They also eliminate the hassle of ingredients sticking to the wok, making them a popular choice. ✔️ Nonstick woks are a no-brainer for the entry-level cook: They don't need to be seasoned, and they're easy to clean - just don't use a scouring pad or anything abrasive. Stainless steel woks are often combined with other types of metal, like an aluminum core, to help them heat up quicker. They're durable, however, and don't need to be seasoned. Traditionalists may oppose stainless steel woks because they can be heavy and don't respond quickly to temperature changes the way carbon steel woks do. While stainless steel takes some time to heat, it has good, even heat distribution. ✔️ Stainless steel woks are gaining more popularity. In such cases, a wok spatula may be used to stir the food it has a shovel-like design, ideal for moving food around quickly and easily. Cast iron tends to be very heavy, which may make moving the wok difficult. Like a carbon steel wok, it will become nonstick over time if treated properly. Like a carbon steel wok, a cast iron wok also needs to be seasoned before the first use (and as needed) to help prevent sticking, though some are sold pre-seasoned. ✔️ Cast iron requires a bit more time to heat, but it retains heat very well. Carbon steel may flavor the food a little, which some people find unpleasant, though others say this means it's properly seasoned. Be careful with washing: It's best not to use soap, and they shouldn't be thrown in the dishwasher. Beginners may find them difficult to use and care for because they need to be seasoned before use, and ingredients can stick to the wok if not using the right amount of heat. Carbon steel woks are Young's choice: They heat up quickly and evenly, and if cleaned and treated properly, they become nonstick over time. ✔️ Carbon steel is the most traditional material used for making woks and is the best for achieving restaurant-quality stir-fry. These are the most common materials and what they're best for: We prefer a domed shaped lid over a flat lid when it comes to woks, so that there is better air flow and ingredients aren't compressed while cooking.Įach material type has its pros and cons. ✔️ Lid: Some woks come with lids for steaming or finishing ingredients in your wok. We also recommend looking for a wok with a helper handle on the side, so that you can shake or carry your wok with two hands. The material can vary based on the brand, but we found wooden handles to be the coolest to touch and stainless steel to conduct the most heat. ✔️Handles: The majority of woks on the market have a long handle, so that you can maneuver the wok without being too close to the pan. If you're cooking for a larger family, stick to a 14-inch wok, but a 12-inch wok would work perfectly fine to feed a family of two or a side dish for four. ✔️Size: Woks range in size from 12-inch to 14-inch. If the weight of a wok sounds like it would be heavy for you to manage, look for one with a helper handle so you can hold it with both hands, distributing the weight. From our testing experience, we've noticed that materials like carbon steel and cast iron which retain heat well do tend to be on the heavier side. ✔️Weight: Most of the woks on this list are around four pounds in weight, which can feel even heavier once filled with food. Don't have access to a stove? Check out our guide to the best electric hot pots. Read on for tips on using a wok from Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge and The Breath of Wok, as well as information on the best materials for woks and accessories and tools you may need. Our top picks retain and heat quickly, are easy to clean and feature flat bottoms so they can be used on the average home electric or gas stove without a wok ring. We tested six models by making six batches of mushroom fried rice - capturing how fast each wok got to temp, the temperature of handles after cooking and whether we ended up with fried rice that had nicely browned veggies, crispy rice and fluffy scrambled eggs. When it came to testing woks, we evaluated 12 woks in our Lab, narrowing down the picks based on design, weight, material and ease of use. In the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we've tested more than 115 cookware sets since 2015. While many woks are made of carbon steel, there are also cast iron, nonstick, aluminum, electric and stainless steel versions. Woks traditionally have rounded bottoms (that require a wok ring to help stabilize), very smooth, rounded edges and typically long handles that allow them to be shaken during cooking - some contemporary styles also come with lids that help with steaming and gently finishing food.
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