We found it retained heat especially well throughout the cooking process. The wok heated reasonably quickly, reaching close to boiling in around 14 minutes. Throughout testing, it remained incredibly stable and felt similar to a lighter cast iron pan with a wooden handle. This wok’s cooking area is very spacious, with plenty of room to work with a lot of products. We did find this wok pretty heavy for tossing food consecutive times, so using a chuan or large metal spatula is the best way to maneuver food in this wok. The two handles also made transferring our cooked dishes from wok to plate seamless. It features two wooden handles which made maneuvering while cooking quite easy. This wok also has a flat bottom that works great for balancing on stovetops. This wok felt quite heavy when tossing food.Īnother standout was this carbon steel wok from Joyce Chen. Size: 12.5 x 12.5 x 3.74 inches | Material: Wok: Carbon steel, chuan: stainless steel, lid: wood | Capacity: Not listed | Compatible Heat Sources: Gas, electric, induction | Care: Hand wash only It also includes an attractive wooden lid and a chuan (metal wok spatula) so it is an incredible deal. After cooking multiple dishes in the wok, clean-up was super easy, and afterward, the wok looked brand-new. It also heated up fairly quickly, reaching almost boiling temperature in about 13 minutes. We found food cooked quickly and evenly with hardly any leftovers stuck on the cooking surface. flipping and dispersing food without utensils) and swirling rice and beef felt easy in this wok. ![]() Important to note: the sturdy, larger size contributed to this wok feeling heavier than others we tested. We found the large flat base very sturdy when cooking: The size provides not only stability but ample cooking surface. The small indentations throughout the cooking surface offer a nice hand-worked metal aesthetic and help prevent food from sticking during cooking. The metal connection where the handle met the wok did get slightly hot (but not overly so). The singular handle looks and feels great for effective maneuverability when cooking. This flat-bottom, carbon steel wok from Souped Up Recipes impressed us with its appealing design and high performance for a great price. Its large size felt heavier when tossing food than others we tested. We tested 18 different woks over the course of 24 total hours to find which were made from the highest quality materials and were the easiest to use, maneuver, and clean. “At these very high temperatures, like 450 degrees, the coating actually starts to degrade,” explains Chin. He has one other piece of advice - avoid non-stick woks at all costs. It sounds kind of silly, but it's a big piece of equipment, and it's going to take up a lot of space in your kitchen.” Chin finds that many of these options can be subjective, and it's best to find the wok that’ll fit your lifestyle and you’ll get the most use out of. Tim Chin, a professional cook and writer at Serious Eats, has some simple advice: “You definitely want to buy the wok that you're going to use. Flat or rounded bottom? Carbon Steel or cast Iron? Pre-seasoned or not? Not to worry, we’re here to guide you through. When shopping for your own wok, the vast possibilities can seem overwhelming. While most often used for stir-fries, the ever-versatile wok can be used to cook a wide variety of foods quickly and on very high heat, making it a beloved staple in kitchens around the globe. That said, if you accidentally remove the seasoning-or a well-meaning guest runs your wok through the dishwasher-BK provides instructions on how to reseason.With their definitive curved shape and high-sloping sides, woks are a cookware essential in Chinese cooking. ![]() It’s a bit pricier than an unseasoned wok, but well worth it, especially if you’re not confident about seasoning it yourself. Washing and drying only took about a minute, and then the wok was ready for the next task. There were no stuck-on bits at all, even after cooking at such heat. Once the wok had cooled, cleaning was simple. The handle, despite being metal, was surprisingly comfortable to hold, and I could see myself making batch after batch of stir-fry without any fatigue. The meat got a deep, dark sear after about a minute over a high flame, and the rest of the stir-fry came together in just a few minutes. The protein stuck just enough to the sides that I was able to fit over a pound of thinly chopped beef in a single layer on the bottom and sides of the wok with plenty of room to spare. But when it came to the cooking test, this wok did everything I wanted it to. ![]() It felt super slick when I was washing it, like a nonstick skillet. I’d never used a pre-seasoned wok before, and I was so blown away by the cooking surface on this model.
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