Picking the right wok is no easy task, especially in a marketplace where woks of all varying sizes, shape, material and design exist. Traditionally made woks are actually hammered by hand and they allow food to be pushed and kept at the side easily. This is because the hand hammering creates uneven indents that prevent the ingredients from slipping back down. Stamped woks are made from a single sheet of rolled steel and are widely considered to be of inferior quality. Besides the traditional woks, many cooks also recommend the modern spun woks, which are made from carbon steel. It can conduct heat that’s high enough for frying, or creating that coveted “wok-hey” taste.
Overloaded by the amount of information? Fret not because we’ve wok-ed out a recommended list just for you: