Woks
Shop woks in carbon steel, cast iron, and non-stick from trusted brands. The right wok delivers high heat and versatility for stir-frying, deep-frying, steaming, and more.
Choosing the Right Wok
Carbon Steel Woks are the traditional choice favoured by professional chefs. They're lightweight, heat up quickly, and respond instantly to temperature changes, ideal for achieving proper wok hei (the smoky, charred flavour of high-heat stir-frying). With proper seasoning and care, carbon steel develops a natural non-stick surface that improves with use.
Cast-iron Woks offer excellent heat retention and even cooking, making them well-suited for deep-frying, braising, and other longer cooking methods. They're heavier than carbon steel but incredibly durable.
Non-Stick Woks provide easy cleanup and require less oil, a practical option for everyday cooking when you want convenience without the seasoning process.
What Size Wok Do You Need?
For most home stovetops, a 14-inch (35 cm) wok offers a good balance of cooking surface and manoeuvrability. If you're cooking for one or two people, a 12-inch wok works well. Professional kitchens or those with high-BTU burners may benefit from larger sizes.
Wok Features to Consider
Flat vs. Round Bottom: Flat-bottomed woks sit stable on standard home stovetops. Round-bottomed woks are traditional and work best on gas burners with a wok ring.
Handle Style: Long single handles offer easy tossing and flipping. Loop handles on both sides provide stability when lifting heavy loads.
Lid Included: Some woks come with matching lids for steaming and braising.
Frequently Asked Questions
Do I need to season a carbon steel wok?
Yes. Carbon steel woks require seasoning before first use to create a protective, non-stick layer. The process involves heating the wok with a thin layer of oil until it polymerizes. Over time and with regular use, this coating strengthens and darkens.
Can I use a wok on an induction cooktop?
Only flat-bottomed woks made from magnetic materials (carbon steel or cast iron) will work on induction. Check the product specifications to confirm induction compatibility.
What's the difference between a wok and a stir-fry pan?
Traditional woks have high, sloped sides and a rounded or small flat bottom, designed for tossing ingredients over very high heat. Stir-fry pans typically have a wider flat bottom and shorter, flared sides, better suited for home stovetops that can't generate restaurant-level BTUs.
How do I clean my wok?
For seasoned carbon steel and cast iron woks, avoid soap. Rinse with hot water, use a soft brush or bamboo scrubber, dry immediately, and apply a light coat of oil before storing. Non-stick woks can be washed with mild soap.
What can I cook in a wok besides stir-fry?
Woks are excellent for deep-frying (their shape uses less oil than a Dutch oven), steaming with a bamboo steamer insert, smoking, braising, making soups, and even popping popcorn.
