4-ways to Wok
Crack open the cupboards and you're likely to find one of the most versatile pans in the kitchen - the wok.
They're a great 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 spot the right wok for you? We'll break down the different wok styles starting with what they're really made of.
Carbon Steel Woks
Carbon steel is the most common material used for making modern woks. They conduct heat quickly and easily and can be used at extremely high temperatures. However, to make this cookware last, you'll need to season it.
Seasoning involves applying oil to cookware and baking it, making it non-stick and providing protection against rust.
- Fast heating and cooling
- High-heat friendly
- Natural, non-stick finish
Stainless Steel Woks
Stainless steel woks are perfect for induction cooktops. They require less oil during cooking, and are oxidation-resistant, making them easier to clean.
- Easy to clean
- Not food reactive
- Induction friendly
Hard Anodised Woks
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.
- Smooth surface
- Even heat distribution
Cast Iron Woks
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.
- Retains and maintains heat
- Stovetop and oven-friendly
- High-heat threshold
Find the right wok for you from our wide range available in-store and online now.