What is the best kind of wok for stir fry?
Here are our picks for the best woks:
- Best Overall Wok: Calphalon Signature 12-Inch Wok.
- Best Value Wok: Joyce Chen Classic Series Nonstick 14-Inch Wok.
- Most Versatile Wok: HexClad 12-Inch Wok.
- Best Carbon Steel Wok: Made In Blue Carbon Steel Wok.
- Best Non-Traditional Wok: Anolon 12-inch Ultimate Pan.
Is a wok good for stir fry?
While it is indeed the best of the best for stir-frying, it can also be used to steam fish, boil a stew, or even make popcorn for movie night. Woks conduct and retain very high temperatures, allowing them to seamlessly cook large quantities of vegetables, meat, and whatever else you like in a matter of minutes.
What is the best non stick wok to buy?
Here are the woks we think are worth considering:
- Joint winner: Le Creuset Toughened Non-Stick Wok.
- Joint winner: Salter BW07848C Forged Aluminium Metallic Non-Stick Stir Fry Pan.
- Best wok with lid: Progress BW09028EU Scandi Smartstone Non Stick Wok.
- Best eco wok: Prestige Eco Non-Stick Stir Fry Wok.
What wok do professional chefs use?
Professional chefs generally prefer carbon steel woks to cast-iron ones because carbon steel is more lightweight and easier to maneuver. Cooking stir-fries requires moving, lifting, and shifting the pan to toss vegetables and meats for even cooking; it can be tough to do that with a heavy cast-iron wok.
What is the difference between a wok and stir fry pan?
The stir-fry pan solves a lot of problems. The main difference in the stir-fry pan is its generous flat bottom—a good couple of inches bigger than the older flat-bottom woks—and a depth of 3 or 4-inches, which beats out a traditional Western sauté pan.
Is it worth buying a wok?
So woks aren’t only necessary for good stir-frying, but they can take the place of your Dutch oven, skillet, and even saucepan if they are in use. You can easily use less heat and fry up greens and other veggies as well. Think of it as a backup skillet if your main tool is in use.
Why is a wok better for stir-fry?
A wok should be used instead of a frying pan because it is made up of carbon steel, it cooks quickly, and helps to stir-fry the food with less oil. The curved and round shape of a wok ensures that the cooked food is less oily. A wok also has a larger capacity to cook food compared to a frying pan.
Which wok is best to buy?
Carbon Steel woks are by far the most popular option, and for good reason. Chinese restaurants prefer them, and we prefer using them at home as well. Whether it is a “pow wok” with a single handle or a large wok with two metal handles, carbon steel is our top choice.
How do I choose a quality wok?
Look for carbon steel woks that are at least 14-gauge—about two millimeters thick—which won’t bend when you press on the sides. Avoid nonstick woks at all costs. Most nonstick coatings cannot handle the high heat necessary for a proper stir-fry.
What size of wok should I buy?
What Size Wok Should I Buy? While woks vary widely in size, a good size for a family of four is about 12″-14″ in diameter. If you are cooking for two, it is still best to own a wok of this size so you have plenty of leftovers. Any larger than this, storage can be difficult.