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Wok Pan

Best Wok Pans in The Netherlands - Reviews and Comparison 2021

We picked the 7 best wok pans in 2021 for your budget and use cases.

Wok pan holds all the secrets to a great stir-fry, and there are a lot of secrets behind buying a good wok pan as well. In this buyer’s guide, we will reveal them all and help you make an informed decision.

UPDATED

9/21/2022

model

ourRating

rating

Size (Diameter)

Heat Source

prosCons

Weight

Material

Type

Handle

Base

Manufacturing Technique

Non-stick

Dishwasher Safe

Traditional hand hammered carbon steel pow wok

Craft Wok

Traditional hand hammered carbon steel pow wok

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35.6 cm

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Gas stove

Traditional Chinese round bottom
The steel auxiliary handle will not burn
The wooden handle has a special hygroscopic, non-slippery surface
You can use it as a steamer and even a smoker
Large diameter
Not suitable for flat electric or flat induction hob
2.1 kg
Carbon steel
Non-electric
Mandarin
Round
Hand-hammered

Amazon Basics

Wok pan

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28 cm

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Whitford Xylan Plus 2-ply
PFOA-free
Riveted stainless steel handle with stay-cool silicone layer
Oven safe up to 175 degrees
A robust base of 3 layers
1.19 kg
304-degree stainless steel
Non-electric
Mandarin
Flat
Pow

Tefal

E21519 Aroma wok pan

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28 cm

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Extremely handy
Excelent heat retention
Thermo-Spot technology for perfect baking and roasting at the right temperature
Sturdy handle
Recyclable and environmentally friendly
1.32 kg
Die-cast aluminium
Non-electric
Mandarin
Flat
Pow

Uno Casa

Cast iron wok with silicone lid

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32 cm

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It comes with a silicone lid which perfectly retains the heat and moisture
Add Pro 2
Easy to hold and pick up due to two strong handles
Fast and even heating
4.9L capacity
3.63 kg
Cast iron
Non-electric
Cantonese
Flat
Pow

KitchenAid

Ceramic Wok Pan

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28 cm

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Extra thick forged bottom heats up quickly and ensures perfect results
Intelligent design makes the pan stackable
The V-shaped handle provides comfort and maximum control
A robust base of 3 layers
It comes with a Limited Lifetime Warranty
1.14 kg
Aluminium
Non-electric
Mandarin
Flat
Pow

Domo

DO-8708W electric wok

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35.5 cm

Not applicable

Removable thermostat plug with adjustable thermostat and easy click system
Ergonomically shaped handles
Removable base
It comes with a glass lid
5L capacity
3.9 kg
Cast aluminium
Electric
Cantonese
Round
Pow

OURSSON

Wok Pan with Safe Non-stick Coating Diamond - PW2600D/RD

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26 cm

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Bakelite soft-touch handle
Slim design
Ideal for cooking variety of cuisines
The thick frame offers durability and an optimal cooking experience
It contains no toxic substances such as lead, cadmium or perfluorooctane
830 g
Die-cast aluminium
Non-electric
Mandarin
Flat
Pow

Craft Wok

Traditional hand hammered carbon steel pow wok


1

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€49.99

€49.99

prosCons

Traditional Chinese round bottom
The steel auxiliary handle will not burn
The wooden handle has a special hygroscopic, non-slippery surface
You can use it as a steamer and even a smoker
Large diameter
Not suitable for flat electric or flat induction hob

features

Size (Diameter)

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35.6 cm

Heat Source

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Gas stove

Weight

2.1 kg

Material

Carbon steel

Type

Non-electric

Handle

Mandarin

Base

Round

Manufacturing Technique

Hand-hammered

Non-stick

Dishwasher Safe

Your guides

Aditi Lohia

Aditi Lohia

Buyer’s Guide - Best Wok Pan in The Netherlands

Do The Stir Frying Like Never Before!

1

Features: Most important purchase criteria for a wok pan

What should you look for when buying a new wok pan?

2

Use Cases: The best wok pan for you

Which type of wok pan is best for your use cases?

3

FAQ: Learn more about the details

Any questions left? Here they are, including answers.

4

How-To: Usage hints and care instructions for a wok pan

Best practices for wok pan usage and care.

6

Our Picks: How we picked the best wok pan

Know all about our top seven wok pans.

1. Features: Most important purchase criteria for a wok pan

1.1 Types

Non-electric: This is your traditional wok pan that sits on the gas stove for heating. It comes in various metals, including carbon steel, stainless steel, aluminium and cast iron. The benefits of a traditional, non-electric wok lie in its capacity to absorb high heat from a gas range and cook the ingredients quickly.

Electric: The electric woks are a complete package. It has a built-in heat element, which you can plug in anywhere and start cooking. It is an excellent option if you have a small or not very powerful stovetop. Some people prefer it because of its flexibility of the plug-in wok as that lets you cook anywhere. On the downside, they’re usually expensive than non-electric woks and are bulkier to store.

Non-electric: This is your traditional wok pan that sits on the gas stove for heating. It comes in various metals, including carbon steel, stainless steel, aluminium and cast iron. The benefits of a traditional, non-electric wok lie in its capacity to absorb high heat from a gas range and cook the ingredients quickly.

Electric: The electric woks are a complete package. It has a built-in heat element, which you can plug in anywhere and start cooking. It is an excellent option if you have a small or not very powerful stovetop. Some people prefer it because of its flexibility of the plug-in wok as that lets you cook anywhere. On the downside, they’re usually expensive than non-electric woks and are bulkier to store.

1.2 Material

Initially, woks were made out of carbon steel. However, nowadays, there are many options for wok materials, and each one has its advantages and disadvantages. We have curated a detailed description below to help you find the best type of wok material.

  • Stainless Steel: Woks made using stainless steel are durable but have poor heat conductivity. Popular brands sell stainless steel wok with an aluminium core to increase heat conductivity. In addition, it is effortless to clean, maintain and store. The only downside is that finding a quality stainless steel wok at a reasonable price is a tedious task.

  • Cast Iron: It is one of the most commonly used materials in the wok making industry due to its lightweight and excellent heat distribution. Also, cast iron wok gets better with age. However, they are a bit high on maintenance.

  • Carbon Steel: It is the oldest material used for the construction of wok. Carbon steel is a reliable and durable material with an excellent heat distribution capability. The best part is you can find varieties of carbon steel under different price ranges.

    The hand-hammered carbon steel wok pans are made using a single sheet of carbon steel without any joints. Therefore, they are very durable and popular when it comes to cooking on a high BTU wok burner. 

  • Ceramic: It is one of the most uncommon materials in the wok making industry despite offering the biggest advantage of being non-sticky. A ceramic wok doesn’t need any seasoning. The only drawback is you can’t find many quality ceramic woks except the electric ones.

  • Hardened Steel: This material is non-responsive. Hence this material wok is mainly used for making vinegary or acidic cuisines. Moreover, they’re lightweight and don’t rust.

Finish/Coating 

Description 

Pros 

Cons

Carbon Steel 

Carbonised steel (machine or hand-hammered, or spun) 

Traditional, tough,
and a good conductor of heat

Harder to season 

Cast Iron 

Carbonised wrought iron 

Traditional, sturdy, and good heat
retention 

Heavy,
slow to heat
and cool

Aluminium 

Anodised aluminium alloys 

Great heat distribution

Not healthy

Iron-Clad Stainless Steel 

Alloy steel is immune to rusting and corrosion

Attractive, long-lasting, and thermal shock-resistant 

Slower to heat,
non-traditional,
and heavy   

Non-Stick 

Chemical coatings to protect cookware 

Easy-to-clean and durable 

The coat peels off with time and is unsafe over 500 degrees F temperature

Ceramic 

Natural coating

Safe and naturally non-stick

Fragile 

Initially, woks were made out of carbon steel. However, nowadays, there are many options for wok materials, and each one has its advantages and disadvantages. We have curated a detailed description below to help you find the best type of wok material.

  • Stainless Steel: Woks made using stainless steel are durable but have poor heat conductivity. Popular brands sell stainless steel wok with an aluminium core to increase heat conductivity. In addition, it is effortless to clean, maintain and store. The only downside is that finding a quality stainless steel wok at a reasonable price is a tedious task.

  • Cast Iron: It is one of the most commonly used materials in the wok making industry due to its lightweight and excellent heat distribution. Also, cast iron wok gets better with age. However, they are a bit high on maintenance.

  • Carbon Steel: It is the oldest material used for the construction of wok. Carbon steel is a reliable and durable material with an excellent heat distribution capability. The best part is you can find varieties of carbon steel under different price ranges.

    The hand-hammered carbon steel wok pans are made using a single sheet of carbon steel without any joints. Therefore, they are very durable and popular when it comes to cooking on a high BTU wok burner. 

  • Ceramic: It is one of the most uncommon materials in the wok making industry despite offering the biggest advantage of being non-sticky. A ceramic wok doesn’t need any seasoning. The only drawback is you can’t find many quality ceramic woks except the electric ones.

  • Hardened Steel: This material is non-responsive. Hence this material wok is mainly used for making vinegary or acidic cuisines. Moreover, they’re lightweight and don’t rust.

Finish/Coating 

Description 

Pros 

Cons

Carbon Steel 

Carbonised steel (machine or hand-hammered, or spun) 

Traditional, tough,
and a good conductor of heat

Harder to season 

Cast Iron 

Carbonised wrought iron 

Traditional, sturdy, and good heat
retention 

Heavy,
slow to heat
and cool

Aluminium 

Anodised aluminium alloys 

Great heat distribution

Not healthy

Iron-Clad Stainless Steel 

Alloy steel is immune to rusting and corrosion

Attractive, long-lasting, and thermal shock-resistant 

Slower to heat,
non-traditional,
and heavy   

Non-Stick 

Chemical coatings to protect cookware 

Easy-to-clean and durable 

The coat peels off with time and is unsafe over 500 degrees F temperature

Ceramic 

Natural coating

Safe and naturally non-stick

Fragile 

1.3 Heat Source Type

Which wok pan to buy very much depends on the heat source in your kitchen. For example, if you use both gas stove and induction, you will prefer to buy a wok that can be used on both the heat sources.

  • Gas Stove: Cooking on induction might be increasing, but gas is still the popular choice for heat sources. You can use any wok pan on the gas. However, people prefer heavy cast iron wok pan as it is sturdy and gets very hot. However, it is not the best option if you want the ingredients to slide through the pan while moving the pan. I that case, go for a sheet steel wok pan or possibly an aluminium wok pan.

  • Induction: Only a magnetic wok pan is ideal for cooking on induction. A stainless steel wok pan or a wok pan with a layer of aluminium is excellent in this case. Entirely aluminium pans are a big no-no. Another thing to consider while using induction as a heat source in the shape of the wok pan. Wok pans that are convex at the bottom do not remain stable on a flat induction plate. A wok pan with a flat bottom remains firm on the induction plate.

  • Ceramic: For ceramic cooking, pay attention to the wok's shape because ceramic cooking calls for direct contact between pan and heat source. A wok pan with a flat bottom should be chosen in this case. If the wok pan has a thicker base, it is even better because it will be heated even better. If we speak of material, any material wok can be used for ceramic cooking.

    Ceramic cooking is the same as electric cooking. The wok pan takes time to get hot, and the temperature is more challenging to regulate during cooking. 

  • Electric Hob: Heating is a significant issue with an electric hob, so firstly, check if the electric hob gets heated enough for a wok else, stir-frying will be impossible. Wok pan material is not an issue here because you can use almost all materials. However, make sure that you choose a wok pan with a flat bottom because it is essential for the pan to contact the heat source properly. 

  • Halogen: Halogen cooking resembles electric and ceramic cooking. The significant difference is that there is a large halogen element under a glass plate that heats up, transferring the heat to the plate on which the pan is placed. Just like ceramic and electric hob, you should get a flat bottomed wok pan for halogen cooking as well. In this also, regulating the temperature is difficult. 

Which wok pan to buy very much depends on the heat source in your kitchen. For example, if you use both gas stove and induction, you will prefer to buy a wok that can be used on both the heat sources.

  • Gas Stove: Cooking on induction might be increasing, but gas is still the popular choice for heat sources. You can use any wok pan on the gas. However, people prefer heavy cast iron wok pan as it is sturdy and gets very hot. However, it is not the best option if you want the ingredients to slide through the pan while moving the pan. I that case, go for a sheet steel wok pan or possibly an aluminium wok pan.

  • Induction: Only a magnetic wok pan is ideal for cooking on induction. A stainless steel wok pan or a wok pan with a layer of aluminium is excellent in this case. Entirely aluminium pans are a big no-no. Another thing to consider while using induction as a heat source in the shape of the wok pan. Wok pans that are convex at the bottom do not remain stable on a flat induction plate. A wok pan with a flat bottom remains firm on the induction plate.

  • Ceramic: For ceramic cooking, pay attention to the wok's shape because ceramic cooking calls for direct contact between pan and heat source. A wok pan with a flat bottom should be chosen in this case. If the wok pan has a thicker base, it is even better because it will be heated even better. If we speak of material, any material wok can be used for ceramic cooking.

    Ceramic cooking is the same as electric cooking. The wok pan takes time to get hot, and the temperature is more challenging to regulate during cooking. 

  • Electric Hob: Heating is a significant issue with an electric hob, so firstly, check if the electric hob gets heated enough for a wok else, stir-frying will be impossible. Wok pan material is not an issue here because you can use almost all materials. However, make sure that you choose a wok pan with a flat bottom because it is essential for the pan to contact the heat source properly. 

  • Halogen: Halogen cooking resembles electric and ceramic cooking. The significant difference is that there is a large halogen element under a glass plate that heats up, transferring the heat to the plate on which the pan is placed. Just like ceramic and electric hob, you should get a flat bottomed wok pan for halogen cooking as well. In this also, regulating the temperature is difficult. 

1.4 Base

Bottom style is one of the most common ways to categorise a wok. A wok either has a round-bottom or a flat-bottom.  

Below mentioned advantages and disadvantages of both base types will help you choose the right one for you. 

Round-Bottom Wok 

Advantages

  • Stir-frying is far easier with traditional round-bottom woks because of their better heat concentration than a flat one. Also, it is easier to toss ingredients in the circular shape wok.  

  • The chance of warping on round-bottomed woks is negligible.

  • Spatulas and wok ladles can be easily used on round-bottom woks. In fact, the majority of the wok accessories work better with round-bottom.  

Disadvantages

  • Round-bottom woks are smaller in size. 

  • They are not suitable for cooking on a glass-top stove because they are a little wobbly. So, you need to use a wok ring or hold it firmly during the entire cooking period. 

Flat-Bottom Wok 

Advantages

  • Flat-bottom woks are best suited for induction cookers or stoves because the entire bottom of the wok touches the induction stove base.

  • Glass-top stoves work better with flat-bottom woks. As compared to round-bottom woks, it provides a better heat distribution.  

Disadvantages

  • They are not much suitable for stir-frying. 

  • Generally, it comes with Mandarin handles which often have durability issues. 

Bottom style is one of the most common ways to categorise a wok. A wok either has a round-bottom or a flat-bottom.  

Below mentioned advantages and disadvantages of both base types will help you choose the right one for you. 

Round-Bottom Wok 

Advantages

  • Stir-frying is far easier with traditional round-bottom woks because of their better heat concentration than a flat one. Also, it is easier to toss ingredients in the circular shape wok.  

  • The chance of warping on round-bottomed woks is negligible.

  • Spatulas and wok ladles can be easily used on round-bottom woks. In fact, the majority of the wok accessories work better with round-bottom.  

Disadvantages

  • Round-bottom woks are smaller in size. 

  • They are not suitable for cooking on a glass-top stove because they are a little wobbly. So, you need to use a wok ring or hold it firmly during the entire cooking period. 

Flat-Bottom Wok 

Advantages

  • Flat-bottom woks are best suited for induction cookers or stoves because the entire bottom of the wok touches the induction stove base.

  • Glass-top stoves work better with flat-bottom woks. As compared to round-bottom woks, it provides a better heat distribution.  

Disadvantages

  • They are not much suitable for stir-frying. 

  • Generally, it comes with Mandarin handles which often have durability issues. 

1.5 Size

A wok pan comes in various sizes. Most wok pans have a diameter of 24 to 28 cm, which is large enough to prepare a complete meal in a home kitchen. Larger pans are also available, which comes in handy when planning to stir-fry for a group of friends. A larger wok with a diameter of 32-36 cm offers more room for stir-frying. The only downside of a large wok pan is that it needs a larger storage space. A large wok pan under the name wadjan.

So, before buying, you need to consider how many people you want to stir fry. For 2-3 people, a regular wok pan is enough. For larger groups, a wadjan is recommended. 

A wok pan comes in various sizes. Most wok pans have a diameter of 24 to 28 cm, which is large enough to prepare a complete meal in a home kitchen. Larger pans are also available, which comes in handy when planning to stir-fry for a group of friends. A larger wok with a diameter of 32-36 cm offers more room for stir-frying. The only downside of a large wok pan is that it needs a larger storage space. A large wok pan under the name wadjan.

So, before buying, you need to consider how many people you want to stir fry. For 2-3 people, a regular wok pan is enough. For larger groups, a wadjan is recommended. 

1.6 Handle

Two of the most widely used type of wok handles are Cantonese and Mandarin.

Cantonese style woks have two U-shaped handles that are actually riveted on both sides of the wok pan. A larger wok with more than 14” of diameter usually fall in this category, as it is primarily suitable for serving a larger group of people. The only downside is that it is tough to toss foods on these woks due to their odd positioning.   

Mandarin style woks have long metal or wooden handles that can be found on either side of a wok. However, they are mainly found on smaller woks. And on the opposite side of this long handle, there is usually a short u-shaped handle. This handle style is ideal for flipping dishes. 

Two of the most widely used type of wok handles are Cantonese and Mandarin.

Cantonese style woks have two U-shaped handles that are actually riveted on both sides of the wok pan. A larger wok with more than 14” of diameter usually fall in this category, as it is primarily suitable for serving a larger group of people. The only downside is that it is tough to toss foods on these woks due to their odd positioning.   

Mandarin style woks have long metal or wooden handles that can be found on either side of a wok. However, they are mainly found on smaller woks. And on the opposite side of this long handle, there is usually a short u-shaped handle. This handle style is ideal for flipping dishes. 

1.7 Manufacturing Technique

There are two types of manufacturing techniques when it comes to wok pan i.e.

Pow Woks: The name has originated from a place in northern China called Peking. This type of woks are made of carbon steel and has a long handle around 6 – 8 inches. It is popular in Peking among the Chinese Chefs due to the ease of flipping over high heat while stir-frying. The process brings the iconic wok-hei flavour into the food. The handle style used in it is called Mandarin.

Hand Hammered Woks: Hand-hammered woks are the traditional woks made by hand hammering from a single sheet of material. At times, they even go through 12 processes and up to 36,000 times of hand-hammering just to get that best finish. The hand-hammered wok is usually made of cast iron, iron, or carbon steel, and they are sturdy and durable. This type of wok is famous among professional chefs as they are compatible with extreme heat cooking conditions.

There are two types of manufacturing techniques when it comes to wok pan i.e.

Pow Woks: The name has originated from a place in northern China called Peking. This type of woks are made of carbon steel and has a long handle around 6 – 8 inches. It is popular in Peking among the Chinese Chefs due to the ease of flipping over high heat while stir-frying. The process brings the iconic wok-hei flavour into the food. The handle style used in it is called Mandarin.

Hand Hammered Woks: Hand-hammered woks are the traditional woks made by hand hammering from a single sheet of material. At times, they even go through 12 processes and up to 36,000 times of hand-hammering just to get that best finish. The hand-hammered wok is usually made of cast iron, iron, or carbon steel, and they are sturdy and durable. This type of wok is famous among professional chefs as they are compatible with extreme heat cooking conditions.

1.8 Non-stick or Seasoned

Stir-frying is done at high heat, and your food ingredients are at maximum risk of getting stick to the bottom in such cases. Therefore, proper oiling of the pan is essential. You have two options: either get a non-stick pan or buy a regular pan and season it.

A wok pan made of a material like carbon steel doesn’t come with coating and, therefore, calls for seasoning with oil. If non-stick is not your thing and also you do not want to do the seasoning in the long run, then get the best cast-iron pan, which creates a naturally nonstick surface that improves with every use. Another option is a ceramic wok pan, as it is naturally non-stick. However, it is not as sturdy as carbon steel and cast iron.

While buying a non-stick wok pan, things to keep in mind are that they are easy to clean and keep food gliding over the surface. Unfortunately, they can’t handle a cooking temperature over medium heat making stir-fry less crisp as it could be over a hotter temp. Also, nonstick coatings tend to wear down with every use.

Stir-frying is done at high heat, and your food ingredients are at maximum risk of getting stick to the bottom in such cases. Therefore, proper oiling of the pan is essential. You have two options: either get a non-stick pan or buy a regular pan and season it.

A wok pan made of a material like carbon steel doesn’t come with coating and, therefore, calls for seasoning with oil. If non-stick is not your thing and also you do not want to do the seasoning in the long run, then get the best cast-iron pan, which creates a naturally nonstick surface that improves with every use. Another option is a ceramic wok pan, as it is naturally non-stick. However, it is not as sturdy as carbon steel and cast iron.

While buying a non-stick wok pan, things to keep in mind are that they are easy to clean and keep food gliding over the surface. Unfortunately, they can’t handle a cooking temperature over medium heat making stir-fry less crisp as it could be over a hotter temp. Also, nonstick coatings tend to wear down with every use.

1.9 Dishwasher Safe

Cleaning a wok is a smooth ride as long as it is a non-stick pan. Otherwise, it can give you a hard time. Therefore, it is best if your wok pan is dishwasher safe because then you will be able to use it more frequently and freely.

You can check the label to find out if your wok is dishwasher safe.

At times, the manufacturer has mentioned, particularly in the case of non-stick, it is dishwasher safe, but hand wash is recommended. Ditch the dishwasher and go for the recommendation if you want to use the pan for a long time.

Cleaning a wok is a smooth ride as long as it is a non-stick pan. Otherwise, it can give you a hard time. Therefore, it is best if your wok pan is dishwasher safe because then you will be able to use it more frequently and freely.

You can check the label to find out if your wok is dishwasher safe.

At times, the manufacturer has mentioned, particularly in the case of non-stick, it is dishwasher safe, but hand wash is recommended. Ditch the dishwasher and go for the recommendation if you want to use the pan for a long time.

1.10 Budget

Both cheap and expensive woks are available in the market. The significant difference is size and material. The expensive wok is made of more durable material, and in the long run, it will prove to be a profitable investment.

If you are buying it online, you might come across some exciting offers as well and save some money.

Both cheap and expensive woks are available in the market. The significant difference is size and material. The expensive wok is made of more durable material, and in the long run, it will prove to be a profitable investment.

If you are buying it online, you might come across some exciting offers as well and save some money.

2. Use Cases: The best wok pan for you

2.1 I am looking for a naturally non-stick wok. Which material wok is best for me?

The ceramic material wok will be best for you as it is naturally non-stick. However, ceramic wok might not last long because of being less durable. You can instead choose cast iron. You will need to do seasoning initially, but with every use, that will improve.

The ceramic material wok will be best for you as it is naturally non-stick. However, ceramic wok might not last long because of being less durable. You can instead choose cast iron. You will need to do seasoning initially, but with every use, that will improve.

2.2 Which wok handle style is best for stir-frying?

This goes without saying- mandarin. The long wooden or metal handle is exactly what you need for ideal stir-frying.

This goes without saying- mandarin. The long wooden or metal handle is exactly what you need for ideal stir-frying.

2.3 Which type of wok is best if I want to make authentic Chinese food?

Chinese restaurant chefs swear by carbon steel woks for making authentic stir-fries.

Chinese restaurant chefs swear by carbon steel woks for making authentic stir-fries.

2.4 Which wok is best for simmering the ingredients?

A wok with a lid will prove to be best if you want to simmer the food.

A wok with a lid will prove to be best if you want to simmer the food.

2.5 Which wok is best if I want to cook on a gas stove?

A sheet steel wok is the best choice if you want to cook on a gas stove. Its thin metal heats up quickly and also cools down quickly. Stainless steel is also a great choice if gas is the heat source.

A sheet steel wok is the best choice if you want to cook on a gas stove. Its thin metal heats up quickly and also cools down quickly. Stainless steel is also a great choice if gas is the heat source.

3. FAQ: Learn more about the details

3.1 Why do I need a wok pan?

Stir-frying in a frying pan or sauteé pan is common because frying pans are too flat to move food around; sauteé pans are too likely to make food steam rather than sizzle.

Wok pan is all about the fast, high-heat cooking method. It cooks every piece of food quickly, with dry heat, so it browns rather than softens, and cook many different vegetables and meats simultaneously. There are a few other reasons that woks are explicitly designed for stir-fry magic:

  • Their high sides make it easy to toss and flip food.

  • Their flared sides allow steam to escape rather than remain in the pan and soften the food.

  • They are made from a thin material that allows heat to conduct quickly and efficiently.

Stir-frying in a frying pan or sauteé pan is common because frying pans are too flat to move food around; sauteé pans are too likely to make food steam rather than sizzle.

Wok pan is all about the fast, high-heat cooking method. It cooks every piece of food quickly, with dry heat, so it browns rather than softens, and cook many different vegetables and meats simultaneously. There are a few other reasons that woks are explicitly designed for stir-fry magic:

  • Their high sides make it easy to toss and flip food.

  • Their flared sides allow steam to escape rather than remain in the pan and soften the food.

  • They are made from a thin material that allows heat to conduct quickly and efficiently.

3.2 What is a stir-fry?

Stir-frying is a cooking technique originated in China because of the scarcity of wood, and therefore fire. In a wok, food used to be quickly turned over and cooked quickly, and less fire was used.

Stir-frying is a cooking technique originated in China because of the scarcity of wood, and therefore fire. In a wok, food used to be quickly turned over and cooked quickly, and less fire was used.

3.3 Can I cook everything in a wok?

Woks might be famous for stir-fry, but their use is not limited to that. It is a pan that you can use as a bowl and a pan at the same time. It is a versatile product in which you can toss pasta or greens, make soup, steam and deep-fry veggies, and even create great scrambled eggs.

Woks might be famous for stir-fry, but their use is not limited to that. It is a pan that you can use as a bowl and a pan at the same time. It is a versatile product in which you can toss pasta or greens, make soup, steam and deep-fry veggies, and even create great scrambled eggs.

3.4 What are the advantages of wok cooking?

Wok pan, also known as stir-frying, started in Asia, but it is becoming popular across the world because of the following advantages:

  • Maximum food vitamins are preserved due to the fast and short heating.

  • Preserves the natural taste of the food, so you have to use less salt, for instance.

  • Wok is a versatile pan that lets you to stir-fry, steam, fry, boil, stew, roast, make soup, and blanch.

  • Even distribution of the heat in a round shape wok pan.

  • Less oil is required when frying in a wok pan than in a regular frying pan.

  • Also, you are ready to cook in no time.

Wok pan, also known as stir-frying, started in Asia, but it is becoming popular across the world because of the following advantages:

  • Maximum food vitamins are preserved due to the fast and short heating.

  • Preserves the natural taste of the food, so you have to use less salt, for instance.

  • Wok is a versatile pan that lets you to stir-fry, steam, fry, boil, stew, roast, make soup, and blanch.

  • Even distribution of the heat in a round shape wok pan.

  • Less oil is required when frying in a wok pan than in a regular frying pan.

  • Also, you are ready to cook in no time.

3.5 Why wok cooking is difficult on an induction?

Traditional wok cooking was done on an open fire which used to heat the pan from all sides, making it very hot. Induction cooking ensures that only the bottom of the wok pan gets hot. The heat does reach other parts of the wok, but the pan doesn't get as hot as on an open fire. Therefore, achieving the same result on an induction, same as on a gas stove, is difficult. Therefore, it is recommended to buy a wok pan whose material conducts the heat well and has a flat base if you want to use it on an induction hob.

Traditional wok cooking was done on an open fire which used to heat the pan from all sides, making it very hot. Induction cooking ensures that only the bottom of the wok pan gets hot. The heat does reach other parts of the wok, but the pan doesn't get as hot as on an open fire. Therefore, achieving the same result on an induction, same as on a gas stove, is difficult. Therefore, it is recommended to buy a wok pan whose material conducts the heat well and has a flat base if you want to use it on an induction hob.

3.6 What is the right size wok pan for a home kitchen?

For a home kitchen, the best size wok pan is 26 to 32 centimetres. This is the size in which you can always stir-fry for more than 4 to 7 people. It is imperative to achieve a high temperature while wok cooking and standard stove and hobs are not equipped for very large wok pans over 36 cm.

For a home kitchen, the best size wok pan is 26 to 32 centimetres. This is the size in which you can always stir-fry for more than 4 to 7 people. It is imperative to achieve a high temperature while wok cooking and standard stove and hobs are not equipped for very large wok pans over 36 cm.

3.7 What is an Indonesian Wok?

The Indonesian wok - wadjang is the second type of Asian wok. It resembles the Chinese wok in shape, but it is made of thicker material, and the bottom is wider. So, it heats up slowly and retains heat better. It is also the wok pan that comes with two handles.

The Indonesian wok - wadjang is the second type of Asian wok. It resembles the Chinese wok in shape, but it is made of thicker material, and the bottom is wider. So, it heats up slowly and retains heat better. It is also the wok pan that comes with two handles.

3.8 How to deal with a wobbly wok?

Usually, wobbly wok issues are faced when it is a steel wok pan with a round bottom. You can't just put it down. And continuously running it to maintain a balance while cooking is something only a professional can do else, your arms will give up. A unique wok ring, therefore, comes into the picture. It would help if you placed the ring over the stove rack to provide a stable position to your round bottom wok pan during cooking.

Another option is that you can get a wok made of sheet steel with a flat bottom as long as you are okay with working a little harder to keep your food moving.

Usually, wobbly wok issues are faced when it is a steel wok pan with a round bottom. You can't just put it down. And continuously running it to maintain a balance while cooking is something only a professional can do else, your arms will give up. A unique wok ring, therefore, comes into the picture. It would help if you placed the ring over the stove rack to provide a stable position to your round bottom wok pan during cooking.

Another option is that you can get a wok made of sheet steel with a flat bottom as long as you are okay with working a little harder to keep your food moving.

3.9 Why do I need to season a wok pan?

Seasoning a cast iron or carbon steel wok creates a patina (protective coating) inside the pan. Every time you cook in it with oil, the patina becomes thicker and heavier, creating a natural, non-stick cooking surface. This layer eventually prevents rust and corrosion, improving non-stick properties, and enhances the taste of the cuisine.

Seasoning a cast iron or carbon steel wok creates a patina (protective coating) inside the pan. Every time you cook in it with oil, the patina becomes thicker and heavier, creating a natural, non-stick cooking surface. This layer eventually prevents rust and corrosion, improving non-stick properties, and enhances the taste of the cuisine.

3.10 Which seasoning oil can I use in a wok pan?

The best oils for a wok is the one that has a high smoking point and doesn’t burn while using it at high temperatures. They should be refined as well as impart a neutral flavour. Therefore, do not cook using unrefined oils with low smoking points like olive oil and sesame oil. The following oils are best suited for wok pans.

  • Canola oil

  • Grape seed oil

  • Sunflower oil

  • Peanut oil

  • Lard or pork fat

The best oils for a wok is the one that has a high smoking point and doesn’t burn while using it at high temperatures. They should be refined as well as impart a neutral flavour. Therefore, do not cook using unrefined oils with low smoking points like olive oil and sesame oil. The following oils are best suited for wok pans.

  • Canola oil

  • Grape seed oil

  • Sunflower oil

  • Peanut oil

  • Lard or pork fat

4. How-To: Usage hints and care instructions for a wok pan

4.1 How can I season and care for my wok?

If the wok pan is not non-stick and rather ade of carbon steel and cast iron, it will require seasoning to make sure food doesn't stick. The process lets you create your own natural non-stick surface that can withstand high temperatures. Here are step-by-step instructions for wok pan seasoning:

  1. Hand wash the wok using dish soap, warm water, and a sponge. This will remove any of the machine oil applied to prevent rust during transit.

  2. Now heat the wok for 10 minutes. Rotate the wok to evenly heat all the sides. Colour change is normal!

  3. While the wok is still hot, apply a small amount of oil and cover the entire surface area of the pan with oil. Now, use a rag or paper towel to wipe away as much of the oil as you can.

  4. Let the wok sit on high heat for an additional five minutes, and again there will be a good colour change. Next, turn off the burner and let it cool. Now your wok is seasoned and ready to use.

To protect this coating, avoid cleaning your wok with any abrasive sponge or cleaning tool. After each use, use warm water, mild dish soap, and a non-abrasive sponge to hand wash it. Immediately dry your wok before storing it to avoid rusting.

If the wok pan is not non-stick and rather ade of carbon steel and cast iron, it will require seasoning to make sure food doesn't stick. The process lets you create your own natural non-stick surface that can withstand high temperatures. Here are step-by-step instructions for wok pan seasoning:

  1. Hand wash the wok using dish soap, warm water, and a sponge. This will remove any of the machine oil applied to prevent rust during transit.

  2. Now heat the wok for 10 minutes. Rotate the wok to evenly heat all the sides. Colour change is normal!

  3. While the wok is still hot, apply a small amount of oil and cover the entire surface area of the pan with oil. Now, use a rag or paper towel to wipe away as much of the oil as you can.

  4. Let the wok sit on high heat for an additional five minutes, and again there will be a good colour change. Next, turn off the burner and let it cool. Now your wok is seasoned and ready to use.

To protect this coating, avoid cleaning your wok with any abrasive sponge or cleaning tool. After each use, use warm water, mild dish soap, and a non-abrasive sponge to hand wash it. Immediately dry your wok before storing it to avoid rusting.

4.2 How to clean a wok pan?

For cleaning a wok pan, the best is to refer to the care instructions that came with a wok. Usually, aluminium, stainless steel, or copper woks can be placed in the dishwasher. However, cast iron or carbon steel woks require special care to preserve the seasoning. Follow these easy steps to clean your wok pan well.

  1. Rinse wok in warm or hot water.

  2. To remove the food particles, gently scrub with a sponge or wok brush.

  3. Rinse off any loosened debris.

  4. Dry it immediately with a towel.

  5. You can also place it over medium-high heat to finish drying and evaporate any remaining water.

  6. To store it without using it for over a week, it is better to apply an additional layer of oil or lard to preserve the wok’s patina further.

Note: Never use abrasive scouring pads, soaps, sanitisers, or harsh chemicals as they will remove the seasoning you did.

For cleaning a wok pan, the best is to refer to the care instructions that came with a wok. Usually, aluminium, stainless steel, or copper woks can be placed in the dishwasher. However, cast iron or carbon steel woks require special care to preserve the seasoning. Follow these easy steps to clean your wok pan well.

  1. Rinse wok in warm or hot water.

  2. To remove the food particles, gently scrub with a sponge or wok brush.

  3. Rinse off any loosened debris.

  4. Dry it immediately with a towel.

  5. You can also place it over medium-high heat to finish drying and evaporate any remaining water.

  6. To store it without using it for over a week, it is better to apply an additional layer of oil or lard to preserve the wok’s patina further.

Note: Never use abrasive scouring pads, soaps, sanitisers, or harsh chemicals as they will remove the seasoning you did.

4.3 How to preserve wok’s seasoning?

Here are some quick tips for preserving wok’s seasoning.

  • Don’t steam, boil, or poach products in a new wok.

  • Try not to cook acidic products in a newly seasoned wok, including tomatoes, vinegar, and lemon.

  • Never use abrasive pads or any harsh cleaning chemicals, including soaps and sanitisers.

  • Cook, saute and fry often to continuously build a patina.

  • Use a bamboo wok brush, wok ladle, and wok spatula.

Here are some quick tips for preserving wok’s seasoning.

  • Don’t steam, boil, or poach products in a new wok.

  • Try not to cook acidic products in a newly seasoned wok, including tomatoes, vinegar, and lemon.

  • Never use abrasive pads or any harsh cleaning chemicals, including soaps and sanitisers.

  • Cook, saute and fry often to continuously build a patina.

  • Use a bamboo wok brush, wok ladle, and wok spatula.

5. Did you know: Interesting facts, figures and things to know about wok pan

5.1 The wok is believed to be invented in China 2000 years ago during the Han dynasty.

5.2 The word has been derived from the Cantonese word meaning 'Cooking Pot.'

5.3 The early models of the wok pan were made of durable and long-lasting cast iron metals.

5.4 Wok is known as “Kuo” in Mandarin and a “Kuali" in many different Asian languages.

5.5 Central Asian nomads were known for observing and adopting technologies from different cultures. The Mongols were groups of nomads who carried woks with them while travelling and introduced them to different cultures they met along the way.

5.6 A wok needs just five minutes of your time to create a slick, smooth, non-stick surface. 

5.1 The wok is believed to be invented in China 2000 years ago during the Han dynasty.

5.2 The word has been derived from the Cantonese word meaning 'Cooking Pot.'

5.3 The early models of the wok pan were made of durable and long-lasting cast iron metals.

5.4 Wok is known as “Kuo” in Mandarin and a “Kuali" in many different Asian languages.

5.5 Central Asian nomads were known for observing and adopting technologies from different cultures. The Mongols were groups of nomads who carried woks with them while travelling and introduced them to different cultures they met along the way.

5.6 A wok needs just five minutes of your time to create a slick, smooth, non-stick surface. 

6. Our Picks: How we picked the best wok pan

Size, material, heat source, weight, handle types, and a few other features were considered while selecting the top seven wok pan of 2021. We aimed to cater to a wide audience and therefore, you will find all types of wok pan on our list.

Size, material, heat source, weight, handle types, and a few other features were considered while selecting the top seven wok pan of 2021. We aimed to cater to a wide audience and therefore, you will find all types of wok pan on our list.

6.1 Craft Wok Traditional hand hammered carbon steel pow wok

  • This is your traditional wok pan. The material, style, handle, everything so conventional that it appears it is coming straight from China!

  • This heavy-duty wok has been made using 1.8mm carbon steel.

  • The traditional hand-hammered manufacturing technique has been used to make this.

  • It is suitable for any heat source except electric or flat induction hob.

  • It doesn’t have any non-stick coating. So, you need to season it with the oil before using it.

  • It has two handles. One is a steel auxiliary handle that will not burn when stir-frying on high heat, and the second is the wooden handle with a special hygroscopic, providing you with a firm grip when stir-frying.

  • The 36.6 cm diameter makes it the proven choice of many professional Chinese chefs.

  • If you need a real wok pan, then this is it.

  • This is your traditional wok pan. The material, style, handle, everything so conventional that it appears it is coming straight from China!

  • This heavy-duty wok has been made using 1.8mm carbon steel.

  • The traditional hand-hammered manufacturing technique has been used to make this.

  • It is suitable for any heat source except electric or flat induction hob.

  • It doesn’t have any non-stick coating. So, you need to season it with the oil before using it.

  • It has two handles. One is a steel auxiliary handle that will not burn when stir-frying on high heat, and the second is the wooden handle with a special hygroscopic, providing you with a firm grip when stir-frying.

  • The 36.6 cm diameter makes it the proven choice of many professional Chinese chefs.

  • If you need a real wok pan, then this is it.

6.2 Amazon Basics Wok pan

  • The 28 cm wok pan is made of robust 304-degree stainless steel.

  • The making consists of Whitford Xylan Plus 2-layer non-stick inner lining (free from PFOA) and a strong base of 3 layers.

  • The base heats quickly and evenly for thorough cooking

  • It has a riveted stainless steel handle with a stay-cool silicone layer offering a comfortable and secure grip.

  • It is suitable for all types of heat sources, including induction. 

  • You can also use it in an oven (safe up to 175 degrees). 

  • The wok pan is dishwasher safe, but hand wash is recommended.

  • Besides stir-frying, you can also use it for baking, steaming, frying, boiling, stewing, braising, making soup, smoking indoors and roasting nuts.

  • The 28 cm wok pan is made of robust 304-degree stainless steel.

  • The making consists of Whitford Xylan Plus 2-layer non-stick inner lining (free from PFOA) and a strong base of 3 layers.

  • The base heats quickly and evenly for thorough cooking

  • It has a riveted stainless steel handle with a stay-cool silicone layer offering a comfortable and secure grip.

  • It is suitable for all types of heat sources, including induction. 

  • You can also use it in an oven (safe up to 175 degrees). 

  • The wok pan is dishwasher safe, but hand wash is recommended.

  • Besides stir-frying, you can also use it for baking, steaming, frying, boiling, stewing, braising, making soup, smoking indoors and roasting nuts.

6.3 Tefal E21519 Aroma wok pan

  • It is our best value wok as it is friendly in price.

  • As per Tefal, all pans in the Aroma series have the strongest and durable non-stick coating of titanium excellence.

  • You can use it directly without seasoning it first with the oil.

  • You can even use metal spatulas without damaging the non-stick coating.

  • At 28 cm in diameter, it's not the largest wok but works fine for a small family.

  • There is a recognisable dot in the middle of the pan called thermospot, which turns red when the wok has reached the right temperature.

  • It takes hardly 20 seconds to heat up.

  • It has a thin rim with a thick bottom to preserve the heat very well.

  • The pouring rim and sturdy handle enhance your cooking experience.

  • The handy standing lid ensures that your countertop remains clean.

  • The wok is suitable for any heat source, including induction.

  • It is a recyclable and environmentally friendly product.

  • It is our best value wok as it is friendly in price.

  • As per Tefal, all pans in the Aroma series have the strongest and durable non-stick coating of titanium excellence.

  • You can use it directly without seasoning it first with the oil.

  • You can even use metal spatulas without damaging the non-stick coating.

  • At 28 cm in diameter, it's not the largest wok but works fine for a small family.

  • There is a recognisable dot in the middle of the pan called thermospot, which turns red when the wok has reached the right temperature.

  • It takes hardly 20 seconds to heat up.

  • It has a thin rim with a thick bottom to preserve the heat very well.

  • The pouring rim and sturdy handle enhance your cooking experience.

  • The handy standing lid ensures that your countertop remains clean.

  • The wok is suitable for any heat source, including induction.

  • It is a recyclable and environmentally friendly product.

6.4 Uno Casa Cast iron wok with silicone lid

  • If you want your wok to last for generations, go for this cast iron enamel wok pan.

  • It has a worth-it hefty price tag.

  • It has a wide, stable and flat bottom.

  • You can use it for all types of heat sources- gas, an electric or induction hob, oven, a campfire or under a grill.

  • The handle style is mandarin. So, you have two robust handles on both sides, which make sit easy to hold, pick up and cook.

  • The durable surface of this non-stick cast iron skillet provides even and perfect heat, making it suitable for cooking all types of dishes.

  • The wok's flexible silicone lid perfectly retains the heat and moisture from cooking cuisines contributing to great texture and flavour.

  • Moreover, the lid can be used with other pots and pans from the Uno Casa collection.

  • If you want your wok to last for generations, go for this cast iron enamel wok pan.

  • It has a worth-it hefty price tag.

  • It has a wide, stable and flat bottom.

  • You can use it for all types of heat sources- gas, an electric or induction hob, oven, a campfire or under a grill.

  • The handle style is mandarin. So, you have two robust handles on both sides, which make sit easy to hold, pick up and cook.

  • The durable surface of this non-stick cast iron skillet provides even and perfect heat, making it suitable for cooking all types of dishes.

  • The wok's flexible silicone lid perfectly retains the heat and moisture from cooking cuisines contributing to great texture and flavour.

  • Moreover, the lid can be used with other pots and pans from the Uno Casa collection.

6.5 KitchenAid Ceramic Wok Pan

  • The 28 cm diameter KitchenAid Aluminum Wok Pan has a classic and timeless design.

  • The sturdy aluminium construction with non-stick coating makes it a long-lasting product.

  • The 3-layer coated pan ensures easy food loosening and cleaning.

  • It is compatible with all stovetops, including the induction hob. It is oven safe up to 160°C.

  • The intelligent design makes the pan stackable, so it takes up less space.

  • The heat-resistant and V-shaped handle offers comfort and optimum control while cooking.

  • The 28 cm diameter KitchenAid Aluminum Wok Pan has a classic and timeless design.

  • The sturdy aluminium construction with non-stick coating makes it a long-lasting product.

  • The 3-layer coated pan ensures easy food loosening and cleaning.

  • It is compatible with all stovetops, including the induction hob. It is oven safe up to 160°C.

  • The intelligent design makes the pan stackable, so it takes up less space.

  • The heat-resistant and V-shaped handle offers comfort and optimum control while cooking.

6.6 Domo DO-8708W electric wok

  • Domo DO-8708W is the only electric wok pan on our list.

  • It has a 5 litres capacity and comes with a glass lid.

  • It is made of cast aluminium and is 35.5 cm in diameter.

  • The round bottom gives it the traditional wok look.

  • It has a removable thermostat plug with an adjustable thermostat and an easy click system.

  • The ergonomically shaped handles give a firm grip while using it.

  • The non-stick coating ensures you can use it straight away without oiling it.

  • This wok is dishwasher safe, but washing it by hand is recommended to keep the quality of the wok longer.

  • Despite being an electric wok, it comes at the same price as a non-electric pan.

  • Domo DO-8708W is the only electric wok pan on our list.

  • It has a 5 litres capacity and comes with a glass lid.

  • It is made of cast aluminium and is 35.5 cm in diameter.

  • The round bottom gives it the traditional wok look.

  • It has a removable thermostat plug with an adjustable thermostat and an easy click system.

  • The ergonomically shaped handles give a firm grip while using it.

  • The non-stick coating ensures you can use it straight away without oiling it.

  • This wok is dishwasher safe, but washing it by hand is recommended to keep the quality of the wok longer.

  • Despite being an electric wok, it comes at the same price as a non-electric pan.

6.7 OURSSON Wok Pan with Safe Non-stick Coating Diamond - PW2600D/RD

  • This high-quality die-cast aluminium frame pan provides greater durability and a great cooking experience.

  • It has a minimum diameter as compared to all other woks on our list - 26 cm.

  • The pan is ecological and safe as it contains no toxic substances such as lead, cadmium or perfluorooctane.

  • The Bakelite handle is soft, provides a secure grip and control when cooking. The handle does not slip even with wet hands.

  • You can use it with any heat source - gas & ceramic, halogen, electric.

  • It is dishwasher safe.

  • The wok pan is perfect for all types of cooking- frying, braising healthy, tasty, juicy and nutritious dishes. 

  • This high-quality die-cast aluminium frame pan provides greater durability and a great cooking experience.

  • It has a minimum diameter as compared to all other woks on our list - 26 cm.

  • The pan is ecological and safe as it contains no toxic substances such as lead, cadmium or perfluorooctane.

  • The Bakelite handle is soft, provides a secure grip and control when cooking. The handle does not slip even with wet hands.

  • You can use it with any heat source - gas & ceramic, halogen, electric.

  • It is dishwasher safe.

  • The wok pan is perfect for all types of cooking- frying, braising healthy, tasty, juicy and nutritious dishes.