Woks

Carbon steel and iron

The traditional choice and what most restaurants use. Carbon steel heats up fast, handles very high heat, and builds a natural non-stick seasoning over time. It’s light enough to toss and great value. Try the Carbon Steel Wok 30cm, the Carbon Steel Wok Double Handle 36cm, or the big Iron Wok 43cm.

Cast iron

Holds heat brilliantly, so the wok stays hot when you add food, which is a real advantage on home cooktops with less power. It’s heavier, so it’s better for stirring than tossing. See the Lodge Cast Iron Wok Pro-Logic 35cm.

Stainless steel

No seasoning, no rust and dishwasher safe, so it’s the easiest wok to look after. It also handles saucy dishes and steaming well. Try the Scanpan Impact Wok 32cm, or the Scanpan Impact Covered Wok 32cm with a lid for steaming and braising.

• 30cm: cooking for one to three, and the easiest size to toss on a home cooktop
• 32 to 36cm: family meals for four or more, with room to keep ingredients moving
• 40cm and up: big batches, entertaining and commercial wok burners

Bigger isn’t always better at home. A wok that’s too large for your burner won’t get hot enough at the edges, so match the wok to your heat source.

Gas is ideal for wok cooking, and round-bottomed woks work best on a wok burner or with a wok ring.

Induction and electric cooktops need a wok with a flat base so it sits in full contact with the cooktop. Carbon steel, cast iron and stainless steel woks with a flat base all work on induction. Check the product details before you buy.

1. Many new carbon steel woks have a protective coating to stop rust in transit. Scrub it off with hot soapy water before first use.
2. Heat the wok on the stove until the metal changes colour, then rub a thin layer of high smoke point oil over the inside and keep heating until it smokes. Repeat a few times to build the first layer of seasoning.
3. After cooking, wash with hot water and a brush, dry it on the heat, and wipe in a little oil.
4. Don’t soak it or put it in the dishwasher. If rust appears, scrub it off and re-season.

The wok will darken with use. That’s the seasoning building up, and it’s what makes a well-used wok naturally non-stick.

What’s the best wok for a home kitchen?

For most home cooks, a 30 to 32cm flat-based carbon steel wok is the best all-rounder. It heats quickly, is light enough to toss, and works on gas, electric and induction. Choose stainless steel if you’d rather not season.

Can I use a wok for deep frying and steaming?

Yes. A wok’s shape makes it efficient for deep frying with less oil, and with a lid and a steaming rack it doubles as a steamer.

Do you supply woks for restaurants?

Yes. We supply commercial kitchens throughout New Zealand, including large iron and carbon steel woks for wok burners. Get in touch for trade enquiries.

Can I see the woks in store?

Yes. Visit us in Napier, Christchurch or Dunedin to compare weights and sizes before you buy.