The Best Wok (2024) Reviewed by Our Experts

Overall, there’s not much to complain about with this wok, though if you cook on a gas stove, the wood helper handle may eventually char.

Material: Carbon steel
Handle material: Wood
Helper handle: Yes
Size: 14″ wok
Comes with accessories: No

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What to look for in a wok

Carbon-steel construction

While it’s possible to buy stainless-steel woks, cast-iron woks, and even featherlight aluminum nonstick woks, all the experts I spoke with agreed that a carbon-steel wok is the way to go. Carbon steel is a versatile lightweight iron-carbon alloy that tolerates extremely high heat, warms up and cools down quickly, and works on all stovetops (including induction). When properly cared for, a carbon-steel pan will last a lifetime.

A flat bottom

American cooktops are made for flat cookware, so unless you want to purchase a wok ring, look for a flat-bottom wok you can use on your gas, electric, or induction range without issue.

A long handle

Test kitchen director Chris Morocco also recommends looking for a wok with a long handle, which makes it easier to hold and move the wok when cooking. Woks are big, and if you plan to cook large batches of meat or noodle dishes in yours, you may also want a helper handle.

An affordable price tag

Though you may be tempted by sleek woks from DTC brands like Made In and Smithey, most experts on Chinese cuisine say you don’t need to spend more than $60 or $70 to get a really good wok.

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Seasoning and caring for a carbon-steel wok

Like cast iron, carbon steel is prone to rusting. But with routine seasoning and careful cleaning, you can avoid rust while also developing a beautiful nonstick coating that will outperform and outlast your favorite nonstick pan (conventional nonstick surfaces wouldn’t hold up to the high temperatures required for traditional wok cooking, anyway). Some carbon-steel woks come pre-seasoned and are super slick right out of the box, some are pre-seasoned but still need some additional seasoning before they’ll be truly nonstick, and others are completely uncoated and require you to start the seasoning process from scratch.

Cleaning carbon steel

No matter how seasoned it is when it arrives, you should always start by washing your carbon-steel wok with soap and hot water to remove any manufacturing residue and then drying it completely.

Seasoning carbon steel

Seasoning carbon steel is similar to the process of seasoning a cast-iron skillet, which involves applying a thin layer of oil with a paper towel or other lint-free cloth, then heating the wok over high heat. However, for the best results, you’ll want to follow the specific seasoning instructions that come with your wok.

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Basic wok cooking accessories

In The Nom Wah Cookbook, chef and Bon Appétit contributor Wilson Tang lists a wok as the very first piece of equipment in his “Things You’ll Need” section, but it’s not the only thing you need. If you’re a beginner wok cook choosing your first wok, add these three items to your cart while you’re at it.

Wok lid

If you plan to steam anything in your new wok, you’ll need a lid, and Tang recommends an aluminum wok lid, specifically one with a wood knob because that knob will stay cool to the touch. If your wok doesn’t come with a lid, make sure the one you pick properly fits your wok. Unlike Western cookware, a wok lid rests just inside the pan, not on or over the edge, so you’d want something like a 13″ lid for a 14″ wok, and an 11″ lid for a 12″ wok.

Wok spatula

You’ll also need a wok-specific spatula, and Tang says that, “Due to the curved nature of the wok, a traditional flat spatula is an awkward fit. The harmonious curves of a wok chuan—or wok spatula—nestle in cutely to the curves.”

Spider strainer

If you plan to deep-fry anything in your wok (which you absolutely should!) cookbook author and Epicurious contributing expert Hsiao-Ching Chou recommends getting a spider strainer too. “It’s the cleanest way to shift, turn, or remove whatever you are frying,” she says.