How to find the right wok for you
- Lynn
- Jun 20
- 6 min read
Updated: 14 minutes ago
How to Choose the Best Wok: A Practical Guide from Elias Family Kitchen
Let’s talk all about woks - what types are available, the pros and cons of each, what features to look for, and more importantly, what types of woks to avoid.
By the end of this post, you’ll know exactly how to choose the best wok for your kitchen based on your cooking style and the type of stovetop you have.
🔥 The Origins of the Wok
Woks were invented in ancient China for cooking over open fire, and that’s why traditional woks are designed with a round bottom. This shape allows the wok to capture heat not just from the bottom, but also from the sides - making it incredibly efficient for fast, high-heat cooking. It also allows food to move around easily as you toss and stir.
However, if you live outside Asia, your gas stove likely isn’t designed for round-bottom woks. To stabilize it, you’ll need a wok ring that sits over your burner.
If you want to skip the extra accessory, you can simply choose a flat-bottom wok instead. It’s just as effective for home cooking, with only a slight difference in how easily food moves inside. For most people, flat-bottom woks are much more convenient.
Wok Materials: The Pros and Cons
Let’s take a closer look at the most common wok materials and which ones are worth investing in.
❌ Teflon-Coated Non-Stick Woks
I don’t recommend Teflon-coated woks, and here’s why:
The coating wears off over time and can leak into your food.
Teflon is not made for high heat, which is essential for authentic stir-frying and achieving that smokey wok hey flavor.
When overheated, Teflon can release fumes and degrade quickly.
That’s why you won’t find a Teflon wok in my kitchen.
❓Stainless Steel Woks
Stainless steel woks are low maintenance and don’t require seasoning, which makes them convenient for certain tasks. However, they come with a few significant drawbacks. Unlike carbon steel or cast iron, stainless steel can’t develop a patina - that naturally non-stick, protective layer that builds up through repeated cooking with oil and heat. Without patina, food is more likely to stick, and you lose the depth of flavor that develops over time in seasoned woks.
Another key limitation is that stainless steel doesn't conduct heat as quickly or evenly as carbon steel or cast iron. This means it struggles to reach the high, intense heat needed for authentic stir-frying, and as a result, you won’t achieve that signature wok hey - the smoky, seared flavor that defines many Chinese dishes.
That said, I still reach for my stainless steel wok when:
I'm steaming for long periods
I'm cooking acidic dishes (like vinegar-based braises), which can strip the seasoning off carbon steel or cast iron
For everything else, I stick with carbon steel or cast iron.
💗Carbon Steel and Cast Iron Woks
These are the traditional workhorses of Chinese kitchens. Carbon steel and cast iron woks are the go-to pans in traditional Chinese kitchens because they’re incredibly versatile and built to last. You can use them for almost anything - stir-frying, deep-frying, steaming, boiling, braising, even smoking. Carbon steel heats up and cools down quickly, making it great for fast stir-fries and tossing food around. Cast iron takes longer to heat but holds heat well, so it’s ideal for steady cooking and works better on electric or induction stoves. Both types develop a beautiful patina over time and will last decades with proper care, and unlike Teflon pans, they actually get better the more you use them.
Carbon steel woks are my personal favorites because they are:
Lightweight
Easy to toss food with
Quick to heat and cool
This is the kind I use most often. It’s perfect for tossing with one hand while stirring with the other - what’s often called a toss wok. This type of wok is most widely available on the market. I will walk through the key features to look for and to avoid below.
Cast iron woks, on the other hand, are:
Heavier and more stable
Ideal if you prefer a wok that stays put
Great for electric or induction stoves when using flat-bottom versions
My mom prefers cast iron because she likes to cook with one hand and stir without worrying about the wok shifting.
⚠️ What to Avoid When Choosing a Wok
If you're shopping for a carbon steel wok, here are a few features I recommend avoiding:
❌ 1. Skinny Handles
They’re uncomfortable and hard to grip, especially when the wok is full. Look for a handle that’s thick, sturdy, and well-attached so you can lift and toss easily without wrist strain.
❌ 2. Rivets on the Handle
Rivets can trap food and moisture, making the wok harder to clean and more prone to hidden rust. Instead, choose a wok with welded handles—they’re stronger, cleaner, and longer-lasting.
❌ 3. Uneven Surface
Avoid woks with bumpy or textured surfaces. Food gets stuck in the grooves and cleaning becomes a nightmare. Stick with a smooth interior surface for easy maintenance.
❌ 4. Unseasoned Woks
Seasoning a raw carbon steel wok from scratch is a painstaking and intense process that requires very high heat. I’ve done it twice - it’s not fun. Instead, buy a pre-seasoned wok. It still needs a little seasoning at home, but the process is much easier and less intimidating for beginners.
Pre-Seasoned vs. Seasoned Woks: What to Expect
In the photos and videos I’ve shared, you’ll see two of my carbon steel woks:
One is brand new and pre-seasoned
The other I’ve used for over two years
The older one doesn’t look perfect, but that’s the beauty of it - it has developed a natural patina from everyday use. This makes it non-stick and adds depth of flavor to everything I cook.
Strictly speaking, you don’t have to season a wok from scratch—a natural patina will build up over time as you cook with oil and heat. If you're patient, this protective layer will develop on its own. However, during that process, a raw carbon steel wok may form dark brown spots that can look uneven or concerning to some users. That’s why starting with a pre-seasoned wok is helpful—it already has a light protective coating, giving you a head start and making the wok easier to use and care for from the beginning.
Get a Dome Lid!
One last tip: always choose a dome lid for your wok. A flat lid cuts the wok’s usable space in half. With a dome lid, you can steam a whole chicken or simmer large batches without issues. This is why traditional woks always have domed lids - they simply make more sense.
💡 For Electric or Induction Cooktops
Woks were originally designed for open flames, where the heat wraps around the bottom and sides of the pan to create intense, even cooking. But on electric or induction cooktops, the heat source comes only from the bottom, which takes away one of the wok’s biggest advantages.
If you’re cooking on one of these stovetops, a flat-bottom wok is essential for proper heat contact. I also recommend choosing a thicker wok, such as cast iron, because it holds heat well and resists warping. In contrast, thinner carbon steel woks tend to warp over time when exposed to uneven or intense heat, especially on flat surfaces like electric or induction cooktops - making them less stable and less efficient.
The main benefit of using a wok on electric or induction is its shape, which still helps with stir-frying larger batches by giving you room to move food around.
That said, unless you’re regularly cooking high-volume stir-fries, I don’t see a huge advantage or necessity in using a wok on these types of cooktops. A large flat-bottomed skillet or sauté pan can often do the job just as well. - and sometimes more efficiently.
👩🍳 Final Thoughts
I hope this guide helped you understand what to look for (and what to avoid!) when choosing a wok. Whether you're stir-frying, steaming, or deep-frying, a good wok can become the most beloved tool in your kitchen.
Stay tuned - I'll be sharing a follow-up video and blog post soon on how to season a pre-seasoned wok the easy way and use a wok properly!
Thanks for reading, and I’ll see you next time in the kitchen!
- Lynn, Elias Family Kitchen
Comments