need to know.
How Woks Are Made?
Woks are made in three methods:
• The traditional hand-hammered woks - These are fantastic because the small dents from hammering help you push food to the sides while adding new ingredients in the middle without them sliding around.
• The stamped woks - These are made by cutting a thin circle of carbon steel and pressing it into shape with a machine. They’re super affordable and completely smooth, making it tough to stir-fry effectively. Plus, they’re usually made from low-gauge steel, which means they can have hot and cold spots and feel a bit flimsy.
• Spun woks - These are shaped on a lathe and feature a cool pattern of concentric circles. This design gives you the same benefits as a hand-hammered wok, helping keep your food in place against the sides. Spun woks are often made from heavier materials, come with flat bottoms, and have handles that make flipping easy. The good news is that both spun and hand-hammered woks are budget-friendly.
Wok Materials
Stainless Steel
Shiny stainless steel looks great, even though it may feel heavier than the rest of the materials. A stainless steel wok is excellent for wet cooking methods such as braising and steaming, since it won't rust if you don't wash it right away.The great reason why most people opt out for stainless woks is because they're dishwasher-safe, so there are no worries about rust or non-stick coatings peeling off. Choose a 3-ply or 5-ply steel body, as they're the most durable and have the highest quality.
Cast Iron
Cast iron has a slow heat-up and cool-down time, but it provides a more nonstick surface. The downside is that if it's too thin, it can break easily—I've seen cast iron woks snap if you set them down too hard. When they're thick enough to be sturdy, though, they can be a real pain to lift, which is crucial for flipping during a stir-fry.Carbon Steel
Carbon steel heats up fast and evenly, responds well to burner adjustments, is tough and budget-friendly, and with the right care, it develops a nearly nonstick surface. Look for carbon steel woks that are at least 14 gauge—around two millimetres thick—so they won’t bend when you press on the sides.Non-Stick Woks
Even though the name sounds appealing, most nonstick coatings can't handle the high heat needed for a good stir-fry. They start to break down and release harmful fumes long before reaching the right temperature. Plus, they make browning tricky, and it’s hard to keep food in place when you want to clear a spot for cooking in the centre.Wok Shapes
Traditional woks are designed with a deep bowl shape that fits snugly over a circular opening on the hearth. Clear round-bottomed woks may not be the best choice. They just won’t work on electric ranges and can be tricky on gas ranges, even with a wok ring. On the other side, woks with overly flat bottoms miss the point of what a wok is meant to do, making it hard to flip and move food around in that high-heat zone.
Why Is Stainless Steel The Best Material
• Durability - Unlike other materials that can chip, stain, or wear out over time, stainless steel stands strong even if you use it daily, keeping its look and performance intact for years.• Non-reactive surface - One of the best things about stainless steel is that it doesn’t react with food. Whether you’re cooking up some tomatoes or using vinegar for deglazing, our cookware keeps your food’s flavours pure and free from harmful substances.
• Even heat distribution - The core of stainless steel pots and pans is designed for consistent heat distribution, so you won’t have to worry about hot spots that can lead to uneven cooking or burnt dishes. This is essential for getting that perfect sear or gently simmering a delicate sauce.
• Simple to clean - It resists corrosion and doesn’t trap bacteria, making cleanup after cooking a total breeze.
• Eco-Friendly - Stainless steel is super durable, which means you won’t need to replace it often, and it’s recyclable, fitting perfectly with our goal of promoting a more sustainable world.
