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Best Wok Reviews

Purchasing a wok may seem like a simple process, but browsing through the best wok reviews will help you make a purchase that won’t give you buyer’s remorse.

Bellow you can find a table with our top picks. If you’re interested to find out how we made our decisions, or just to get a little bit more understanding on woks, you can read our guide bellow the chart.

Name Rating Best Deal
Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel

 ★★★★★ 

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Helen Chen’s Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set

 ★★★★½ 

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Helen Chen’s Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles

 ★★★★☆ 

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Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set

 ★★★★☆ 

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Keilen China Village Nonstick Carbon-Steel 8-Inch Stir-Fry Pan

 ★★★★☆ 

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While a wok is not necessary for cooking Chinese food, it provides certain benefits.

The bowl shape provides very even heat, so food is cooked quickly and consistently. Less oil is necessary during cooking, which makes more healthy food.

The shape ensures the food does not fly out of the pot and onto the stove during the stirring process.

What Material is Best?

As you will find out after reading the best wok reviews, woks can be found in cast iron, stainless steel and carbon steel. Cast iron is effective because it provides for even heating.

However, a cast iron wok will take longer to heat up and cool down. Because cast iron is such a heavy material, these woks are cumbersome to lift and maneuver. Making the material thinner to solve this problem can leave the wok prone to cracking.

Stainless steel woks take a long time to heat up and cool down. This a problem during the stir-fry process, because rapid heat adjustments are required for good results. They are also very heavy and difficult to manage.

Most experienced Asian cooks will recommend carbon steel because it heats up and cools down quickly, heats evenly, and it is light and easy to handle. Look for a steel gauge of at least fourteen, or a thickness of two millimeters.

Pressing on the sides should not cause them to bend. When properly maintained, carbon steel will develop a virtually non-stick surface naturally, like cast iron.

Usually, you will get what you pay for. Not so in the world of woks, where the best options is one of the more affordable options. Don’t let the small price tag scare you away.

What Shape is Best?

A round bottom will not work on western stoves unless you have a special wok insert. The best option is a wok that has a four to five inch flat surface in the center so the wok will stand steadily on the stove. The sides should slope gently out to twelve to fourteen inches in diameter.

What Type of Handles?

Cantonese style woks have two small handles on the sides. Northern style woks have a small handle on one side, and a longer handle on the other. This long handle makes it easier to flip and maneuver the wok.

What Manufacture Type is Best?

Traditionally, woks are hand hammered. The slight indentation pattern allows the food to easily be pushed to the side and stay in place, while more food is added to the center of the wok. They are an excellent choice, but it may be difficult to find one with a flat bottom.

A stamped wok is made by pressing a piece of circular carbon steel into a mold-making machine. This is the most inexpensive type of wok, but it has smooth sides, making it difficult to maneuver the food effectively. They are also usually made of low-gauge steel, making them flimsy and prone to hot spots.

Spun woks are manufactured on a lathe, which produces a pattern of concentric circles on the surface of the wok. This provides the same advantage as the hammered woks, allowing the food on the sides to remain in place.

They can be found with flat bottoms, heavy gauges and long handles.

Maintenance Guidelines

Similar to cast iron, the surface of carbon steel will improve with time and proper care. Follow the directions, and remove the protective film of oil before first use.

This film protects it from rust while packaged. To do this, scrub the wok with hot soapy water and place it over high heat until smoke forms. Rub it down with oil using a paper towel held with tongs.

After completely drying it, rub on some vegetable oil to prevent it from rusting and to develop the non-stick surface. After this preparation process, do not scrub the wok again.

Rub down with water and a soft sponge to clean it. The surface will change color over time from silver to black; this means you have a well-seasoned wok.

Below is a list of some of the most popular and best-rated woks, listed from least expensive to the most expensive:

Keilen China Village Nonstick Carbon-Steel 8-Inch Stir-Fry Pan

This wok received five star ratings from reviewers. It has a Xylan nonstick coating; no seasoning is necessary. This is a small sized wok, and it is appropriate to cook a meal for two or to cook a side dish for a family. It has a flat bottom, so it fits well on any stove. There were no negative comments, simply notations regarding the small size.

Click Here to find the Best Deal on Keilen Asian Stir-Fry Pan >>

Helen Chen’s Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles

This wok is larger and is appropriate for making a meal for a family. It has a long, heat resistant bamboo handle and a flat bottom for compatibility with your stove. It is created by Helen Chen, the daughter of professional Chinese chef, Joyce Chen. Some reviewers complained about the bamboo handle, saying it is flimsy, falls apart easily and is not heat resistant. Despite this, the wok received five star ratings from most reviewers.

Click Here to find the Best Deal on Helen Chen’s Asian Wok >>

Joyce Chen Classic Series 4-Piece Carbon-Steel Wok Set

This set received four star ratings from reviewers. The set includes a fourteen inch wok with a flat bottom, dome lid, bamboo spatula and recipe booklet. The wok requires seasoning, and is hand wash only. The Joyce Chen Series was created by Joyce Chen, a professional Chinese chef who was unsatisfied with the Chinese cookware available in the United States, so she created her own. Reviewers love that it is lightweight, yet sturdy. The only complaints seemed to be from reviewers who did not season the wok properly before use, which caused the wok to rust.

Click Here to find the Best Deal on Joyce Chen Carbon-Steel Wok Set >>

Helen Chen’s Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set

This set is also created by Helen Chen, daughter of Joyce Chen. It includes a fourteen inch wok, domed lid, bamboo spatula and recipes. Seasoning and hand washing is required. It has a flat bottom. This set received an average of three and a half stars from reviewers. There were several complaints about rust developing, even after proper washing and seasoning.

Click Here to find the Best Deal on Helen Chen’s Asian Carbon Steel Wok Set >>

Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel

This set received an average of three and a half stars from reviewers. Some reviewers were very happy with the wok and its results; some reviewers reported rust developing after closely following the seasoning directions. Some reviewers reported noticing hot spots in the wok, preventing even cooking.

Click Here to find the Best Deal on Jotce Chen Pro Carbon Steel Wok >>

Get your Asian inspiration while doing your research in the best wok reviews. Then start enjoying take-out quality dishes made at home.

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