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Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
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Top Of The Best Woks Reviewed In 2018Last Updated January 1, 2019
№1 – Helen Chen’s Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 14-inch, 3 Piece Set
№2 – Saflon Titanium Nonstick 11-Inch Wok Pan, 4mm Forged Aluminum with PFOA Free Scratch-Resistant Coating from England
№3 – Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 by Craft Wok
What we looked for
Handles: I wanted a wok that was easy to hold and, more importantly, kept your hand away from the flames. It had to be sturdy too.
Cost: Woks take a battering, and for that reason, even though they can last a lifetime, if you do care for them realistically they are a once-a-decade purchase. For this reason my choices all come in under £35.
Choosing The Right Size Wok
The size of the wok you need is based on what you intend to do with it. If you want a good all-purpose wok that can make a dish for two people, then the best choice would be 1to 1inch wok with a to inch flat bottom. This will give you enough high-heat surface area to sear meats and vegetables at the bottom and still providing lots of room to move food around when stirring or flipping it.
Woks are very affordable, so Asia cooks often have two or three woks of different sizes in their kitchens. If you are serious about stir-frying and cooking more Asian meals, maybe that makes sense for you as well.
If you have a family of four, you may want to consider a 14-inch or 16-inch wok.
How to Get a Handle on Your Wok
Woks come in two different styles when it comes to handles. Cantonese-style woks typically have two handles on either side to make them easy to lift in and out of the traditional Chinese wood stove. These round bottom woks are typically left in place on the range top and do not allow the chef to pick up the wok when it is hot and toss or serve food.
Northern-style woks have a single long handle on one side. Sometimes Northern-style woks will also have a smaller “helper-handle” on the opposite side. This is the type of wok that most cooks recommend. The large handle makes flipping and handling the wok easier, while the short helper-handle makes it easy to lift when the wok is filled with heavy soup or other ingredients.
Most flat bottom woks today have a long handle made of metal or wood, like a skillet. This long handle makes it easy to move and tilt the wok when stir-frying. Most also have a small “helper” handle on the other side, so the wok is still easy to lift.
Another factor to consider is what the handles are made of. Hand hammered woks typically have a hollow metal handle. The metal handle stays cool to the touch for quick stir fires. However, if you are using your wok for 20 minutes or more over high heat, the metal handle will become too hot to touch and you will need a towel or silicone slip-on handle to lift or move your wok.
Comes with a two year guarantee
The nonstick coating inside the wok may come off. However, this issue is covered by the two year guarantee.
What customers love most about this product is how well constructed it is and also the fact that it is non-stick. The non-stick aspect of this pan makes it easy to clean up as food hardly sticks to the pot. And the best part is that it is dishwasher safe.
Joyce Chen 21-997Classic Series 1Inch Carbon Steel Wok (Best Steel Work for the Money)
With this wok you can also deep fry, steam and simmer your foods. This wok heats up well so your food will cook the way it should. For full flavoring the pan should be seasoned before it is first used. Tt is also part of the classic series by Joyce Chen.
This 1inch carbon steel wok set is flat bottomed, which helps distribute heat evenly. With 1.mm carbon steel it is sturdy and durable, heats up quickly and can be used on both electric and gas stovetops.
Customers who have used this product like that they don’t need pot holders to lift this pot as its wooden handles stay cool. They also love the combination of the long handle and the little helper handle. Which makes it easy for them to work with the pan.
Joyce Chen 21-9972, Classic Series 4-Piece Carbon-Steel Wok Set
This four piece wok set is made up of a 1inch carbon steel wok, 1inch bamboo spatula, nonstick steel dome lid and a recipe booklet, giving you everything you need to create meal after meal. Safe to use on electric and gas stovetops, its wide top and narrow bottom makes it possible to fry with less oil. Made with 1-1/mm gauge carbon steel it heats up fast and evenly, for meals that are thoroughly and perfecrtly cooked.
As with other carbon woks, this item should be seasoned before use. Hand washing is recommended for this cooking pan and it should also be dried before storing. This product makes an ideal gift as it comes in a gift box.
Customers who purchased this product love that it is light-weight which makes lifting a breeze. They also confirm that as long as the wok is properly seasoned before use, it will produce good results and cleanup is easy.
1Inch Carbon Steel Wok w/ Helper Handle (Flat Bottom) USA Made
Most customers love that this wok can be used on any range of stove top because of its flat bottom design. They also love its padded bottom of steel as it helps the wok hold heat very well.
Size and Height
The height and diameter of the product should be considered. Also check its concave properties. If you get one that is too deep, the heat will be retained in the bottom and the transfer of heat to the sides will not be adequate and reslt in uneven cooking.
On the other hand, if it is too shallow you will not be able to move and toss foods up the sides. The ideal diameter should be a 1inch pan with a minimum of inches for the flat bottomed ones, and a depth of inches.
Woks come with different handles: some have a long handle on one side and a loop handle on the other side, some come with two small loop handles opposite each other, while others simply have only one long handle. All the handles serve the same purpose: to lift the wok up. Choose your wok based on your preference and technique.
Accessories and Utensils
Some woks are sold individually while others come in a set that consists of a lid, ladle, burner rings steamer tray, spatula, etc.
Deccide what you will use the wok for before you choose one. Besides stir frying, there are other options like steaming, smoking and deep frying and all these will require extra pieces for successful cooking.
These pans sustain a lot of wear and tear, and although they should last longer than years it is recommended that they should be replaced every decade.
Height and diameter
When considering the dimensions, check the concave properties of the wok. Extreme measurements, i.e., too deep or too narrow has their disadvantages. Too deep means that the heat will only serve the bottom and the sides will not get much of it which will result to uneven cooking.
On the other hand, a shallow wok will make difficult to move and toss the food on the sides. Suitable measurements go to a 14-inch pan with a minimum of inches if you buy the flat-bottomed type. The depth should be about inches which is considerate to hold enough food for cooking.
All the handles on the wok are meant for one purpose: to lift it up. They come in different handles with some having a long one on one end and a looped handle on the other end. Others will have looped handles opposite each other while the rest will have one long handle only. Choose what you prefer and the technique you like when lifting the wok.
Other supporting utensils might come in handy depending on what you use the wok for. Some are sold solo while others will have a lid, spatula, ladle, and burner ring steamer tray among other accoutrements. First, check on why you need the wok before you decide on what else to add to the shopping list for successful cookery.
Taking a few steps before using your wok can make the difference between it being the love of your kitchen life or sitting spurned in the cupboard.
The perfect, blackened, non-stick surface will develop gradually with use but proper preparation is vital for giving this a kickstart and ensuring rust is kept at bay.
Most woks will be sold coated in machine oil to protect the metal. This must be removed first by scrubbing with hot, soapy water then drying and heating to remove any moisture.
For simple seasoning, coat the wok in vegetable or canola oil but never olive oil, because it burns at high temperatures.
Make sure all ingredients are cut into even-sized pieces, so they cook through in the same time, and place them within easy reach of the stove.
The order that ingredients are added will affect the flavour of the dish.
For Terry, a good rule of thumb is oil, then meat, then sauce, then veg.
The heat of a domestic wok burner will rarely match that used in a restaurant, so Graeme says the secret is to cook each ingredient separately, in small amounts, then combine at the end.
And when wok-frying veg, he says to add a splash of stock or water, so the steam helps the cooking process.
My favourite stir-fry dish is Pad Thai. It seems like an easy dish everyone can cook but, to achieve perfection, the flavours must balance. My recipe includes rice noodles, dried shrimp, preserved turnip, tofu, egg, garlic chive, bean shoot, sriracha (chilli sauce), tamarind paste, oyster sauce, fish sauce, palm sugar syrup, rice wine vinegar, crushed peanut and any protein you need.
Stir-fry mixed vegetables with oyster sauce: Cook veg with seasoning, a few drops of garlic oil, oyster sauce and lightly thicken with cornflour.
You can definitely get good smoke using a wok to cook things like a nice piece of dry, aged steak. Put woodchips in the bottom of the wok and stick a round cake rack over the top of that. Cover it with a lid or stainless steel bowl and you have got yourself a mini kettle barbecue.
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YOU CAN’T WOK THE WOK WITHOUT THESE AMAZING WOK SPATULAS…
There’s nothing truly better than the delicious smell of stir fried vegetables and meats cooking over the burner. As a child in an Asian-American family, this is something that I was lucky to experience regularly. However, with good food comes great quality cookware. We found some of the best wok spatulas on the market and tested them for your viewing pleasure.
A step up from aluminum in terms of both durability and price is stainless steel. Significantly longer lasting, stainless steel is rugged and easy to clean. It’s heavier than aluminum, so it may be harder for some cooks to handle, but it can take a lot of abuse without denting or warping. Stainless steel conducts heat at a moderate rate, meaning it might get up to cooking temperature a little more slowly than aluminum, but it can turn out food faster because it retains heat well. That means it can stay hotter when cold foods are added and lose heat slowly when they’re off the burner.
Stainless steel is not a very porous material, so it won’t transfer flavor between dishes, and its low reactivity makes it a good choice for acidic foods like tomato-based sauces. Stainless is a good choice in restaurants where kitchens are visible to guests because they tend to hold a sheen longer and resist stains better than aluminum. It also releases fat and will not discolor light sauces, making stainless steel a good choice for making sauce and deglazing.
A well-maintained stainless steel pan, when thoroughly preheated prior to cooking, will have a stick-resistant finish, making ideal for quick frying and sautéing. Its relatively poor conductivity means that hot spots are inevitable, so stainless is less than ideal for braising, roasting, and slow-cooking. A thicker gauge tends to exacerbate the problems associated with stainless steel, so stick to a thinner metal if you’re shopping for a sauté or fry pan. The material’s hardness will keep even the thinnest pans from warping.
Stainless steel is made with varying ratios of steel, chrome, and nickel. 18/0 stainless contains 1percent chrome and no nickel, while 18/is made with 1percent chrome and percent nickel, and so on. Nickel and chrome increase the hardness, corrosion resistance, and durability of steel, but they also reduce its heat conductivity, so there is a tradeoff between lifespan and quick heating.
Cast iron wares make popular serving items for sizzling dishes like fajitas and baked desserts in restaurants, but they’re beginning to find a place in the commercial kitchen, as well. Dense and heavy, the material can be slow to heat, but it retains heat well, making it a valuable piece for searing steaks and baking bread. Its inability to be washed in a dishwasher used to bar it from being used in commercial kitchens, but dishwasher-safe pieces are now available.
While cast iron gets a bad rap for being difficult to maintain, most of the cookware now comes preseasoned from the factory and the coating only gets better with age. Take care to wash it properly and the seasoning will rarely need to be reapplied. The one caveat is that you’ll need to avoid using them for cooking acidic foods such as tomatoes, as that can weaken the seasoning and can potentially give your food a metallic flavor. Everything else is pretty much fair game.
Non-stick cookware has become widely popular in both residential and commercial kitchens. If care is taken to use only plastic or silicone utensils, synthetic coatings can last for a good while, but will eventually wear off. An alternative, and one that is perceived to be healthier, is cookware with a ceramic coating. Ceramic provides virtually the same benefits and will last longer before it starts to deteriorate.
Both of these options provide not only easy clean-up, but they also make it possible to cook with little to no fat or butter. In the hands of inexperienced cooks, these coatings create a no-worry way to fry fish and delicate cuts of meat, and make omelets with less chance of food sticking. These are best in kitchens where labor can’t necessarily be expected to maintain the seasoning required to perform those tasks in steel or iron cookware. Generally, non-stick pans are considered dishwasher safe, but most manufacturers recommend hand washing to maximize the life of the coating.
If you’re shopping for cookware to use with an induction cooktop, there are some special considerations to take into account. Induction can only produce heat in magnetic material. That means that only cookware containing iron can be used, so no aluminum and no copper unless a magnetic layer has been worked in to the design.
Many manufacturers make cookware that is specially designed for use with induction. Play it safe and look for cookware that is specifically marked as induction-ready. A handy test to determine if cookware has that capacity is to see if a magnet will stick to it.
Build a Versatile Cookware Tool Kit
As you shop for commercial cookware, just keep in mind the way in which each piece will be used according to your menu. If you’ll be blackening fish, you’ll want a fry pan made of cast iron or carbon steel. If you’re making a delicate butter sauce, consider a stainless steel saucier that won’t transfer flavors between dishes. If you’re making a quick tomato sauce, a ceramic-lined pot will fit the bill. In essence, sticking to one cookware medium can limit your ability to get as creative as possible in your kitchen. Aim for a well-curated collection of cookware that’s been assembled around your specific menu.
The heat setting
A quality electric wok should be able to get very hot. Make sure the heat settings are accurate so you can achieve your desired temperatures with precision. Of course, you’ll also want the pan itself to be big enough to cook for the number of people you plan to feed.
Breville BEW600XL Hot Wok
The Breville Hot Wok is made of aluminum and has a 6-quart capacity wok with a 14-inch diameter. This makes it perfect for family cooking although it is a bit smaller than traditional woks.
In order to distribute heat up the wok sides evenly, the wok features a 1500-watt butterfly element, which responds perfectly to the layers of heat-responsive aluminum.
The wok has 1heat settings for precision cooking and gets extremely hot at the highest settings with a maximum of 42degrees Fahrenheit.
Presto 5900 1500-Watt Stainless-Steel Electric Wok
The Presto Electric Wok is made of strong and long-lasting stainless steel. It has a 17-inch diameter and a 1500-watt heating element, reaching maximum temperatures of around 300 to 350 degrees Fahrenheit.
The fact that this product doesn’t have a nonstick coating is an advantage if you’re serious about cooking with a wok. You can season the bowl yourself with oil before you cook, and you won’t need to worry about accidentally scratching a nonstick coating off with your cooking utensils.
The lid that comes with this wok is clear, which will make it easy to check on your food as you cook. This particular product also comes with a long-handled wooden spatula for making stir fry and other dishes. When you’re finished cooking, pop the bowl and lid into the dishwater for easy cleaning.
Breville BEW600XL Hot Wok is our clear winner. Its large 6-quart capacity makes cooking for an entire family easy, and the heat distribution is second to none.
With the 1500-watt butterfly element and 1heat settings, you’ll achieve ultra-high temperatures up to 450 degrees Fahrenheit for made-to-perfection stir fry dishes, fried rice dishes and more.
With any wok purchase, these are all features you should look for. Of course, if you need a smaller model, one of the other options listed above may work well for you.
Are you interested in electric products? There a wide range of electric products in the market. So as not to get confused to choose the best one, you can read these articles:
Wok and Wok Lid
You’ll also need a handy wok lid for steaming, boiling, and bringing up the temperature for things that need a bit of a longer cooking time. When in doubt, whip out your wok!
Ok, so don’t be tempted to get a non-stick model. At the temperatures required for Chinese cooking, these are of questionable safety. Don’t start a fire, but don’t be afraid to heat that thing up, either! The wok is the heart of any Chinese kitchen. Just make sure you find a good one.
On the left is a picture of a wok similar to the one we have in our NJ kitchen, which you can see in a couple of our recipes, like this fried rice. On the right is a Wok Ring
These strainers are essential during deep frying to remove fine food bits and particles which may burn and spoil your oil. They also help decant the oil after frying for reuse. Rice Cooker
Without a doubt, this will save you the most headaches in the kitchen. Rice cookers these days come in a variety of styles and price points. Some have tons of different settings (for cooking different kinds of rice, porridges, and the like), while others just have an on and off button. Whatever your preference is, one of these babies will make sure you have perfect rice waiting for you every time. Our collective experiences says, save your money and pass on the multi-purpose units and go with a single purpose rice cooker.
Metal Steam Rack
A lot of people just think of stir fries when they think of Chinese food, but many dishes involve steaming as well (e.g. steamed fish, buns, shumai, etc., etc.). A metal steaming rack can go in the bottom of a deep pot or in your wok to hold up a heatproof dish full of delicious steamables.
6-Quart 3-Tier Chinese Steamer Stainless Steel Folding Hot Dish Tongs
Did you ever wonder how you were going to lift a hot plate from your steamer in tight quarters or burning yourself while doing it? This tool makes things a whole lot easier for smaller sized plates and dishes and we use tools like this one often in our kitchen.
Rimobul Asian Kitchen Stainless Steel Folding Hot Dish Plate Bowl Clip Plate Retriever Tongs
Another plate lifter that really works is this interesting looking gadget pictured below. We think it is better than the plier-like tongs that require a strong hand and grip strength to use. Check this one out if you do user a steamer often!
For those of you who have used a sharpening steel before, we highly recommend this Wusthof model. It has a wider shape instead of the more common round version. This tool is definitely a luxury, but it is worth the money if you are a fanatic like my dad. In my opinion, it’s much easier to use than the round version and is a godsend when you just need a little more edge while you’re working on the cutting board.
We use multiple colanders in our kitchen and on a busy day we use them all! We have a variety of them that are fine mesh, copper plated, decorative plastic and stainless steel but our colander of choice is stainless steel because it is durable and easy to clean.
We have learned over the years that electrics are really worth using for Chinese cooking and we love the Cuisinart processor and have been using one for years. Honestly, the only reason for not taking this out for use is the consequence of cleaning it up so sometimes we just use the traditional box grater or even the microplane! Mandoline Slicer
Mandoline slicers are great for slicing large quantities of vegetables or even if you just want thin or julienne slices. They are easy to use and worth the effort although you must be careful when using these sharp tools! Judy uses one often, especially when cooking Sichuan Stir-Fried Potatoes.
If you are a novice cook or just trying to perfect your knife skills, these gloves may be just what you need in the kitchen to build your confidence. Even professional chefs use them in high stress environments when risks of cutting yourself are high! Thermometer for Deep Frying
CDN IRL500 InstaRead Deep Fry Turkey Thermometer Meat Thermometer
Taylor Precision Products Classic Instant Read Pocket Thermometer
Hong Kong Egg Tart Tins
These aluminum tart tins are just awesome for making Hong Kong egg tarts. We used to save up our tins, wash them and reuse them for baking which is a good frugal practice but purchasing a batch of these for making Hong Kong Egg Tarts or any other mini tart recipe is truly worth the money!
Sealike 250 Pcs Disposable Baking Circular Egg Tart Tins Mold Mould Makers Cake Cups Foil Tart Pie Pans with Stylus
KitchenAid Stand Mixer
This Kitchen Aid Stand mixer is an essential tool that you must save up for if you are a serous cook, baker, foodie, and if you want to make our milk bread and the best chocolate cake recipe you have ever had! We own an older model for over 20 years now and it is still going so not much else to say other than we highly recommend it. There are lots of models out there and you may be tempted to go with a cheaper model but we are really happy that we went with the professional series stand mixer that has the arm to lower and raise the bowl. It is totally worth the cabinet space needed to store it or you can buy one of the twenty-four colors that it comes in and leave it out on your counter for all to marvel at!
Cast Iron Cookware
Here are some basic tips for caring for your cast iron cookware, which is similar to caring for a carbon steel wok:
Okay, so there are a lot of different brands, models, and sizes out there. For us, we have three main ones that we like using:
Flatter is better
For electric woks, flat bottomed pans are definitely best. The flat bottomed version of the wok is a western version, but it is better for electric stoves simply because it will make proper contact with the electric heating element better.
A completely round wok wouldn’t be stable on this surface. You can buy what’s called a ring stand to remedy this issue, but it is easier to just buy a flat bottomed model to begin with and spare the extra expense.
Think about how many people you’ll be cooking for and how often you’ll be using your wok generally when considering what kind of wok to buy for your electric stove. Woks usually range from 10” to 14.” As a rule of thumb, the more cookspace, the better for even heat distribution and cooking.
When considering shape and size, look for a flat bottomed wok with a minimum of 5” on the bottom to fit most electric or induction heating elements.
Woks come in all kinds of material including cast iron and carbon steel, but carbon steel is definitely the better option for electric stoves. The carbon steel conducts heat from electric heating elements much better and faster than cast iron. However, it may require more than one seasoning treatment for durable, continuous use.
All-Clad Stainless Steel 12-Inch Covered Fry Pan
Even though the Tramontina Gourmet Tri-Ply Clad 12-Inch Fry Pan underwent a makeover that reduced the cooking surface area to 8½ inches, we were still impressed with its performance. It seared a chuck steak as decently as pans almost twice the price, and even though a whole cut-up chicken was a tight fit, it did an adequate job of browning the skin. Cooked-on food released easily, but the Tramontina developed some mild discoloration on the underside that was almost impossible to clean.
Who should get this
A 12-inch skillet is perfect for making one-pan meals, searing steaks and other hunks of meat, stir-frying, and pan-frying. Its flared sides are great for creating pan sauces and reductions. If any or all of those cooking techniques are part of your repertoire, you might consider investing in a well-made skillet. If you’re using an old hand-me-down pan with poor heat distribution (think hot spots and cold spots that brown your food unevenly), you might want to think about upgrading.
The flared sides on the All-Clad skillet make tossing vegetables easy.
If you’re using an old hand-me-down pan with poor heat distribution, you might want to think about upgrading.
If you have only nonstick cookware in your home and would like to do more high-heat searing and sautéing, a well built stainless steel tri-ply skillet is a great addition to your cookware collection. Nonstick pans aren’t appropriate for high-heat jobs, and the slick surface can’t develop the fond that’s integral for pan sauces.
How we picked and tested
Seared chuck roast “steak” in the Calphalon Signature Stainless Steel pan.
Dirty skillets waiting to be cleaned. In front, the Cuisinart MultiClad Pro.
Browning chicken pieces in the Tramontina skillet (front). The All-Clad pan (back) just came out of the oven.
What is a skillet? Determining what exactly separates a skillet from other frying pans is a bit difficult, but the definition from America’s Test Kitchen is as good as any: “Skillets are simply frying pans with low, flared sides. Their shape encourages evaporation, which is why skillets excel at searing, browning, and sauce reduction.” An everyday skillet can’t be so heavy that you don’t want to pull it out of the cabinet, but at the same time it must offer decent heat distribution and retention. It should also have flared sides (although we have a straight-sided pick if you require a lot of cooking area) and an oven-safe riveted handle. It should be easy to clean, too.
We’ve found through our research and testing that a 12-inch skillet is typically a good size for many home kitchens. Most 12-inch skillets will have a cooking surface to inches in diameter (the All-Clad has a 9¾-inch-diameter base). That’s enough space for you to sear a large steak or to cook an entire broken-down chicken with room to breathe. When food is crowded in a pan, it doesn’t have enough room for evaporation. When you have more space around your food, it browns better because moisture has space to escape.
Heat-mapping skillets with an infrared thermometer.
We prefer skillets with flared sides over pans with straight sides. Curved edges make tossing food—which is important for toothsome sautés—easier. Flared sides also allow moisture to evaporate quickly, so seared meat and vegetables don’t stew in their own juices. A straight-sided skillet makes tossing food difficult and is better suited for dishes that require long cooking times, such as shallow braises.
Handle comfort is very important and can vary drastically from brand to brand. Going to a kitchen store to hold a few pans before you invest is a good idea. That said, our pick, the All-Clad skillet, has a universally loved handle style. The depressed top serves as a secure cradle for your thumb, and the design is meant to stay cool even over high heat. “I don’t like handles that are big, thick, and round,” cookbook author Charlyne Mattox told us. “The All-Clad handle … has a good balance.”
Flaws but not dealbreakers
The most common complaint against the All-Clad is its price. And that’s a fair complaint: Similar offerings from Calphalon and Tramontina cost a fraction of what the All-Clad does. But an All-Clad skillet will last you a lifetime, even with heavy use.
With its anodized-aluminum exterior, the Cuisinart MultiClad Unlimited 12-Inch Skillet with Helper is as decent a heat conductor as the company’s MultiClad Pro, but we picked the MultiClad Pro simply because stainless steel is easier to keep clean.
The Breville Thermal Pro Clad Stainless Steel 12.5″ Skillet is a behemoth that weighs almost pounds. It’s fully clad and has an added disk of steel welded to the bottom. We found in our heat-retention tests that it held on to heat a little too well, offering poor temperature control. Charlyne Mattox specifically mentioned the Breville during her interview with us, saying it got too hot for her liking.
The five-ply Calphalon Signature Stainless Steel 12-In. Omelette Pan had a drastic 90-degree difference between hot and cold spots, and the patina it developed after two uses was impossible for us to scrub off.
Because the affordable Viking Contemporary 3-Ply Fry Pan discolored severely the first time we heated it, we had to disqualify it early on. The sharply angled handle made control and handling difficult, as well.
Michael Chu, Common Materials of Cookware, Cooking For Engineers, July 15, 2005
Kristin Donnelly, Stainless Steel Pans, Food & Wine
Kristin Donnelly, Testing Skillets to Find the Best, Food & Wine
All-Clad Stainless Steel 12-Inch Skillet, Good Housekeeping
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Woks wisely! Good luck!
So, TOP3 of Woks
- №1 — Helen Chen’s Asian Kitchen Flat Bottom Wok, Carbon Steel with Lid and Stir Fry Spatula, Recipes Included, 14-inch, 3 Piece Set
- №2 — Saflon Titanium Nonstick 11-Inch Wok Pan, 4mm Forged Aluminum with PFOA Free Scratch-Resistant Coating from England
- №3 — Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88 by Craft Wok