Woks are made in three ways:
- Traditional hand-hammered woks (like the ones they
used to sell in those infomercials in the 1980s) are an
excellent choice. The slight indentations left by the
hammering pattern allow you to push cooked food to the
sides of the pan while adding ingredients to the center
without them slipping back. And hand-hammered woks
are inexpensive. The only problem is that it can be
difficult (impossible?) to find one with a flat bottom and a
handle (more on that later). - Stamped woks are made by cutting out a circular piece of
thin carbon steel and pressing it by machine into a mold.
They are extremely cheap, but they are completely
smooth, making it difficult to stir-fry properly. And they
are, without fail, made from low-gauge steel and prone to
developing hot and cold spots, as well as seeming flimsy. - Spun woks are produced on a lathe, giving them a distinct
pattern of concentric circles. This pattern offers the same
advantages as a hand-hammered wok, allowing you to
easily keep food in place against the sides of the pan.
Spun woks can be found in heavy gauges, with flat
bottoms, and with flip-friendly handles. They are
inexpensive.
Shape and Handles
Traditional woks have a deep bowl shape, designed to fit
into a circular opening directly over the hearth. Unless you
have a custom wok insert in your range (and if you do, you
probably aren’t reading this), you want to avoid round-