Which wok is safest

If it had one flaw, it's that its larger flat floor caused sauces and liquids to reduce a bit too quickly. But this remarkable evaporation rate also makes it quick to char and a literal hotbed of action, leading to crispy fried rice, tender-crisp vegetables, and juicy proteins. My chicken browned nicely with agitation, and beef seared gloriously. Through all of that, it actively held onto the burner heat instead of radiating it outwards or upwards, making it much more comfortable to work over than any other wok we tested.

Although that makes capturing wok hei nigh impossible since you need some scorch action to get there, the weighted trade-offs make it — dare I say it — as close to worth it as you can get. For instance, you barely need any oil to get it going and things will still at least toast up.

Plus, this surface cleans like an absolute dream. In general, this Italian-made wok is a winner. Zwilling J. Henckels may be a leader in cutlery, but they've nailed this piece of cookware. This wok hefty sears in that elemental way only iron can, and pleasantly surprised in a myriad of ways.

Pros: Ready-to-use and seasoned, vented lid and frying rack included, naturally nonstick, imparts subtle earthiness onto food, very durable. Cons: Walls are not very high, smaller capacity, heavy, loop handle and weight make it hard to grease. I'll admit that I was at first skeptical of this one. Brand-new cast iron can be difficult to work with, requiring lots of seasoning before you love it.

Additionally, cast iron is heavy , which makes it a terrible candidate for toss-cooking, and the handles retain a lot of heat.

This means shaking the pan while in use and adjusting its positioning on the stove isn't really an option. Then there was the fact that the brand stopped advertising it as a wok Staub now calls it the " Perfect Pan ,". And upon receiving it, I was unimpressed by the low height of the walls.

However, my preconceived notions were thrown out the window as its performance edged it out against other loop-handled woks. The enameled surface solved the problem of seasoning — it was ready to use right out of the box. The textured quartz-flecked interior seared like nobody's business, sealing velveted meats with instantaneous Maillard reactions as the center of each bite slowly cooked through during stir-frying. And this interior was much, much easier to clean than basic untreated cast iron cookware.

Most importantly, the Perfect Pan was able to infuse a sense of elemental wok hei into the food without any flipping, fire bursts, or other feats of showmanship. Just this hint of the breath of the wok was enough to blow me away. A reinforced and well-defined flat exterior bottom helps drive heat through the metal evenly, while the interior floor, smoothly sloping and gracefully curved, showed no indication of the outside's hard edges.

Meat chars, then sticks, but not to the point where it breaks apart dry and woody, as occurs in some woks. Brown sauce emerges highly concentrated in flavor from quick reduction, yielding a more deeply flavorful stir-fry than others. When making fried rice, the egg released surprisingly well, and as can be predicted of cast iron, this pan locked in a gorgeous sear on the beef. Onions popped and smoked as proper to fried rice instead of caramelizing, adding to the smokiness of the dish.

Tomatoes blistered immediately, and the baby bok choy stayed crisp on the side walls. Plus, the slower heating of this material gave me more zones to work with. The height, although not ideal, was adequate for fried rice, grabbing onto it instead of popping the grains out, and gave it a lovely bibimbap-type crust after time pressed against the walls.

In all, if flavor is more important to you than convenience and freedom of movement both of and within the wok, this is the one to beat.

Less costly than many of the high-end woks tested, this portable, high-capacity unit offers all-in-one convenience. Pros: Really stable, aesthetically pleasing, frees up stovetop, easy to clean, plentiful safety features, fully round bottom, portable. Cons: Does not get as hot as a stovetop wok, can't deep fry in it, too tall to be comfortable on a countertop. With their flared edges, woks have big stovetop footprints.

Getting one that will feed the gang can take a neighboring burner or two out of commission. An electric wok solves that problem by getting you off the stove entirely. With a brushed metal exterior and proportionate lines, this one does it with style. On paper, there's a lot to love: it's watts more powerful than the average electric wok; has a sear setting that claims to reach degrees Fahrenheit; is a pleasure to handle, from chunky ergonomic stay-cool handles to contoured levers; has an extra deep, fully rounded basin; and comes with a domed glass lid.

Most importantly, its heating element is a uniquely butterfly-shaped coil that wraps halfway up the wok to better emulate real-life flames. Performance-wise, though, it doesn't spark as much joy. It heats up reasonably fast, but is inexplicably unreasonably slow to cook. The sear function doesn't do its job well, leaving the chicken pale and tough as extruded liquid struggles to evaporate. The slick inner walls make it all too easy to crowd ingredients as they slip down into the well, making it difficult to utilize the heat zones of the wok wall.

So if there's such a thing as too nonstick, this might be it. How does it redeem itself? Well, the convenience factor is tremendous. And really, it's a gorgeous piece of machinery. It gets the job done, albeit in a generic, Westernized kind of way.

The flavor isn't as deep as with a stovetop wok, but it'll be comparable to cooking on an electric range, and is a great portable option for when you don't have access to a stove, like while camping or boating. It's also fun for dinner table show-cooking to entertain the kids, and its safety-focused engineering and dishwasher-safe cleanup shows that families are definitely a target audience for this small appliance.

Calphalon Elite Nonstick Wok 13 ": Overall, this is a serviceable, multi-use wok that satisfies across the board. Its larger, triple-riveted softly square handle boasts a higher arc for better balance and grip. I felt a sense of maneuverability and control as I rotated oil around the basin.

The smaller flat bottom slopes gently into the curvature of the walls — a smooth transition that eliminates scraping around the hard edges some flat-bottomed woks have. However, the rounded floor meant I had to be more mindful of crowding to prevent steam from concentrating. This affected the chicken, which dried out in comparison to other tested woks. But because it's so flat and wide, burner flames are directed across it instead of up and around. Since the floor gets so hot, I ended up mostly using the wok walls, leaving an oversized well of dead space.

My chicken caught and tore, and broccoli, while surface-scorching nicely, required more time to cook through. Stainless steel is not forgiving and even less so with an ingredient that's so notoriously sticky. However, if you're comfortable with cooking on stainless steel and looking to cook for a crowd, this could be a good option. Anolon Advanced Home Hard-Anodized 14" Wok : The Anolon is thinner and more tensile, but ultimately couldn't compete against stick-handles for flexibility in cooking style.

While I appreciated that this wok came with a hybrid domed lid — half metal, half glass for the best of both worlds — the edges were very sharp and can scratch kitchen surfaces. This is perhaps one of the hottest woks, though, and would have been the top pick for tumble-cooking had the Staub not been able to imbue the recipes with such earthiness. Joyce Chen Pro Chef Excalibur Nonstick : Coming from such a notable and well-recognized name in Chinese cuisine, I expected much better usability from this wok.

I was disappointed to find that the angular, bulky handle is uncomfortable in small hands and made the pan very heavy in spite of the lightweight metal used. The sandpapery nonstick finish is also not so nonstick. Calphalon Contemporary Nonstick 12" Flat-Bottom Wok : This model was grandfathered into this test — an oldie I've had for some time from a less premium line than Calphalon's Elite version, which took home the title of best overall.

Having been in my rotation for several years already, it was a let-down that such premium piece of equipment did not age particularly well, losing its nonstick coating in patches. It was okay for the years I had it, but compared to the upgrade and its competitors, it's a weak contender. The sharp-edged channel handle dug into my hand, the basin is too shallow, the pan itself too heavy, and the heat distribution too even, eliminating the cook zones integral to proper woking.

Like all cast iron cookware, it becomes even more nonstick with continued use. It holds onto heat for a long time, allowing your food to blister and char to flame-kissed levels, and it will last forever if cared for properly.

This pre-seasoned jumbo wok by Bruntmor improves upon the basics with extra-wide handles and a wide flat-bottomed, but still slightly curved, base that provides stability without sacrificing sloped surface area. For the most authentic wok-cooking experience, splurge for the Breville Hot Wok Pro view at Williams Sonoma , which includes an entire kit that is priced competitively against our Best Overall pick, the Calphalon Premier Nonstick Wok view at Amazon , which has undergone an impressive proprietary upgrade, including a metal utensil-resistant, sear-geared finish.

By Bernadette Machard de Gramont. Traditional woks are constructed out of carbon steel, an alloy made of iron and carbon. It has many similar properties to cast iron: it holds heat well, can be used on any sort of cooktop including open flame and induction , and is extremely durable. Carbon steel is lighter and less brittle than cast iron and is also more responsive to changes in heat. The malleability of carbon steel also lends itself well to shaping and pressing, so the surface of a carbon steel pan will be smooth in comparison to the rougher surface of a cast iron pan.

However, raw carbon steel requires a lot of seasoning, and all carbon steel is higher maintenance than other materials, as it must be hand-washed , kept dry, and oiled frequently. This heavy-duty material is the top choice for high-heat cooking because of its ability to maintain heat—this makes it the perfect choice for searing and deep-frying, and also for keeping foods warm for a long time. While cast-iron requires a little bit of special care to maintain its seasoning, cookware made from this material has a very long lifespan and can be used on virtually any cooktop.

As with nonstick skillets, foods cooked in nonstick woks release easily thanks to the slippery coating, and any debris leftover from cooking is easily removed. Nonstick coatings can come in a few forms, from cutting-edge ceramic to hard-anodized aluminum. Stainless steel is a top choice for quality cookware because it is durable and resistant to stains and other damage.

These types of pans are not only beautiful to look at but will also stand up against sharp or metal cooking utensils without getting scratched. Plus, they are generally easy to care for. Home woks come in a wide range of sizes, from small 8-inch versions that are ideal for singles, all the way to 36 inches for feeding a party.

A good average size to have is a or inch wok, which fits well on a standard stove, and can typically feed three to four people depending on their appetites. It will give you enough room to stir-fry a generous amount of food without worrying you might accidentally toss some of it out of the wok.

Traditional, round-bottomed woks are meant to be used with a special stove featuring a burner that is fitted to cradle a wok. This setup creates a hotspot at the bottom while sending heat up the sides of the wok, and also allows for a smooth scooping motion to stir ingredients around.

If that sounds like a hassle, opt for a flat-bottomed wok—this style will sit directly on your existing cooktop without needing any special accommodations. Restaurants that specialize in wok cooking often cook at temperatures higher than you can achieve on a home stove, so a traditional carbon steel wok will easily stand up to the highest heat on your range.

Cast iron and stainless steel can also withstand high temperatures—double-check with the manufacturer to verify the cooking range of your wok. As with most cookware, woks can vary greatly in price. Larger manufacturers, like Calphalon and T-fal, will typically offer a warranty on their woks, protecting you against defects in workmanship or material.

Some companies may limit their warranty to a specific number of years and may note that it does not protect against normal wear and tear or improper use. Its product line includes full sets of nonstick cookware, individual pans, and specialty pieces such as grill pans and woks. Based in Ohio, Calphalon has been a leading producer of premium-quality cookware since It is responsible for the invention of hard-anodized aluminum cookware using a technique adapted from the aerospace industry.

Traditional carbon steel woks can be cared for very similarly: use a non-abrasive scrubber and water to remove any debris, wipe the surface dry with a paper towel, then follow this guide to maintain its seasoning.

One can deep fry, steam, poach as the shape allows for more efficient use of liquids like water and oil. Since heat is the most important element for successful wok cooking, you'll want to make sure your pan is preheated before adding any of your ingredients, particularly before you stir-fry. Once the oil is smoking hot, add your ingredients—you're more likely to achieve something close to wok hei this way. A gas stove, while still not ideal at residential safety levels, is an improvement over electric, and a significant one if yours is equipped with a turbo burner.

Gas burners have a dead zone in the middle, which means that although the sides of your wok will get hellaciously hot, the base will have several inches of indirect heat right in the spot you want to sear. Typically, a wok ring is a piece of metal that cradles the base of a round wok, keeping it in place above your gas burner and concentrating the heat around the curve of it.

It is also called a wok stand and can be used to place your round-bottomed wok on a counter or table for serving. Flat bottoms are an evolutionary allowance for flat cooktops. On the other hand, flat bottoms center the hot point on the surface that touches the burner, taking a longer time for the sides to capture and keep higher temperatures. Although flat-bottomed woks provide more direct-contact surface area for moisture to evaporate, it also creates a larger pool for it, too, which often collects faster than it can vaporize, resulting in boiled, not stir-fried, dishes.

To avoid this, seek out smaller bases and higher walls for best performance. The product of two generations of immigrant restaurateurs, she literally grew up in a commercial restaurant kitchen, surrounded by woks and the roar of the open fires that gave them their magical breath.

Her dream home kitchen includes a range or even just a burner! Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Because these are also in tri-ply steel, this wok can be placed in the oven and under grills, too.

You can also brown steak mince in this for ragu, which adds a nice char and colour to the meat. Samuel Groves pans are always a delight to use and this wok was no exception. We like the chunkiness of the faux wood handles on this budget-friendly option, which is perfect for young cooks. Part of a range of kitchen equipment for international dishes, the dual bamboo handles make this good-looking wok a suitable hob-to-table model. This wok is made from coated non-stick carbon steel and it heats quickly and evenly, searing beef for teriyaki without losing heat as ingredients are added.

The hook-on tempura rack is a bonus for letting deep-fried ingredients drain while staying hot. This is a very generous, deep wok that can easily handle frying for more than four people. This marble-effect pan should be used in the same way as a more traditional iron wok: seasoning it with a coating of oil before use and handwashing only. It can be used on both gas and induction hobs with great results. The pan has an anti-scratch coating and three-layer titanium coating for extra durability. We like the feel of this pan, which has a smoother inner than most — ingredients slide effortlessly around over the surface, making it easy to cook everything evenly with a bare minimum of oil.

A classic, non-stick choice, this wok is for those non-purists who like to stick a wok in the dishwasher — great for family cooking, and at a solid mid-price point. Round bottomed and made of carbon steel, this wok requires a gas hob and does need a bit of prep before use. Seasoning keeps the metal in good condition and prevents sticking.

There are helpful instructions on how to do this and online videos if you get stuck. Though a little time consuming, the prep is worth it for the searing and flavour produced by a traditional carbonised wok.

Reasonably priced, this wok has a comfortable bamboo handle, heats fast, is light and well-balanced. This large capacity wok is ideal for feeding large families or a crowd of friends.

Its large flat base keeps good contact with an induction hob and works equally well on gas and electric. It does require some storage space but thankfully has two cast stainless steel handles rather than a long stick. The handles do get hot so keep your oven gloves close to hand. The wok heats evenly and fast. Impressively, the non-stick is proof to C and it comes with a large domed lid making it a versatile pan for steaming and poaching.

In the test we concentrated on stir-frying. We tossed, stirred, tilted and shimmied to see how much food might escape from the pan. A variety of utensils were used to test convenience of shape and durability of surface. Some long-handled woks have a small second handle to help with balance.