Thoughts on buying a wok?

Question

Hey y’all!

I’m thinking of buying my first wok, to stir fry vegetables. I’m afraid of toxic stuff so definitely prefer a pan that doesn’t have non stick covering. And maybe most important, I have some precious bed bath beyond gift cards I want to use, so I have some options available there. 

Here are the ones I’m looking at:

Anolon stainless steel stir fry pan (link here- https://www.amazon.com/Anolon-Tri-Ply-Stainless-Steel-10-75-Inch/dp/B00GHMTW18/)— 

Joyce Chen cast iron wok- https://www.bedbathandbeyond.com/store/product/joyce-chen-14-inch-cast-iron-wok-with-helper-handle/5332627

And other options that seem too expensive are the de buyer and berghoff carbon steel works. 

Any seem like a okay choices for a sometimes stir fry beginner? Or thoughts for a beginner about cast iron vs carbon steel vs stainless steel for woks and stir frying? Are there any other options than those for pans that don’t have the non stick material?

Answer

Carbon steel is my material of choice in woks. Not as heavy as cast iron, takes a seasoning well, and pretty good heat retention/transfer, too. Plus they're cheap. You didn't ask about size, but don't go any smaller than 12". In fact, 12" is on the small side, but if you're only going to be cooking for two, it'll do just fine. If, OTOH, you're going to be cooking for more, get a 14" wok. Once you get bigger than that, you run into space issues on the cooktop AND in storage. And speaking of storage, I agree with tim irvine about a single handled wok vs. two loop handles, but bear in mind that a wok with two loop handles stores much more easily. Lastly there's the question of flat or round bottom. If you have a gas cooktop with a high BTU front burner, get a round bottom with a ring. Otherwise, I'd get a flat-bottom wok.

Answer

The stainless steel clad version you linked will work, and heats more evenly, it reminds me more of something to cook risotto in, or sautés or stew. At searing temperatures, it will be harder to clean, as the oil or fat burns onto the stainless. Of course you can just let it get a bit brown and burnt. Food, particularly meat or seafood may stick more easily, but you can indeed stir fry with it. 

The Joyce Chen is more traditional with a hotter smaller center and has a wider brim. It will be easier to clean as it doesn’t show everything, it will need to be seasoned, and may be preheated a bit longer, but you can let it get very hot. Because the bottom is smaller, you will need to sear smaller batches of the proteins, yet it has more room for stirring, flipping etc. 

Not much of a difference between these thin cast iron and carbon steel woks.

Answer

All of my woks are carbon steel and I am very pleased with them. Regarding size, there are only two of us, and I have used the 14-inch most of the time. I use the 12-inch when I prepare something for myself. I wish I had a stainless 14-inch to use for steaming so that I wouldn't lose the seasoning on my CS wok.

Answer

I bought a Demeyere 30cm 7-PLY wok last year.

Great wok, love it.

https://bestsale.be/en/demeyere-cat/demeyere-52930-wok-with-flat-base-30cm-11-8.html

Answer

After much research, I chose carbon steel over other materials. I just bought a great Joyce Chen 14" Carbon Steel wok with helper handles at Ross Dress for Less for just $12.99. Normally, this would cost twice as much at other retailers and/or on Amazon! Try looking at discount retailers such as HomeGoods, TJ Maxx, Marshall's, Burlington, etc...they have good quality cookware at low prices, but it's just hit or miss. Took me a couple months to finally find exactly what I wanted. P.S. I'm a professional chef and can also buy from restaurant supply stores but they were still more expensive.

Answer

I'd go omegrown. These woks are made in the USA and great.

https://www.wokshop.com/newstore/product/carbon-steel-wok-with-wood-side-handle-made-usa/

Answer

Bought my Traditional Cast iron Wok at wokshop.com fifteen years ago and have cooked with it and loved it consistently Great cooking performance, easy cleanup. Vendor is (or at least, was) a San Francisco Chinatown store selling every kind of Oriental cooking implements, so had the knowledge and sourcing. Your primary focus seems to be Bed Bath, and so this may be of little help. May wish to consider flat-bottom styles (for non-gas stovetops) and those w/ long wooden handles.

Answer

i have a 30 year old carbon steel wok. It has a flat bottom, which i prefer to having to worry about he ring. 
No clue what brand, but it wasn't expensive. I had to re-season it once.

Answer

Maybe the first question is what sort of range are you using. Fuel: gas vs. electric vs. induction. Burner output: basic consumer grade or commercial grade. Surface: normal flat or adapted for woks. I loved my very basic round-bottomed carbon steel wok...and then I moved from an apartment with a gas stove to one with an electric coil stove. So my wok collects dust while I use my cast iron skillets for stir fries...not ideal, but they get the job done (and in truth are better suited to Western-style ranges). So I have been putting it off but will eventually switch it up to flat-bottomed wok...and probably cast iron (which would be pre-heated in oven). Good luck...and wok on!

Answer

for sure. i love my carbon steel wok. i consider a 14" the bare minimum size. i got mine free from a garage sale, so i know zero about it. if i were to buy a new one, same size - 14" with a handle, hammered carbon steel. the hammer texture is nice when you want to push up some ingredients out of the hot-spot and they have the grip to stay put. my carbon wok is a bit slick. i manage. 

before i bought my outdoor wok burner, i simply used a 12" skillet and cook the components separately and in a strategic order to get great results. it worked fine.

Answer

Thought you might like this article on selecting and caring for a wok: https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html

Answer

Cast iron is too heavy. Go with carbon steel. Just bear in mind that you’ll need to season it well. I have an electric stove and wasn’t able to season my wok, so I had to take it to my brother’s house and season it on his gas stove. There are lots of tutorials on YouTube. Photo shown is my wok right after I seasoned it.

Answer

Here's another thing I want to add, there is a product called a "wokmon" that is a metal bowl thing that redirects the flames towards the center of the wok. It's on the expensive side but I'm wondering on people's thoughts on it and if anyone on Chowhound who owns a wok and gas stove would be willing to try it out? So far the only detailed review of it is from Kenji Lopez-Alt from Serious Eats.

Anyone willing to buy one or at least make a cheaper version out of a cake ring?

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