Wok
Purpose
A round-bottomed or flat-bottomed pan with high sloped sides designed for high-heat stir-frying. The shape creates a gradient of heat zones — searing hot at the bottom, cooler at the sides — enabling rapid cooking with constant tossing.
Usage
Heat until smoking before adding oil. Add ingredients in stages from longest-cooking to shortest. Keep food moving constantly. The key is extreme heat and small batches — never crowd the wok. A well-seasoned carbon steel wok develops a natural non-stick patina called the 'wok hei' surface.
Buying Guide
Carbon steel is the traditional and best choice. 36cm is the standard home size. Flat-bottomed for electric and induction stoves; round-bottomed for gas (with a wok ring). Avoid non-stick woks — they can't handle the high heat needed. The wok should feel light enough to toss with one hand.
Materials
Compatible Heat Sources
Best For
- stir-frying
- deep frying
- smoking
- steaming
Care & Maintenance
Season like cast iron. Wash with hot water and a bamboo brush. Dry immediately over heat. Apply thin oil coating after each use.
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