Woks 101: How to Choose a Wok & Get the Most Out Of Your Wok

Crack open the cupboards and you'll likely find one of the most versatile pans in the kitchen - the wok. If you're a fan of Asian cuisine or simply enjoy stir-frying, a wok is an essential tool in your kitchen. They're an excellent choice for stir-frying, sauteing, steaming and even slow cooking. With their concave shape, heat stays concentrated in the base, making them perfect for quick high-temperature cooking. But, how do you choose the right wok for you? We'll break down the different wok styles starting with what they're really made of, and teach you how to get the most out of your wok.

Quick Links

• What Is a Wok and What Are They Used For?
• What is 'Wok Hei'
• Best Types of Woks
• Comparing Different Types of Woks
• How to Season a Wok
• How to Clean and Care for Your Wok
• Best Wok Brands To Choose From
• How To Choose A Wok: Other Factors To Consider

What Is a Wok and What Are They Used For?

At its core, a wok is a versatile cooking pan with deep, sloping sides and a rounded bottom. Its design allows for quick and even heat distribution, making it perfect for stir-frying, deep-frying, boiling, and even steaming. But the uses of a wok extend beyond just Asian cuisine - it's a multi-functional tool that can enhance your cooking experience in various ways.

What is 'Wok Hei' And How To Achieve It

One term often associated with wok cooking is "wok hei," which translates to "the breath of the wok." It refers to the smoky, charred flavour that comes from high-heat cooking in a well-seasoned wok. Achieving the coveted wok hei requires the right technique, proper seasoning, and mastering the art of high-heat cooking. To achieve that savoury and complex wok hei flavour in your dishes, you'll need:

1. A hot wok: The wok needs to be heated to a high temperature so that the food can be stir-fried quickly and efficiently. A gas stove works best, but if you have an electric stove, make sure the wok is flat-bottomed and has good contact with the heating element.
2. Preheated oil: Before adding any ingredients, add oil to the wok and heat it until it's almost smoking. This will help to create a non-stick surface for the food and will prevent sticking and burning.
3. Dry ingredients: Make sure ingredients are completely dry before adding them to the wok. Any excess moisture will cause the food to steam rather than stir-fry.
4. Cut ingredients into small pieces: Smaller pieces will cook faster and more evenly, creating a smoky flavour.
5. Cook in small batches: Overcrowding the wok will lower the temperature, resulting in steaming instead of stir-frying. Cooking in small batches will help to maintain high heat and achieve wok hei.
6. High heat: The key to achieving wok hei is to stir-fry the food at high heat, stirring continuously to ensure even cooking.

Best Types of Woks

Carbon Steel Woks

Carbon steel woks are the preferred choice of professional chefs due to their excellent heat conductivity and durability. They develop a natural non-stick patina over time, enhancing their cooking performance.

Benefits of Carbon Steel Woks

• Lightweight
• Fast heating and cooling
• High-heat friendly
• Natural, non-stick finish
• Very durable and long-lasting

Stainless Steel Woks

Stainless steel woks offer durability and are resistant to corrosion. They are great for high-heat cooking and are low maintenance. Stainless steel woks are perfect for induction cooktops. They require less oil during cooking, and are oxidation-resistant, making them easier to clean.

Benefits of Stainless Steel Woks

• Durable
• Easy to clean
• Not food reactive
• Induction friendly

Hard Anodised Woks

Hard anodised woks are constructed from aluminium that has undergone an electrochemical process, resulting in a non-stick surface and enhanced durability. Aluminium is a naturally powerful heat conductor. When aluminium is hard anodised, it's subjected to an electrolytic process which helps it develop a harder, more durable body.

Benefits of Hard Anodised Woks

• Smooth surface
• Non-stick
• Lightweight
• Even heat distribution
• Great for beginners

Cast Iron Woks

Cast iron woks are known for their exceptional heat retention and even heat distribution. They are perfect for slow cooking and deep-frying. While cast iron takes longer to heat up, once it's hot, it stays hot. Iron is a natural conductor able to withstand and sustain high temperatures for longer periods of time. Ceramic-coated cast iron woks are great because they're easy to clean and don't require seasoning like regular cast-iron cookware.

Benefits of Cast Iron Woks

• Retains and maintains heat
• Stovetop and oven-friendly
• High-heat threshold
• Durable

Electric Woks

Electric woks offer convenience and versatility, allowing you to cook anywhere with an electrical outlet. An electric wok is a type of wok that uses electricity to heat up, rather than gas or a stovetop. It has a built-in heating element in the base of the wok, which heats up quickly and evenly. Electric woks are typically made of stainless steel, aluminium, or cast iron.

Benefits of Electric Woks

• Convenient & versatile
• Safer than traditional woks
• Quick and even heating
• Portable
• Cast Iron Woks
• Great for outdoor dining

Comparing Different Types of Woks

When choosing a wok that best suits your needs, it is important to consider the material and construction of the wok, as well as its size and shape. If you have an induction cooktop, you will also need to ensure the base of your wok is induction-compatible. Here's a handy guide to reference that compares the features of the most popular types of woks:

How to Season a Wok for Optimal Performance

Seasoning your wok is crucial for creating a natural non-stick surface and preventing rust. A well-seasoned wok will also enhance the flavour of your dishes by trapping heat more evenly and preventing food from sticking.

Here is a step-by-step guide on how to season a wok:

1. Wash the wok with hot, soapy water to remove any residue from manufacturing or shipping.
2. Dry the wok thoroughly with a clean towel.
3. Place the wok over medium heat on your stovetop.
4. Add enough neutral oil to coat the bottom of the wok.
5. Use a paper towel or kitchen brush to spread the oil around the wok, making sure to coat all of the sides.
6. Heat the wok for 5 to 10 minutes, or until the oil starts to smoke.
7. Remove the wok from the heat and let it cool completely.
8. Repeat steps 4 to 7 two more times.

Once your wok is seasoned, it is important to take care of it properly to maintain the seasoning. After each use, wash the wok with hot water and mild dish soap. Avoid using abrasive scrubbers or harsh detergents, as these can damage the seasoning. Rinse the wok thoroughly and dry it immediately with a clean towel.

If you are cooking with a lot of liquid in your wok, you may need to re-season it more often. To re-season your wok, simply follow the steps above. With proper seasoning and care, your wok will last for many years and provide you with delicious stir-fries and other dishes.

How to Clean and Care for Your Wok

Proper cleaning and care are essential for maintaining the longevity of your wok. A well-maintained wok will last for many years and provide you with many delicious foods.

Cleaning Your Wok After Each Use

1. Let the wok cool slightly after cooking.
2. Rinse the wok with hot water to remove any loose food particles.
3. Use a wok brush or soft sponge to scrub the wok with warm, soapy water. Avoid using abrasive scrubbers or harsh detergents, as these can damage the seasoning.
4. Rinse the wok thoroughly with hot water and dry it immediately with a clean towel.

If you have any stubborn food particles that are difficult to remove, you can soak the wok in hot water for a few minutes before scrubbing. You can also use a small amount of vinegar to help loosen any stuck-on food.

Long-Term Care Practices for Woks

1. Season your wok regularly. This will help to create a natural non-stick surface and prevent rust. To season your wok, simply heat a thin layer of oil over medium heat until it starts to smoke. Let the wok cool completely before using it.
2. Store your wok in a dry place. If your wok is not completely dry, it can rust. To prevent rust, make sure to dry your wok thoroughly after each use and store it in a dry place.
3. Avoid using metal utensils in your wok. Metal utensils can scratch the seasoning and damage the wok. Instead, use wooden or silicone utensils when cooking with your wok.

With proper cleaning and care, your wok will last for many years and provide you with delicious stir-fries and other dishes.

Best Wok Brands To Choose From: Scanpan & Tefal

Scanpan and Tefal are two of the most popular cookware brands on the market and for good reason. Both brands offer a wide range of woks to choose from, made from a variety of materials, including carbon steel, cast iron, and stainless steel.

Tefal Woks: A Blend of Durability and Performance

Tefal woks are known for their durability and performance. They are made with a thick base that distributes heat evenly, preventing food from sticking and burning. Tefal woks also have a non-stick coating that makes them easy to clean and maintain. Tefal woks are a good choice for home cooks who want a durable and easy-to-use wok.

Shop Tefal

Scanpan Woks: Enhance Your Stir-Fry Game with Superior Non-Stick

Scanpan woks are known for their superior non-stick coating. This coating is made from a ceramic material that is scratch-resistant and durable. Scanpan woks also have a thick base that distributes heat evenly, preventing food from sticking and burning. Scanpan is a good choice for home cooks who want a wok with a superior non-stick coating. They are also a good choice for cooks who want a wok that can be used on all types of stovetops, including induction.

Shop Scanpan

Other factors to consider when choosing a wok

In addition to brand, there are a few other factors to consider when choosing a wok:

• Material: Woks are typically made from carbon steel, cast iron, or stainless steel. Carbon steel woks are the most lightweight and easy to maneuver, but they require regular seasoning to prevent rust. Cast iron woks are the most durable, but they can be heavy and difficult to maneuver. Stainless steel woks are a good middle ground between carbon steel and cast iron woks. They are lightweight and easy to manoeuvre, but they do not require seasoning.
• Size: Woks come in a variety of sizes. The best size for you will depend on how many people you typically cook for. If you are cooking for a small family, a 12-inch wok is a good size. If you are cooking for a larger family or group of people, a 14-inch wok or larger is a good size.
• Shape: Woks come in a variety of shapes, including round-bottom woks and flat-bottom woks. Round-bottom woks are the most traditional type of wok and are ideal for stir-frying.

The Wok: Your Secret Weapon To Complex Dishes With Deep Flavour

Now that you know everything there is to know about woks, it's time to start cooking! Armed with the knowledge of different types of woks, seasoning techniques, and care tips, you're ready to unlock the full potential of your wok. Grab your favourite wok recipe and get creative. With a little practice, you'll be stir-frying like a pro in no time.