So you've made up your mind to purchase your very own wok. Perhaps you've selected a few recipes you'll try with your future wok and are ready to purchase. If you've decided to select one on the Internet, you found a sea of models claiming to be the one just for you.
I could list dozens of woks from various manufacturers but I only list what I consider to be the best quality woks. I list the woks that can withstand years of use and which are designed to improve your cooking experience. I've had varied experiences with low and high end woks and today, revert to the basics in selection, curing, maintenance, and use of my beloved woks.
Carbon Steel Wok
You may be lured to purchase the "better deal" when it comes to pricing but will soon experience break down of Teflon coating (found in cheaper woks), bending and misshaping of wok bowl, broken handles, and worse, bad tasting food! The shape and materials it's made of will affect the wok's performance and life.
When purchasing a wok, it's important to invest in cast iron or steel and not necessarily the most expensive one your money can afford.
Western designs often have flat bottoms, which make it easier to cook on electric stoves. If you have the luxury of using a gas stove, I highly recommend the round bottom wok designs as they conduct heat more evenly and allow the ladle to pick up and move food at the bottom more easily.
Wok handles are a personal preference. The most commonly used is the loop handle wok. It can take a lot of strength and some practice to toss contents with the stick handle. Woks with stick handles are long and usually made of steel. Larger quality stick handle woks usually have a loop at the opposite end to provide support while tossing the food.
Assuming you are purchasing a quality wok in steel or iron, the handles are a personal preference. A simple stick handle may suffice if you have the strength and practice to toss the food with one or two hands on the handle. A stick handle with a loop handle at the opposite end affords gripping from two sides of the wok. You decide which is most comfortable for you.
Cast Iron or Carbon Steel
The million-dollar question has led to a million divided opinions on which are best. Carbon steel woks are most commonly used. They weigh less than cast iron and heat faster. However, for the highest and most uniform heat retention, cast iron woks are superior to carbon steel. The cast iron wok also achieves a more stable carbonized layer of seasoning, which greatly reduces food sticking to the pan surface.
The forming technique affects the quality and price. Some woks are stamped from a single piece of steel and should be avoided. It is wise to invest in a hand-hammered or forged wok made from two sheets of carbon steel
Woks to avoid include non-stick, steel coated with Teflon, Xylan coated, Clad, and aluminum woks. These varieties easily scratch, may not withstand higher heat, and or don't cook any better than carbon steel or cast iron woks! If you do a search on the Internet, you'll find these types of woks have many negative reviews. The price was great but that was the only great detail.
Initially, they may be easier to clean but sacrifice the better results in the finished and served dish. Some swear by them but I suggest staying away from a wok for its non-stick feature. Many first time users are unaware that the carbon steel variety must be properly seasoned. The traditional iron and steel woks can be seasoned with salt and fat. Once you've seasoned your wok, you are on your way to some day owning that perfect wok that has been with you through hundreds and hundreds of perfectly prepared dishes. It WILL have that seasoned look, feel, and texture that does not stick and yields perfectly cooked food.
This will not be just another piece of cookware piled among others. No, this will be YOUR wok which will be used to cook your favorite meals.
Finally, How to season your new wok.
Disclaimer & Warning
You will be working with very hot oil. LoveThatKimchi.com or its owner is not liable or responsible for fire or damages resulting from these instructions. Stay alert and attentive, remove children from work area, do not leave the work area while wok is on heated surface, and exercise extreme care throughout the seasoning process.
Turn on hood ventilation or provide as much ventilation as possible. Open any nearby doors or windows if possible. This process will create a little smoke but best to have maximum ventilation possible. Clear stove top and warm the wok for a few minutes. Brush the entire surface (every inch of inner pan) using lard or palm oil. Grab wok by the handle(s) and tilt to heat and burn all areas of the wok's bottom. This will burn the oil into the new wok surface. Once done with this step, remove the wok from heat and allow to fully cool. Next, using the lard or oil that has collected in the wok center, smear the lard/oil back onto the inside surface and reheat and tilt as in step one. Repeat these steps three or four more times.
When cooking with the wok, always heat it until it smokes before adding lard. Your first few uses may have some food stick but this will be reduced with further use. After each use, allow to cool, wash with water and clean sponge but do not towel dry. Place wet wok on a hot burner and allow to dry and cool before storing. If you haven't achieved a shiny patina look by now, rub a thing layer of lard onto the surface during drying and heating before storing.
The golden rule of never using soapy water on your seasoned wok is true and necessary. If you have gone several months without using the wok, you may find the last layer of lard/oil had become moldy or just became unacceptably dirty. If this is the case, then a little soap is fine and make sure to season the wok again. Best of luck to you during your search for the right wok. I hope you enjoy the experience as much as I did and armed with this information, you'll surely wok the wok.
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Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles Feature
- Traditional 14-inch, round-bottomed wok with wooden grip and helper handle
- Made of unseasoned heavy carbon steel
- Designed for rapid, even heating and cooling
- Hand wash only
Joyce Chen Pro-Chef 14-Inch Round Bottom Wok with Wood Handles Overview
Part of the Carbon Steel Wok Series by Joyce Chen, the 14" Round Bottom Wok is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. Once seasoned, these heavy weight carbon steel pans will render superior cooking performance for life. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features Blonde wood grip and helper handles. These wood handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Joyce Chen's slogan "Eastern Cookware for the Western Kitchen," reflects her focus on providing high-quality, versatile tools and products that have Asian flair, but can be used in a western kitchen. Today, Joyce Chen Products come from all over the Pacific Rim to bring the best of Asia to you. Joyce Chen opened her first restaurant in Cambridge, Massachusetts in 1958. The restaurant flourished, and in 1973 a larger Cambridge restaurant was opened. Chen also began writing Chinese cookbooks and in the 1970s began hosting a cooking show on public television. She found that the selection and quality of Chinese cookware in America didn't live up to her high standards¿ so she developed her own.Available In Stock. |
