As with most things, however, not all woks are created
equal. They come in a dizzying array of sizes, shapes,
metals, and handle arrangements. Fortunately for us, the
best woks also happen to be on the inexpensive end of the
scale. Here are some things to consider when purchasing
one.
Materials
Stainless steel woks are a waste of money. Not only are
they extremely heavy and difficult to maneuver, they also
take a long time to heat up and cool down—a fatal flaw
for something that requires rapid, on-the-fly heat
adjustments like a stir-fry. And food—particularly protein
—has a tendency to stick to steel.
- Cast iron is a better choice, though it still takes a relatively
long time to heat up and cool down. It offers a better
nonstick surface. The main problem with cast iron is that if
it’s thin, it is extremely fragile—I’ve seen cast-iron woks
crack in half when set down too hard. And when made
thick enough to be durable, they are extremely
cumbersome to lift, which is essential for proper flipping
during a stir-fry. - Carbon steel is your best bet. It heats quickly and evenly,
is highly responsive to burner input, is both durable and
inexpensive, and, if properly cared for, will end up with a
practically nonstick surface. Look for carbon steel woks
that are at least 14-gauge (about 2 mm thick). They should
not give when you press on the sides.
Manufacture