Woks

Finding the right wok or stir fry pan

With their origins dating back thousands of years in China, woks have gained worldwide popularity due to their ability to cook large quantities of food quickly and efficiently. Characterised by their distinctive wide bowl shape and deep walls, woks are primarily used in Asian-style cooking and are designed to concentrate heat and pool cooking sauces in the centre of the pan. 

Carbon Steel, Cast Iron, Stainless Steel & Nonstick Woks

Carbon steel woks

Carbon steel woks can withstand high heat and distribute heat evenly, which makes cooking easier and faster. These types of woks are most commonly used in commercial kitchens as carbon steel woks require regular seasoning to build up a natural non-stick patina, resulting in a beautiful blackened appearance over time as the seasoning develops from cooking oils. With proper maintenance, carbon steel woks are incredibly durable and have a long lifespan. 

Nonstick woks

The great thing about non-stick woks is that you can ensure food doesn’t stick to the surface, making cooking and clean-up easier. The non-stick surface allows you to cook with less oil or grease. A non-stick wok is also a more convenient option as there’s no need for seasoning. Additionally, non-stick woks are versatile and ideal for cooking delicate foods such as fish and tofu, making them a great option for home cooks who want to expand their culinary repertoire.

Cast iron woks

The beauty of cast iron woks is their exceptional heat retention and even heat distribution, which makes them ideal for high-heat cooking techniques like stir-frying, searing, and deep-frying. Using a cast iron wok over time will also develop a natural non-stick surface, so you can use less oil or fat. Cast iron woks are also highly durable and can last for generations with proper care, making them a worthwhile investment for any home cook or professional chef.

Stainless steel woks

Stainless steel woks are incredibly durable and don't scratch easily, so you don't have to worry about damaging the surface with metal utensils. Stainless steel woks also don't react to acidic foods like tomatoes or vinegar, which can sometimes result in a metallic taste. They also heat up quickly and distribute heat evenly, so your food cooks more uniformly.

Choosing the right wok size for your kitchen

Woks come in sizes ranging from 25 to 40cm in diameter, household woks average from 30 to 36 cm.

Small woks

Small woks between 25-35cm are suitable for cooking meals for 1-3 people. It is also easier to handle and manoeuvre due to the lighter weight and smaller size. This size is perfect for home cooking.

Large woks 

Large woks typically range from 36-40cm and can cook meals for 4-6 people. Commonly used in commercial kitchens and restaurants where larger quantities of food need to be prepared quickly. This size is heavier and requires more effort to handle, but can accommodate larger ingredients such as whole chickens, making it suitable for family meals and larger gatherings.

Differences between a wok and stir fry pan

The key difference between woks and stir fry pans is their shape and how heat is distributed. The shape of a wok allows food to be pushed up the sides and out of the way, while other ingredients are cooked in the centre of the pan. The sloping sides of the wok make it easier to cook food at different temperatures. Stir-fry pans, on the other hand, have a wide and shallow shape that allows for quick and even heating, which is useful for searing or browning ingredients. The sides of a stir-fry pan are not as high as those of a wok, so it may not be as suitable for tossing and stirring ingredients.

Best wok brands

Ken Hom: In Australia, Ken Hom Woks are the top-selling commercial-grade woks that are widely used in the hospitality industry.

Scanpan: Hand crafted in Denmark, Scanpan woks are preferred by home cooks for their well known non-stick coating. Scanpan also has high quality stainless steel woks in their Impact & STS Ranges.

De Buyer: De Buyer woks, on the other hand, are a popular choice for chefs throughout Australia due to their commercial-grade carbon steel and affordability.

Other cookware to consider when purchasing a wok

Frying pan 
Saucepans
Chefs pans
Grill pan
Dutch ovens 
Casserole dishes
Cookware sets 
Roasting pans

FAQs

How to season a carbon steel wok? 

1. Start by washing it with hot soapy water and drying it completely. 
2. Then heat the wok over high heat until it starts to smoke and starts to change colour. Add a tablespoon of oil and swirl it around the wok to coat the entire surface. Let the wok cool down completely before wiping off the excess oil with a paper towel. Use a pair of tongs to hold the paper towel to avoid burning your fingers.
3. Repeat this process no.2 at least three times to develop the non-stick coating on the wok. 
4. Your wok is now seasoned and ready to use! 

How to clean a wok? 

To clean a wok, start by removing any food debris with a spatula or wooden spoon while the wok is still warm. Rinse the wok with hot water and use a soft sponge to scrub it gently with a small amount of mild detergent. Avoid using harsh abrasives or steel wool that can damage the wok's seasoning. Rinse the wok thoroughly and dry it completely before storing it. If there are stubborn stains, you can also fill the wok with water and boil it for a few minutes to help loosen the debris, then repeat the cleaning process.