What’s better, a thin wok or a thick one? Chowhounds think each has advantages. A thick wok has more mass. Once heated, Sid Post says, it provides a better sear, faster. A thicker wok tends to retain heat even when cold food is added, and it resists warping better than a thinner one, Chemicalkinetics adds. But a thin wok heats faster, and is easier to lift and toss food in. And while thin woks can warp, it’s not a disaster when it happens. Simply get out your hammer. “Flip the wok upside down, place a cloth on the wok bottom, and tap it with a hammer or mallet,” Chemicalkinetics explains.
Discuss: Wok thickness
Photo of hand-hammered wok by Chemicalkinetics