Best wok America’s test kitchen. The design of woks originated in China and they are now used throughout the world. This versatile cooking pan comes in a variety of materials and forms, but its signature shape makes it incredibly recognizable.
A wok is a type of frying pan, but it’s special in that its concave shape enables better heat distribution. This occurs because of the sloping sides on the inside of the wok, as well as the types of materials that are used to make them.
With this better heat distribution, you receive fewer hot/cold spots while cooking, which means that everything will finish cooking at about the same time! Also because its shape makes tossing ingredients incredibly easy to do without losing too much food or burning it.
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6 Best wok America’s test kitchen
|Craft Wok Traditional Hand||Check Price|
|Lodge Pro-Logic Wok with Flat||Check Price|
|Calphalon Signature Hard-Anodized||Check Price|
|Joyce Chen , Classic Series Carbon||Check Price|
|Kenmore Hammond Flat Bottom||Check Price|
|Bielmeier Wok Pan 12.5", Woks and Stir||Check Price|
1. Craft Wok Traditional Steel Pow Wok with Wooden
This 14-inch rustic commercial wok has a long history. Members of our Customer Service Unit have been making their own for the family since 2014, and they just keep getting better.
The craftsmanship has provided them with daily use as well as resources to learn more about this style of pan.
If you’re looking for a traditional carbon steel wok that’s perfect for those who prefer round bottoms, this is it.
You’ll be able to prepare oriental dishes on hot stoves such as electric or induction that wouldn’t support flat pans like these due to their inability to dissipate heat evenly.
If you want to start seasoning and using your new carbon steel wok right away we’ve included step-by-step instructions on how best to go about doing so.
Handcrafted by Chinese craftsmen in Guangzhou. This wok is made for chefs who know the ins and outs of using a wok over high heat, and it’s also made for chefs who can handle a classic wok crafted from a single piece of metal. Wok weight: 4.6 pounds (2.1 kg).
Solid but not light enough to make you wish you hadn’t picked up quite such a heavy, old-fashioned piece that has been passed down through generations of professional chefs specializing in traditional dishes that involve stir-fries with plenty of oil. Steel helper handle, riveted onto the side to add strength.
2. Lodge Pro-Logic Wok with Flat Base and Loop Handles
The Lodge 14-inch seasoned cast iron wok has large handles and a flat base to make it easier to transport, handle, or store. Its curved sides make the pan great for Asian cooking which is typically stir-frying.
The natural oil coating on it offers outstanding heat retention and evenly distributes energy across all parts of the cookware, which results in uniform heating that will cook your food perfectly without hot spots.
With over 150 years of cast-iron manufacturing experience, Lodge knows what it takes to make a one-piece cast iron wok that is designed to last.
The Lodge 14-inch Heritage Cast Iron Wok features two interesting design features that are pretty unique for woks today a deep rounded shape and an oversized flat bottom.
These features are great for searing meats or quickly cooking up a big mess of vegetables. The flat bottom ensures even heat distribution which helps to maintain the high heat required for fast stir-fries and this isn’t your grandma’s stir fry.
We recommend using oil with this seasoning-rich iron-carbon because it will develop nice non-stick properties over time just like grandma liked hers.
3. Calphalon Signature Nonstick 12-Inch Flat Bottom Wok
Calphalon Commercial Hard-Anodized Nonstick features a durable, anodic aluminum exterior and tri-ply construction that’s produced from stainless steel for superior heat conduction that works to heat food evenly from the bottom to the top of each pan.
The hard-anodized aluminum construction is coated with a special nonstick coating, which is proven to be 1.5x more durable than nonstick without this coating.
Plus, Calphalon pans are oven-safe up to 500°F, so they can move seamlessly from the stovetop or oven without missing a beat.
Several factors go into making a great product. One way to ensure better performance, durability, and fewer problems are with multiple layers of nonstick surfaces.
Calphalon Signature Nonstick Cookware is made with 3 durable layers of non-stick cookware. These layers create a more powerful, longer-lasting non-stick surface that you can use with metal cooking utensils, and they provide the flexibility to move up or down in size.
4. Joyce Chen, Classic Series Carbon Steel Wok Set
This wok is made of competent carbon steel material which helps the heat spread itself evenly over the sides and bottom to harden food quickly.
The long wooden handle opposite of the spatula allows you to cover the lid with it whenever the need arises for keeping in moisture and nutrients at all times. You need this!
Safe for use on either gas or electric cooktops; hand wash. Not for inexperienced cooks; properly season before first use and clean after every use as instructed by the manufacturer.
Stainless steel shedder will heat up faster than carbon sides; allow sides to heat before adding ingredients. Season your wok regularly and each time you do, the patina will deepen and darken in an attractive manner.
This means there won’t be a chance of rust forming and wrecking your wok.
5. Kenmore Hammond Flat Bottom Carbon Steel Wok
A versatile flat bottom wok perfect for stir fry, steam, deep fry or even just quickly heating up last night’s dinner.
The 14” Flat Bottom Wok is made from heavy gauge 1.8-millimeter carbon steel that retains and distributes heat evenly and double riveted acacia wood handles that resist heat and provide an ergonomic grip.
The best way to cook food with ease is to use the correct kind of pan. A wok, although not an everyday pan for most people, does come in handy when cooking stir-fry.
The best thing about this Nordic Ware Naturals wok pan is its flat bottom that allows this wok to sit perfectly on all stovetops, including gas, electric, ceramic, and induction stoves.
Additionally, it’s very important to make sure you use the correct oil or grease (depending on what you are cooking) because if you don’t your meal could end up tasting like very unhealthy grease.
That’s another reason why this pan is fantastic because it’s PFOA and PTFE free meaning that there will be no taste of these materials during or after your meal!
6. Bielmeier Wok Pan Best wok America’s test kitchen
These Woks and other kinds of skillets can be used in multiple ways, making them great to incorporate into your kitchen and lifestyle.
Here’s a list of the different ways to use woks, Utilize them for your traditional stir-fry meals. Woks are excellent for cooking up large chunks of veggies, meats, and other foods all at once.
It is recommended that if you’re going to cover your wok with a lid, use cast iron as this will aid in even heating. If you like how the look of your wok develops over time, make sure to keep it well oiled after each use.
An Asian wok is a type of Chinese cookware that can be used to make a variety of different food. Non-stick, there is no need for a chemical coating thus it is more durable than the nonstick pan.
Moreover, our product will not rust because we have adopted the nitriding process which hardens the surfaces creating an anti-oxidant barrier on top of the steel.
It’s not difficult to clean because there are no dark particles stuck on the surface. Asian Way products are safe to use up to 450F/230C in standard ovens or even on gas stovetops for your convenience.
(Guide How To Use Best wok America’s test kitchen)
What is the point of a wok?
A wok is great for stir-frying because the sloping sides contain food being cooked on the bottom, and reduce contact with oil. Because of how fast it can cook, a wok can save you money on your electric bills while cooking less food at a higher temperature.