The Ultimate Guide to Choosing China High Quality Flat Iron Round Steel

Look in my cupboard, pantry and garage and you'll count six woks. I&#;ve been cooking with a wok for over 20 years but my relationship with the Chinese cooking vessel started out rocky. My first three were duds &#; a weak vintage electric Yan Can Cook charmer, a nonstick version whose Teflon coating flaked off, and a carbon steel one that only got sticky and gummy. 

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I felt like a failure. Countless people rely on woks for their everyday cooking. What was I missing? Around , after reading Grace Young&#;s The Breath of a Wok, I gave the pan another try, scoring a $20 deal on a flat-bottom Joyce Chen carbon steel wok. 

Wok for that Patina

I followed Grace&#;s instructions in the book to wash, season, and frequently use my wok to build its patina and nonstick interior. Things stuck for months, but I remained determined. I scrubbed the wok as soon as it was emptied of food, drying it on the stove, and occasionally re-seasoning it with oil. The wok slowly changed, sometimes darkening and sometimes lightening, depending on what had been cooked in it. 

I stir-fried and deep-fried in the wok to help its natural metal crevices drink in oil. I avoided steaming food in the pan because it removed some of my hard-won patina.

Also, I learned patience. For example, cooking in smallish batches is better than dumping in a ton of ingredients, which cools the wok and turns its satisfying sizzle into a sad fizzle. After two years, the interior was dark and practically nonstick. I fearlessly fried up crispy-edged eggs. Crusty wok-fried potatoes, pan-fried noodles or fried rice? No problem. 

Wokking during a blackout!

That wok worked well but frankly, it didn&#;t get hot enough to achieve wok hay (the special seared taste of stir-frying). After falling for heavy French carbon steel skillets, I realized that my beloved wok was a poor heat conductor made of thin metal. I went wok shopping.

Finding a Wok that Works for You

Traditional woks cost $20 to $50 each! Round and flat-bottom woks work great on gas stoves. If your stove is electric or induction, choose a flat-bottom pan so it will have maximum contact with the heat surface.

As for material, skip weak Teflon. Choose carbon steel and look for metal that's described as 14 or 15-gauge, 1.8 to 2.0 mm thick &#; which signal construction from &#;heavy&#; metal. Below are two heavy, thick carbon steel woks from my kitchen. (There are wok shopping sources at the end of this post.)

Or, go for lightweight traditional cast iron, which is very thin; heavy cast iron woks are unwieldy for tossing food around and take too long to heat. On the left, a traditional cast iron wok, after 3 months of use. It is my favorite wok. I love the sound it makes when I&#;m cooking. On the right, my 15-year-old thin carbon steel wok, patinaed after many wokking adventures. 

Size-wise, 14-inch-wide woks are standard. But if you can store a bigger, 16-inch-wide wok, you'll find that the extra space liberates you to cook more food and with extra flair. I have a 12-inch wok that's great for deep-frying, though that's a task you can do in a 16-inch one too!

Long and/or small handles? A wok with a long handle and helper handle is easy for swirling oil and dishing out food. If your wok only has two smaller handles, keep pot holders nearby.

My 4 Wok Research

For my recent wok shopping and research, I bought four: two were heavy carbon steel and two were lightweight cast iron. I chose Westernized flat-bottom and old-school round-bottom woks made of each type of metal. (See the end of the post for my shopping sources.)

What I discovered rocked my wok world. Compared to my old thin wok (above), the new heavier carbon steel ones took longer to heat. But once hot, they remained very hot and dynamically sizzled food.

The cast-iron pans looked flimsy but heated faster, held their heat, clanged during stir-frying, and seared food very well. Because the pan walls on all the woks were hotter, I could bank ingredients on their sides to cook on the extra surface area.

A Wok Ring Hack

Changing metals helped, but the wok ring was pivotal. If you have an electric or induction stove, a wok ring won't work.

I own a gas stove, and the wok ring &#; whether it was a thin metal one or a heavy cast iron wok ring proved ineffective. The ring held the round-bottomed pans in place but whether flipped upside down or right side up, with or without the burner grates in place, it neither sat high enough or low enough for the flames to touch the bottom of the wok. I needed to raise the ring just enough. This is due to the grates being relatively high.

The solution came from our garden: a set of three terracotta pot feet. (You can buy them at garden supply shops or home improvement stores.) The heavy cast-iron wok ring sat steadily on the feet better than the thin metal one; plus, flames shot out of the vent holes and the metal heated too hot and scary.

You don't have to use a wok ring with a flat-bottom wok but it does help things sizzle and cook with extra oomph.

With the grates removed, and the feet positioned as a triad around the burner with the wok ring on top, I hit pay dirt: the flames licked the wok, making the pan even hotter. My stir-fries sizzled louder and cooked a little faster. Vegetables cooked to a crisp tender with vibrant flavor and color&#;extra deliciousness.

The wok ring hack boosted performance for round and flat-bottom woks, carbon steel and cast iron alike. I got wok hay all the way. Here's a Food and Wine video on how the wok hack works for shaking beef (bo luc lac), one of my favorite recipes in Vietnamese Food Any Day.

Like a good wok, I&#;m finally seasoned enough to make them my reliable friends. Decades later, we&#;ve entered a new phase in our relationship, one that will last forever.

Where to Buy Woks and Wok Rings

I sourced the four woks tested for this post from:  

The Wok Shop: I went to the store San Francisco's Chinatown, but you can shop online at their site. You may call the Wok Shop and they&#;ll consult with you on your needs. 

• Round-bottom cast iron wok: The one I purchased is 16-inch wide and weighs 3.5 pounds. I love this wok for its dependable hot sizzle. But it can be awkwardly large for some home cooks. Plus, it required a good wok ring. But it's sturdy, despite its thin construction.
• Flat-bottom cast iron wok: This one was also 16-inches wide and weighed in at 3.5 pounds.
• Basic wok ring: This is a thin metal $2.95 item. It got hot and turned reddish, with flames shooting out the holes. I didn't like it as much as the cast-iron wok ring below, which costs more.

Amazon: I wanted to see what Prime would deliver in case you're not near a superb source.

• Round-bottom carbon steel: A hand-hammered pan by Craft Wok that weighs 4.5 pounds. It's gorgeous and gets hot and sounds super. The weight, with food in the pan, is something you should consider before buying. I do love the wok beast.
• Flat-bottom carbon steel wok: This is the Joyce Chen pro, which weighs 4 pounds, and made from heavy gauge material. This is fine if you don't want to get a wok ring. However, it works extra well with the wok ring and terracotta feet hack! ( update: JC is now offering what looks like the same wok but with special teflon coating. I trust the JC company to not sell a product that will flake under duress.)
• Cast iron wok ring: I own a wok ring made by Whirlpool. It's no longer available on Amazon so I've linked to one that looks very similar. When used in the hack with the terracotta feet, the make and model of the stove does not matter. There are other cast-iron wok rings sold so check with your stove.

Note that any links to Amazon on this website are affiliate links. I earn a small referral fee, which I put back into maintaining this site. Thanks for the support.

Wok Seasoning Tips and Recipes

Straight to the Point

We like the Yosukata Black Carbon Steel Wok, which is pre-seasoned and heat-responsive and has a helper handle. For another pre-seasoned pick, we liked the option from Mammafong, which was lightweight and boiled water very quickly.

A dependable wok is the cornerstone of so many cuisines across the globe&#;the key to executing stir fries and dishes like gai pad king or red-cooked pork. So, how do you choose one? If you live in a city, one good option is to visit your local Chinatown, where you can find a number of woks for an affordable price while supporting local businesses. That said, if you don't know what to look for, that strategy can be hit-or-miss.

For those seeking more guidance, we decided to test woks from online vendors, evaluating 11 popular models. After roughly 40 hours of testing, several pounds of fried rice, and smoking out our kitchen almost daily, here are some reliable options for great flat-bottomed, carbon steel woks. (Note: We also recently re-tested all of our favorite woks&#;to make sure they're still the best out there. Spoiler: They are.)

The Winners, at a Glance

The Yosukata Black Carbon Steel Wok is a heat-treated, pre-seasoned option with added durability and solid heat responsiveness. Its smooth, slick surface is easy to clean and seems built to last.

Similar in design to the Yosukata (which also features a wooden handle and a metal helper handle), this wok was very responsive and also large enough to stir-fry garlic fried rice without losing grains. 

This wok needed to be pre-seasoned before use, but this step was painless. Plus, the surface was quite nonstick&#;even prone-to-sticking fried eggs slid out effortlessly.

This wok comes pre-seasoned, has a wide base for extra stability, and comes with a wok spatula and a flat, wooden lid for easy tossing and steaming. It heated up quickly, and we also really liked its extra-large capacity.

The Tests

Serious Eats / Tim Chin

• Pre-Seasoning Step: Prior to testing, we seasoned each wok (using these instructions and a total of four rounds of seasoning), to level the playing field.
• Egg-Frying Test: Over medium-high heat, we fried an egg in two teaspoons of vegetable oil, to assess any imperfections in the existing seasoning. We repeated this test twice in each wok.
• Stir-Frying Test 1: We stir-fried greens, looking at how easy it was to stir-fry and toss in each wok.
• Stir-Frying Test 2: We made garlic fried rice, evaluating sticking and assessing batch-cooking, stirring, stir-frying, and saucing capabilities.
• Responsiveness and Conduction Test: We boiled six cups of water over high heat, studying heat responsiveness, conduction, and uniformity.
• User-Experience Evaluation: Throughout testing, we assessed how easy each wok was to use, paying attention to the wok&#;s handle and build quality and how balanced it felt in hand.
• Ease of Cleaning: After each test, we cleaned each wok, following these instructions.

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Watch Us Test the Best Woks

Why Carbon Steel? Why Flat-Bottomed? And Why Northern-Style?

Woks come in virtually all kinds of materials&#;from nonstick surfaces to cast iron to stainless steel. But for this review, we chose carbon steel woks. Why? Carbon steel heats quickly and evenly; it&#;s exceptionally responsive to the heat source and stores that heat reasonably well; it&#;s both durable and affordable; it&#;s generally suited to both gas and induction burners; and when properly seasoned, will have a practically nonstick surface (read more about why carbon steel is a great cookware material). Carbon steel shares many of the advantages of cast iron, but cast iron woks are heavier and thicker than carbon steel, a consequence of their different manufacturing processes.

This review only includes flat-bottomed models, since most home cooks don&#;t have access to a traditional high-output wok burner. Flat-bottomed woks sit easily on modern gas or electric ranges, whereas round-bottomed woks require a wok ring or some other mechanism for stability.

Serious Eats / Vivian Kong

Finally, we chose to review Northern Chinese-style or &#;pow&#; woks with a single long handle. This style of wok differs from the Cantonese-style wok, which features two shallow handles and requires a different method of handling. For most casual cooks, the long handle of the pow wok is more intuitive&#;closer to a Western skillet&#;and is generally safer for the average home cook in terms of handling. Cantonese-style woks have shallow &#;pig ear&#; handles that tend to heat up quickly, which requires using a towel or pot holder to maneuver the pan.

What Are the Essential Tools for Cooking with a Wok?

We have a whole guide to wok accessories that can be found here, divided by "must-haves" and "nice-to-haves." Our must-haves include:

What We Learned

Were the Woks Easy to Season?

Serious Eats / Tim Chin

Some of the woks we tested came pre-seasoned, which typically means that they are heat-treated and a thin layer of oil is rubbed over the surface. In other cases, the carbon steel undergoes bluing, an oxidizing reaction in which the surface is treated with a compound and typically heated to produce magnetite, which is rust-proof, corrosion-proof, and reasonably nonstick.

But many woks come unseasoned and require a few (easy!) steps to get them ready for cooking. If the handle is oven-safe, you can wipe the wok with a thin layer of oil and pop it in a 500°F oven for 45 minutes (repeating a few times to build up seasoning). Alternatively, you can do the same thing but over a burner: First, heat the wok over high heat until it's smoking then give it a good scrub (after it's cooled) to remove any wax coating. Then, place the wok back over high heat, maneuvering it so the entire surface gets evenly heated. Finally, give it a rub with neutral oil (like canola)&#;the wok is now ready to use.

Fried Eggs: Evaluating the Woks' Nonstick Abilities

By the second egg, top-performing woks showed virtually no signs of sticking.

Serious Eats / Tim Chin

Cooking eggs is the benchmark for testing the nonstick properties of virtually any cooking surface. Why? Eggs are rich in protein, which bonds to the surface of a hot pan in a process known as adsorption. Eggs are also mostly liquid, so they tend to seep into the cracks of the imperfect metal surface of a wok. Unless a wok is well seasoned, the amount of adsorption can be significant, which leads to lots of sticking.

In a perfect world, every wok would be well seasoned after years of cooking, practically guaranteeing a nonstick surface. But all of the tested models were brand new with only the four layers of light seasoning that we added. To maximize nonstick properties in this test, we made sure to heat each wok until it showed faint wisps of smoke, then swirled in a measured amount of vegetable oil until the surface was coated and just short of smoking. We fried one egg at a time, noting the time it took to release from the pan, as well as how much scraping was necessary to release the egg fully. We then repeated the test for each wok.

The best woks had wider cooking surfaces, which led to more direct contact with the heat source and even cooking.

Serious Eats / Tim Chin

Top performers like our favorite from Yosukata and the Helen&#;s Asian Kitchen and Zhen San Huan woks exhibited minimal (though not zero) sticking on the first fry, and the eggs released with gentle scraping using a fish spatula. By the second fried egg, sticking was virtually nonexistent in these models. Most notably, these woks had ample flat surface areas&#;between five and six inches&#;which meant more direct contact with the heat source.

Poor performers in this test were kind of a nightmare in comparison, showing plenty of sticking. The Made In was perhaps the most egregious example: the eggs were completely stuck to the pan, and the yolks were either broken or overcooked by the time we managed to scrape everything off. Craft Wok was another subpar performer but for a different reason. This hand-hammered model showed an uneven distribution of heat, which led to uneven cooking. While one side of the egg released reasonably well, the other side was stuck.

How Easy Was It to Stir-Fry Greens?

The best woks are easy to to pick up with one hand, making it easy to toss food.

Serious Eats / Tim Chin

Unlike frying eggs, stir-frying greens is primarily a test of movement: How effectively does food pass through different zones of heat, producing a cooked but vibrant and fresh quality? For this test, we stir-fried multiple batches of leafy green vegetables like yu choy and Shanghai baby bok choy in each of the woks. We standardized each batch of vegetables by weight, using a measured amount of cooking oil, salt, and garlic as a simple aromatic. We tossed each batch every 30 seconds until the greens were cooked through.

The best performer in this test was Yosukata wok, which cooked the greens quickly and evenly. Most importantly, this model was light enough to flip and tumble food with one hand&#;an essential skill for keeping food moving through zones of direct heat, steaming, and convection. These models were also fairly nonstick throughout cooking, showing no signs of burning or premature browning.

A larger cooking surface and taller walls (like the one shown above) were key to being able to stir-fry successfully.

Serious Eats / Tim Chin

Underperformers, like Made In and Craft Wok, tended to cook greens unevenly. The Made In wok&#;s limited flat cooking surface and smaller overall diameter made it difficult to toss greens effectively, and food tended to stay piled in the center of the pan. As a result, the Made In browned the greens instead of cooking them uniformly. While the Craft Wok had a larger diameter and bottom surface area, the uneven distribution of heat made it difficult to cook the greens evenly. The walls were also a bit shallow, which made tossing a little trickyThe wide bowl is just great at wicking away liquid since the wires are thin and form large gaps.. Finally, the Craft Wok was a bit too heavy to handle with one hand. Similarly, the Zhen San Huan wok was virtually impossible to lift with one hand, so stirring was the only option (though it cooked greens much more evenly).

Fried Rice: How Well Did the Woks Handle a Multi-Stage Recipe?

A multi-stage recipe like fried rice was a good way to test how responsive the woks were, as well as a number of other factors, like tossing ability and stickage.

Serious Eats / Tim Chin

Even in its simplest forms, making fried rice is an effective test of a wok&#;s ability to shift gears and handle multiple stages of cooking. For example, many fried rice recipes begin with frying cooked rice in batches; the rice is emptied into a bowl, then the wok is reheated to continue cooking aromatics and any additions before finally incorporating the rice again. Throughout cooking, the wok rapidly heats, cools down, then heats up again. There are several potential points of concern: Does the rice stick to the pan? Do the aromatics stick to the pan or burn? Can you toss the rice in the pan to distribute sauce and seasonings evenly?

We made identical batches of garlic fried rice in each of the woks and recorded any differences in rice sticking, as well as performance when tossing and stirring. We noted heat responsiveness when cooking the garlic, and took an extra step to &#;sear&#; soy sauce around the outer edge of the wok to replicate the seasoning step in most recipes. Each batch was standardized by weight for each ingredient.

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The best woks showed minimal stickage post-cooking.

Serious Eats / Tim Chin

The best woks in this test exhibited virtually no sticking when tossing and stirring rice. Models like the Yosukata wok were easy to handle, and the tossing motion felt natural as the rice flipped up and cascaded back down to the center in separate grains. The top performers were also highly responsive to changes in heat so that we could lower the temperature enough to cook the garlic without burning it. When it came time to crank up the heat, sear the soy sauce, and toss everything together, these woks heated back up in less than 30 seconds.

Underperformers like the model from Craft Wok showed some signs of rice sticking and were generally a bit too heavy to toss food easily with the non-dominant hand. Because of that added weight, we didn&#;t feel particularly connected to or comfortable with these woks. Their heavier gauge also made them less responsive to changes in burner heat and sometimes led to bits of burnt garlic.

Evaluating Heat Responsiveness

The underperforming woks, like this model from Craft Wok, had smaller flat cooking surfaces, which meant heat wasn't conducted as efficiently and water came to a boil much slower.

Serious Eats / Tim Chin

Finally, it was time to boil water: a simple test for heat responsiveness and conduction, as well as uniformity of heating. For most wok cooking applications, speed is key. We heated six cups of water over high heat, starting at the same temperature (60°F), and recorded the temperature at 30-second intervals until the water boiled at 212°F (give or take a degree).

The speediest woks in this test&#;like the models from Wok Shop and Yosukata&#;boiled water at least two to three minutes faster than all the other models. They also showed limited signs of uneven heating, and the seasoning remained intact after boiling.

The slowest woks in this test included the models from Craft Wok and Made In, which took upwards of 12 minutes to boil water. We noted that these woks also had the smallest bottom cooking surface in contact with the burner&#;between four and five-and-a-half inches&#;which explains why they didn&#;t conduct heat as easily or react as quickly as other models.

A look at the large surface area of the Zhen San Huan wok.

Serious Eats / Tim Chin

Despite its heavy gauge and considerable weight, the Zhen San Huan wok boiled water in about 10 minutes, which was pretty fast compared to other models. Why? If we had to guess, it&#;s due to the large bottom surface diameter: The Zhen San Huan wok had the largest bottom diameter (eight inches) of all woks tested, which meant a significant portion of the wok was in direct contact with the heat source.

The Criteria: What to Look for in a Wok

Serious Eats / Grace Kelly

You can crunch numbers, nerd out on specific metallurgical properties (we&#;ll leave that to Kenji), or look at any number of attributes, but here&#;s the big takeaway: for the average home cook, a good wok should be reasonably easy to handle, should take on a seasoning well, should be durable, and should be very heat responsive.

Since the motions involved in wok cooking can be rather dynamic&#;think vigorous stirring, tumbling, and tossing&#;a proper wok should be relatively light without being flimsy. And given the lower heat output of home kitchen ranges, the ability to heat up quickly and reliably is even more important. Conductivity is key here, too, and correlates roughly with the thickness of the metal: According to Kenji in The Wok: Recipes and Techniques, &#;it will take about twice as long for a 2-millimeter-thick pan to conduct heat from the burner to the food than a 1-millimeter-thick pan.&#;

Finally, the ability to build a reliable and even seasoning is perhaps the most important feature of a wok. So, how easy is it to apply a layer of oil, heat that layer, and to what extent is that resultant surface nonstick?

Our Favorite Flat-Bottomed Carbon Steel Woks

What we liked: The Yosukata Black Carbon Steel Wok is a pre-seasoned, stamped wok with a smooth, beautiful blue-black surface. It's a fast, heat-responsive pan that performed well in nearly every test. Fried rice and vegetables slid effortlessly across the surface, and despite its smaller lip-to-lip diameter, there was still enough room to toss food. As the thinnest gauge model in the lineup, the Yosukata exhibited the fastest heat gain of any model, boiling water in nine minutes flat.

This model also features a helper handle, which gives added flexibility and stability when handling large quantities of food. The wooden handle is wedged and screwed into a welded base, and it stays cool throughout cooking. Because of that welded construction and added weight, this wok feels incredibly durable despite its slightly thinner gauge. It also has a welded metal helper handle, which is a welcome feature for stability.

If you&#;re looking for a pre-seasoned, durable wok that transfers heat quickly and has a smooth, attractive look, the Yosukata Carbon Steel wok is a great option that won&#;t break the bank.

Serious Eats / Russell Kilgore

What we didn&#;t like: This wok is heavy and the handle is large, so cooks may find it a little awkward to maneuver. The wooden handle is also tricky to remove if you&#;re trying to season the wok in the oven (a little gentle heating expands the metal, which helps release the handle). This model didn&#;t cook the best eggs off the bat, exhibiting minor sticking; but after cooking with this wok for a few days, the seasoning and nonstick properties improved.

(Note: The wok comes with a protective film of oil on the surface. Be sure to scrub this film off prior to seasoning or cooking.)

Key Specs

• Weight: 3 lb, 8 oz
• Metal Gauge: 16 (1.6mm)
• Flat Cooking Surface Diameter: 6 inches
• Lip-to-lip Diameter: 13.5 inches
• Depth: 3.75 inches
• Induction compatible: Yes
• Good to know: Also available in an 11.8-inch size

Serious Eats / Russell Kilgore

What we liked: This wok was a pleasure to use. It heated up quickly and evenly (it was the fastest during our boil test), and the handle angle made it easy to toss food. It was also on the lighter side, which we appreciated when using our chuan to scrape out garlic fried rice into a serving bowl. While it was pre-seasoned, we still had to scrub off the factory coating but this didn&#;t take long at all. 

What we didn&#;t like: Like the Yosukata, fried eggs stuck a little bit, though after using the wok for a while now, it's built up seasoning and is less sticky. The only other qualms we had was that the helper handle is metal, which got warm during cooking, and that it&#;s on the pricier side.

Key Specs

• Weight: 3 lbs, 1.6 ounces
• Metal gauge: 16 (1.6mm)
• Flat cooking surface diameter: 4.25 inches
• Lip-to-lip diameter: 14 inches
• Depth: 4 inches
• Induction compatible: Yes
• Comes pre-seasoned: Yes

Serious Eats / Russell Kilgore

What we liked: After a thorough scrubbing and seasoning, this wok was quite nonstick: it was the only wok that produced clean, unbroken, unstuck fried eggs. Its capacious bowl made it easy to toss bok choy and garlic fried rice, and it boiled water in eight minutes and 50 seconds, the second fastest in the lineup. Finally, with a wooden handle and helper handle, we had no fears of singing our fingers when moving the wok or serving food (though this does mean you can't season it in the oven). 

What we didn&#;t like: At a little over three pounds, this wok was a wee bit heavy, and it was tough on the wrists when tossing or scraping out food. We also noticed the metal bowl was bent a little bit near the handle, which made the shape more of an oval than a circle. However, this didn&#;t affect cooking or cleaning.

Key Specs

• Weight: 3 lbs, 4.1 ounces
• Metal gauge: 17.5 (1.5mm)
• Flat cooking surface diameter: 6.5 inches
• Lip-to-lip diameter: 13.5 inches
• Depth: 4 inches
• Induction compatible: Yes
• Comes pre-seasoned: No

Serious Eats / Grace Kelly

What we liked: This wok heated up quickly and evenly, and we appreciated its large capacity. It had a wide, flat bottom that kept it stable during cooking (even on gas burner grates), and its wood handle was comfortable to hold and stayed cool. It comes pre-seasoned and also includes a wok spatula and a flat, wooden lid, making this a solid choice for anyone&#;s first carbon steel wok. 

Serious Eats / Russell Kilgore

What we didn&#;t like: Some people might not like the hammered texture of the pan and it lacked a helper handle. 

Key Specs

• Weight: 2 lbs, 6.4 ounces
• Metal gauge: 17 (1.4mm)
• Flat cooking surface diameter: 4 inches
• Lip-to-lip diameter: 12.5 inches
• Depth: 3.75 inches
• Induction compatible: Yes
• Comes pre-seasoned: Yes

Serious Eats/Russell Kilgore

The Competition

• Smithey Carbon Steel Wok: While this was a beautiful, burnished wok, it was quite heavy (3 pounds, 5.5 ounces) and took FOREVER to boil water&#;more than 15 minutes! Plus, the wok basin was very shallow (it's around three inches deep), and we accidentally flung grains onto our cooktop when making fried rice. It&#;s also $325, and for that price, we expected more from it. 
• Imusa USA WPAN- Non-coated Wok: While this was a perfectly serviceable wok, we found the angular wooden handle difficult to grip. The surface was also stickier than the other woks we tested, with the fried egg and bits of rice adhering to the bottom.
• Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect. The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. In fact, by the end of testing I could feel the handle start to loosen and the rivets seemed to be warping slightly. Additionally, the wooden helper handle is not removable, so it&#;s difficult to season this wok in the oven without burning and ruining the handle.
• Zhen San Huan Hand-Hammered Carbon Steel Blue Wok: This beautiful, hand-hammered wok is a beast of a cooking vessel. The surface is treated with magnetite, which produces a stunning blue-black surface. At more than seven pounds, the Zhen San Huan is not ideal for traditional wok tossing. It has a massive bottom surface area (eight inches) and was the thickest metal wok in the lineup. It had superior heat retention, but it was very slow to heat up on my stove. While this wok performed well in most tests, the heavy weight made maneuvering difficult. And given the hefty price tag (upwards of $250), this wok isn&#;t the best choice for everyone.
• Craft Wok Flat Hand-Hammered Carbon Steel Pow Wok: Though attractive, this wok performed poorly in fried egg and stir-frying tests: Food tended to stick to the surface, and eggs needed a lot of scraping to release. Because it's hand-hammered, there are imperfections in the metal, and the distribution of heat seemed uneven. The wok is also quite heavy for its size, and felt awkward when tossing. The bottom surface of the wok I received was also slightly warped, so it was not induction compatible.
• Made In Blue Carbon Steel Wok: The Made In Wok was a bit of a disaster in testing. It&#;s a heavy wok for its size, and there is limited space both at the bottom surface (5.5 inches diameter) and from lip-to-lip (12.5 inches). Food felt cramped in the pan, and tossing was difficult given the smaller area and the weight for the wok&#;s size. Eggs stuck considerably, and greens tended to brown too quickly during stir-frying. Overall, this pan doesn&#;t feel or perform like a wok.
• Wok Shop Carbon Steel Pow Wok: Previously one of our top picks, we received several emails from readers about The Wok Shop. Readers cited delayed orders, orders that were never received, and poor customer service. For those reasons, we've decided to remove this wok from our recommendations.

FAQs

Should I buy a nonstick wok?

Absolutely not. Most nonstick coatings cannot handle the high heat necessary for a proper stir-fry. They start vaporizing, releasing noxious fumes long before they reach the proper temperature. They make browning difficult, and it's impossible to get food to stick in place against the wok when you want to clear a surface to cook in the middle.

Should I buy a cast iron wok?

Cast iron is a passable choice for a wok. Unless you can find a thin-walled cast iron model, in general cast iron woks are a bit heavier than carbon steel versions, so motions like flipping when stir-frying are cumbersome. In comparison to other metals, it takes a relatively long time to heat up and cool down cast iron. The advantage? It offers a better nonstick surface. Finally, if you opt for a cast iron wok that's too thin, it will be extremely fragile&#;it can crack in half when set down too hard.

Should I buy a stainless steel wok?

Stainless steel woks are not ideal. Not only are they extremely heavy and difficult to maneuver, they also take a long time to heat up and cool down&#;a fatal flaw for anything that requires rapid, on-the-fly heat adjustments&#;like a stir-fry. Foods&#;particularly proteins&#;have a tendency to stick to steel.

Can you deep-fry in a carbon steel work?

Yes, you can absolutely deep-fry in a carbon steel wok. In fact, we have a whole guide to deep-frying in a wok, which can be found here. We like a wok for deep-frying because its flared, roomy, concave shape helps contain oil and splatters, amongst other reasons.

Can you steam in a carbon steel wok?

Yes, you can steam in a carbon steel wok. We have a guide to steaming in a wok here. You'll need a bamboo steamer or a circular steam rack and a wok lid to do so.

Can you use a carbon steel wok on a grill?

Yes, you can use a carbon steel wok on a grill. We did a whole article on stir-frying in a wok on a grill, in fact! If you want to take your wok cooking outdoors, we also recommend checking out an outdoor wok burner.

Are woks compatible with induction cooktops? 

If you have a carbon steel wok, then yes, it is induction-compatible. You can read more about induction cookware here, and more about how induction works in this article.

What are the pros and cons of using a wok on an induction cooktop?

While most folks use woks with gas burners, induction can be beneficial when cooking with this type of pan. This is because induction&#;which relies on magnetism to "heat" pans&#;provides a more focused, fast, and even heat than gas or even electric. Plus, you won't have harmful gas fumes clouding up your kitchen. That said, if you're using a round-bottomed wok, it won't work on induction, which has a flat, glass-topped surface.

Why We're the Experts

• Tim Chin is a professional cook and previously worked at America's Test Kitchen. He's written many recipes, explainers, and equipment reviews for Serious Eats&#;including woks and sauciers. He also heavily contributed to The Wok issue, helping to re-vamp several of our skill-based pieces, like guides for deep-frying and stir-frying. Tim grew up cooking with a wok, it being one of the first cooking tools he encountered in the kitchen. "In fact, my parents still use the same dinged-up Cantonese-style wok from those early years. Its handles have been replaced three or four times, the seasoning is jet black and about two millimeters thick, and honestly, it will probably outlive me," Tim says. "Now that I&#;m a full-fledged cook with some years of experience in restaurants and test kitchens, this review is a great opportunity for me to revisit a piece of equipment that has provided a large foundation of my cooking life."
• Grace Kelly is the associate commerce editor for Serious Eats. She has professional cooking experience and also worked at America's Test Kitchen. For this review, she tested a handful of woks we hadn't previously considered, including the ones from Mammafong and Joyce Chen.
• We tested 11 popular woks, spending about 40 hours evaluating the pans. We also recently re-tested our favorite wok (from Yosukata) alongside several new woks, to see if there were any others we could recommend. Happily, we found a few new top picks.
• After emails from readers, we removed our recommended wok from The Wok Shop, as readers cited delayed orders, orders that weren't received, and poor customer service.

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