6 Things You Should Know When You Buy Your First Wok
A good, long-lasting wok can be a multi-purpose kitchen staple.
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A wok is one of the most versatile pieces of cookware you can have in your kitchen. While most may think of it as a tool for stir frying, woks have a myriad of culinary uses: The versatile vessel can braise, deep fry, steam and so much more.
For home cooks who haven’t owned one before, finding the right one can feel like a challenge. What material is best? What’s the difference between a less pricey one and an expensive one? Do you truly need a whole new bunch of accessories? To help make your shopping experience a bit less overwhelming, we consulted two culinary experts for tips that you should know when buying your first wok.
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Material Matters
Material is important when it comes to most cooking tools and it’s especially so for woks. They need to heat up quickly and maintain that heat to impart the much-coveted “wok hei,” the subtle smokiness and caramelization that’s a signature of stir-fry cooking. But, unlike a cast-iron skillet, woks also need to be lightweight enough to pick up so you can toss ingredients around.
Enter: Carbon steel, a blend of carbon and iron that has great heat control and retention, but doesn’t weigh a ton. “Ultimately, the material is the most important thing,” says cookbook author Hsiao-Ching Chou. “A lot of folks want to buy from brands that they know or maybe that they already have and they want to get a wok that matches. That’s not really the way to shop for a wok.”
Skip Nonstick
If you’re truly serious about getting into wok cooking, the one material you should steer away from is nonstick. “If you have a nonstick wok, you’re not going to be able to do high heat. Plus, the whole point is to stir things around, which means you’re going to scratch up the nonstick coating,” warns Chou.
Instead, save your nonstick pans for eggs, pancakes and other foods that require a smooth, flat surface and a more moderate cooking temperature.
Price Isn’t an Indicator of Quality
While material is an important consideration, cost isn’t. Most experts agree that a pricey wok is not necessarily better than a more affordable one. “You do not have to spend a ton of money to get a good wok that will last you a long time. You can get a Joyce Chen flat bottom wok for under $40,” says Chou, who has one from the brand in her personal wok arsenal.
Chef Tom Lo, culinary director at regional Chinese restaurant Chi, agrees: “The best woks are not fancy or expensive.”
Handle Material Makes a Difference
Woks typically come with several handle options. Cantonese-style woks have two smaller loops on the side, while Mandarin-style woks usually boast a long handle, sometimes with a smaller helper one. Like Food Network Kitchen, Lo prefers a wok with a wooden handle, which stays cool during cooking so you can easily and quickly transfer food from wok to plate.
You Don’t Need a Lot of Accessories, But You Do Need a Wok Turner
Depending on how you plan on using your wok, you may need to invest in a few accessories. A wok ring is essential if you opt for a round bottom wok (hence why many experts recommend the flat bottom option). A steamer rack and wok lid would be needed to utilize the wok’s steaming capabilities. (Pro tip: The lid should actually be smaller than the wok body so water doesn’t drip down the outside into the stove.)
For stir frying, however, both Chou and Lo recommend investing in a good wok spatula. “A large wok ladle is probably the best accessory you can use with the wok as you will be using it almost every time you are cooking with the wok,” says Lo. “It allows you to stir fry and toss your vegetables and meats effectively and efficiently. It also lets you scoop up all the food and helps you plate your dish when you are done cooking.”
Finding the right one might take some trial and error, depending on the size of the cook and their hold. Chou tested many before settling on the one she uses today, which she picked up at her local Asian market. “I personally prefer a wok spatula that has a stainless steel blade and that tapers on the edge of that blade so that you can actually get underneath the food nicely.”
Discoloration is Normal, Rust Is Not
Like cast iron, carbon steel requires a bit of regular TLC. Most carbon steel woks need to be seasoned before use (yes, even the pre-seasoned ones, advises Chou) and should be thoroughly dried after each wash.
“Carbon steel woks rust very easily if they are not dried completely after cleaning, so special care is needed to make sure there is no water left in the wok after cleaning,” says Lo.
Over time, carbon steel woks do develop a patina, but the discoloration — which can range from golden to brown — is totally normal and not something you need to worry about.
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