The Complete Wok Buying and Cooking Guide
Andi Healey
Web Manager
Achieving authentic wok hei: the distinctive smoky flavour that transforms stir-frying
The Complete Wok Buying & Cooking Guide
Or how to avoid turning your vegetables into soggy disappointments
Now I'll say this straight away — if you think a wok is just a funny-shaped frying pan, then you've rather missed the point. The wok has been the cornerstone of Asian cooking for over 2,000 years, and there's a reason it hasn't changed much in all that time: it works, and it works brilliantly.
This isn't just another pan sitting in your cupboard looking decorative. It's a culinary powerhouse that can achieve that elusive "wok hei" — the breath of the wok — that distinctive smoky flavour you get in proper Chinese restaurants but somehow never manage at home. Well, with the right wok and a bit of knowledge, you can.
Why a Wok Instead of Your Trusty Frying Pan?
Wok: Multiple heat zones from searing hot centre to gentle warming sides
Frying Pan: Single uniform heat zone
The Shape Isn't Just for Show
The wok's conical design is rather clever engineering, actually. That shaped bottom creates different heat zones — intense heat at the centre for proper searing, and gradually cooler areas up the sloped sides for gentle warming. This means you can cook your garlic and ginger in the hot centre whilst your vegetables stay warm but don't overcook on the sides.
The high sloping sides trap heat beautifully, whilst making it easy to keep everything moving. This prevents the steaming effect you get when you overcrowd a flat pan — you know, when your stir-fry turns into a soggy mess instead of the crisp, vibrant dish you were after.
One Pan, Multiple Jobs
A decent wok can replace several pieces of cookware:
- Stir-frying: Obviously, but done properly with real wok hei
- Deep-frying: Uses less oil than traditional pots due to the shape
- Steaming: Pop a rack in and you've got a steamer
- Braising: The shape works brilliantly for slow-cooked dishes
- Smoking: Traditional method for things like tea-smoked duck
The Great Wok Material Debate: What We Actually Stock
Now, you could spend hours reading about every conceivable wok material, but I'm going to focus on what we actually sell and why we chose them.
Carbon Steel
Best for: Wok hei, traditional cooking
Maintenance: Requires seasoning
Heat-up: ⚡⚡⚡ Fast
Stainless Steel
Best for: Convenience, durability
Maintenance: None needed
Heat-up: ⚡⚡ Moderate
Cast Iron
Best for: Heat retention, braising
Maintenance: Hand wash only
Heat-up: ⚡ Slow
Non-Stick
Best for: Easy cleaning, beginners
Maintenance: Avoid high heat
Heat-up: ⚡⚡ Moderate
School of Wok Pre-Seasoned Carbon Steel: The Sensible Choice
Let me start with what I think is the star of the entry-level range. These are developed by Chef Jeremy Pang, whom you might have spotted on telly — 'Ready Steady Cook' and the like — and who's written a couple of rather good cookbooks.
The genius of these woks is that they're pre-seasoned. Now, if you've ever tried to season a carbon steel pan from scratch, you'll appreciate this. It's a bit of a faff, involves a lot of smoke, and quite often goes wrong. With these, the hard work's done for you.
What makes them good:
- Pre-seasoned surface: Start cooking immediately, no faffing about
- Carbon steel construction: Heats quickly and gets properly hot — crucial for that caramelised flavour
- Flat bottom: Works on modern hobs, including induction
- Bamboo handles: Don't get hot, which is rather useful when you're tossing food about
- Proper sizes: 10.5" (26.5cm) for couples, 12" (30cm) for small families, 16" (40.5cm) for when the in-laws descend
The only thing to remember is hand wash only and dry thoroughly. But then, if you're serious about cooking, you probably do that anyway.
Netherton Foundry: Proper British Iron
Traditional ironwork made in Britain. These represent old-school craftsmanship and authentic wok cooking, though they do require a bit more understanding to use properly, as with the School of Wok above.
Le Creuset: When You Want Something Special
Cast Iron Wok 36cm (14"): Hand-crafted in northern France — and yes, you can tell the difference. This fuses traditional shape with modern practicality, working on all hob types including those ceramic jobs that seem designed to frustrate.
Now, cast iron has its quirks. It's heavy — properly heavy — so don't expect to be tossing food about like they do in the films. But once it's hot, it stays hot, which is excellent for even cooking.
Toughened Non-Stick 32cm (12.5"): For those who prefer convenience over tradition. The reinforced coating is PFOA-free (which is good) and tough enough for daily use. The deep sides let you move food around quickly whilst retaining flavour and nutrients.
Carbon Steel & Cast Iron: 300°C+ ✓ | Stainless Steel: 300°C+ ✓ | Non-Stick: 270°C maximum ✗
Samuel Groves Stainless Steel Triply 40cm (15.5")
As used by the chefs on "The Great British Menu" — and they know what they're doing. The 3-ply construction means there's an aluminium core sandwiched between stainless steel layers, giving you quick, even heat distribution.
Why it's good:
- Aluminium core spreads heat evenly (no hot spots burning your garlic)
- Helper handle makes it manageable when full
- Dishwasher safe (though I'd still hand wash)
- Looks rather smart
Demeyere Apollo 32cm (12.5")
This is the technical marvel of the bunch. 7-ply construction with something called TriplInduc, a 3-ply combination of different stainless steels that are magnetic and heat up incredibly quickly. The handles stay cool, and the Silvinox treatment resists marking and corrosion like no other.
Made of just the correct thickness to allow searing temperatures in the base gradually moving to coolish near the top of the sides.
It's not cheap, but if you want the best heat distribution money can buy, this is it.
Size Matters: Choosing the Right Dimensions
| Size | Serves | Best For | Hob Requirement |
|---|---|---|---|
| 10.5" (26.5cm) | 1-2 people | Couples, individual portions | Standard burner |
| 12" (30cm) | 2-3 people | Small families, daily cooking | Standard burner |
| 32cm (12.5") | 3-4 people | Family meals, entertaining | Large burner |
| 36cm (14") | 4-6 people | Dinner parties, batch cooking | Large burner/wok burner |
| 16" (40.5cm) | 6-8 people | Large gatherings, meal prep | Wok burner recommended |
Small Woks: 10.5"-12" (26.5-30cm)
The 10.5" (26.5cm) School of Wok is ideal if you're cooking for one or two. Takes up minimal space in the cupboard and handles individual portions beautifully.
The 12" (30cm) options work for 2-3 people and are probably the sweet spot for most small families. Large enough to cook properly without everything being cramped together.
Medium Woks: 32cm (12.5")
Our Samuel Groves, Demeyere, and Le Creuset 32cm models serve 3-4 people comfortably. This size gives you proper cooking space without being unwieldy on most domestic hobs.
Large Woks: 36cm (14") and 16" (40.5cm)
The Le Creuset 36cm handles 4-6 people and is brilliant for entertaining. The School of Wok 16" (40.5cm) is for serious cooking — 6-8 people or when you're batch-cooking for the week.
Just make sure you've got adequate cupboard space and a hob powerful enough to heat them properly, ideally a proper "wok burner".
Flat Bottom vs Round Bottom: A Brief Reality Check
Traditionally, woks have round bottoms. They sit in special burners and get blasted with flame from all sides. Lovely if you've got a proper Chinese kitchen setup.
For the rest of us with normal domestic hobs, flat-bottomed woks make infinitely more sense. All our featured woks have flat bottoms because for most of us with ordinary domestic hobs, a wok burner is just a pipe dream.
They work on electric, induction, gas, and those glass-top things that look elegant but seem designed to make cooking more difficult than it needs to be.
What Customers Ask About Woks
Do I really need a wok, or will my frying pan do?
A frying pan will cook your food, but it won't give you the same results. The wok's conical shape creates different heat zones — searing heat at the bottom, gentle warming up the sides — which lets you control cooking in ways a flat pan simply can't. The high sides also prevent the steaming effect you get when crowding a frying pan. If you're serious about stir-frying, a proper wok is worth the investment.
What's the difference between carbon steel and stainless steel woks?
Carbon steel heats quickly to very high temperatures and responds fast to temperature changes — ideal for achieving wok hei. It requires seasoning and hand washing. Stainless steel heats more gradually but distributes heat evenly with no hot spots. It needs no seasoning and is dishwasher safe. Choose carbon steel for authentic technique, stainless steel for convenience.
Will a wok work on my induction hob?
Only if it has a flat bottom and is made from magnetic material. Our School of Wok, Samuel Groves, and Demeyere models all work on induction. Check the product specifications before purchasing. Round-bottomed woks won't work on induction at all unless you use a wok ring, which significantly reduces efficiency.
How do I know what size wok I need?
Consider how many people you typically cook for and measure your hob's burner size. For 1-2 people, choose 10.5"-12" (26.5-30cm). For 3-4 people, opt for 32cm (12.5"). For larger families or entertaining, go for 36cm (14") or 16" (40.5cm). The wok must fit your largest burner — too large and you'll get uneven heating; too small and you'll overcrowd it, causing steaming rather than stir-frying.
What's this "wok hei" everyone talks about?
Wok hei translates as "breath of the wok" — that distinctive smoky, caramelised flavour you get in restaurant stir-fries. It results from cooking at very high temperatures, typically exceeding 300°C (572°F), which triggers complex chemical reactions including the Maillard reaction and caramelisation. You need the right equipment (carbon steel or cast iron wok), high heat, and proper technique. Non-stick woks can't achieve it as they can't withstand the necessary temperatures.
Can I put my wok in the dishwasher?
Depends on the material. Stainless steel woks (Samuel Groves, Demeyere) are dishwasher safe, though hand washing is kinder. Carbon steel and cast iron woks must be hand washed — the dishwasher will strip the seasoning and cause rust. Le Creuset's enamelled cast iron can be hand washed, whilst their non-stick should be hand washed to preserve the coating.
What if I've never seasoned cookware before — will I ruin it?
That's precisely why we stock pre-seasoned options. The School of Wok range comes pre-seasoned from Chef Jeremy Pang, so you can start cooking immediately. The seasoning will actually improve with use as long as you hand wash and dry thoroughly. If you do manage to damage the seasoning, it's easily restored — instructions are included. Stainless steel woks need no seasoning at all.
Achieving Proper Wok Hei: What We've Learned Since 1972
Wok hei in action: the moment oil, heat, and technique combine for that signature smoky flavour
After five decades of selling cookware, we've learnt that achieving wok hei at home is possible, but requires understanding the science behind it. Wok hei requires intense heat approaching 300°C, the sort you'd only achieve with an open fire or commercial cooktop. This is why most home attempts fall short — domestic hobs typically max out at 12,000-20,000 BTU, whilst professional wok burners can produce 65,000 BTU or more.
The secret isn't just heat, though. Chefs using traditional iron woks have them seasoned with a patina of hardened oils accumulated through regular cooking, which lends a charred flavour to stir-fry dishes. The wok must be heated until it starts to smoke before adding cold oil, followed immediately by ingredients. With the surface at such intense temperatures, ingredients must be tossed around in as little as 20 to 30 seconds to ensure they're cooked but not burnt.
The 5 Keys to Wok Hei at Home
Preheat Properly
Heat wok until it smokes slightly. Test with water droplet — it should evaporate instantly or dance across the surface.
Add Cold Oil to Hot Wok
Pour in cold oil just before cooking. This prevents oil from breaking down at high temperatures.
Cook in Small Batches
Never overcrowd. 200-300g maximum per batch maintains temperature for proper searing, not steaming.
Keep Everything Moving
Constant tossing or stirring prevents burning and ensures even exposure to heat. Work quickly — 20-30 seconds per batch.
Use High Smoke Point Oil
Peanut, rapeseed, or sunflower oil. Never olive oil or butter which burn at wok temperatures.
Our customers who've mastered wok hei report three consistent techniques: using minimal ingredients per batch (don't overcrowd), keeping everything moving constantly, and using oils with high smoke points like peanut or rapeseed oil. Carbon steel woks excel here because they heat quickly and respond fast to temperature changes. Stainless steel options like our Demeyere Apollo also perform well, particularly the 7-ply construction which maintains high, even temperatures.
The most common mistake? Overloading the wok. Stir-frying a small amount allows for accurate temperature control and quick stirring. Better to cook in batches than create a steamed, soggy mess.
Comparing Your Options: Material Deep Dive
Carbon Steel (School of Wok, Netherton Foundry)
Advantages: Heats quickly to very high temperatures. Responds immediately to heat changes. Develops natural non-stick patina that improves with use. Relatively lightweight for easy tossing. Excellent for achieving wok hei. Can withstand temperatures above 300°C.
Considerations: Requires seasoning (though our School of Wok range comes pre-seasoned). Must be hand washed and dried immediately to prevent rust. Not dishwasher safe. Acidic foods can strip seasoning if cooked for long periods.
Best for: Cooks who want authentic technique and are willing to maintain the seasoning. Those prioritising wok hei and traditional stir-frying.
Stainless Steel (Samuel Groves, Kuhn Rikon, Demeyere)
Advantages: No seasoning required. Dishwasher safe. Won't rust or react with acidic foods. Durable and virtually indestructible. Even heat distribution with multi-ply construction. Professional appearance.
Considerations: Heavier than carbon steel. More expensive initially. Requires more oil to prevent sticking until proper cooking temperature is reached. Takes slightly longer to heat up.
Best for: Cooks who want professional results without maintenance fuss. Those who value convenience and dishwasher compatibility.
Cast Iron (Le Creuset)
Advantages: Exceptional heat retention once hot. Enamelled versions need no seasoning. Beautiful aesthetics. Works on all hob types including induction. Oven safe for finishing dishes.
Considerations: Very heavy — difficult to toss food. Slow to heat up and cool down. Not ideal for rapid temperature changes. Higher price point.
Best for: Braising, slow-cooking applications, and oven-to-table serving. Those who prioritise heat retention over manoeuvrability.
Non-Stick (Le Creuset Toughened)
Advantages: Requires minimal oil. Easy cleanup. No seasoning needed. Good for beginners nervous about sticking.
Considerations: Cannot achieve wok hei — maximum temperature 270°C, well below the 300°C needed for authentic results. Coating will eventually wear out. Not suitable for metal utensils. Must be hand washed despite PFOA-free coating.
Best for: Casual cooks who prioritise convenience over authentic technique. Lower-temperature cooking applications.
Looking After Your Investment
Carbon Steel (School of Wok, Netherton Foundry)
Daily Care: Hand wash only — too much soap and/or elbow grease strips the seasoning. Or just wipe with kitchen towel if there's little or no food residue. Dry thoroughly to prevent rust. Light oil coating after each use until you've used it quite a bit. The more you use it, the better it gets.
Dealing with Rust: If rust appears, don't panic. Pour coarse salt and vegetable oil on the rust, scrub with a paper towel using small circular motions until removed, then immediately re-season the wok.
Building Seasoning: Cook high-fat foods like pork belly, bacon, or chicken thighs to help develop seasoning faster. Each time you cook with oil at high temperature, the seasoning improves.
Quick Seasoning Guide (If Needed)
Clean & Dry
Wash with hot water, scrub if needed. Dry immediately over low heat on hob.
Heat Until Smoking
Place over high heat until wok changes colour (bluish-brown) and begins to smoke.
Apply Thin Oil Layer
Add 1 tablespoon oil, spread with kitchen paper using tongs. Heat until smoking stops.
Repeat 2-3 Times
Build layers gradually. Each layer should be thin — too thick and it will flake.
Stainless Steel (Samuel Groves, Kuhn Rikon, Demeyere)
Daily Care: Dishwasher safe, though hand washing is kinder. No seasoning required. Use appropriate cleaning products. Generally bombproof.
Removing Stuck-On Food: Soak in warm soapy water, then scrub with a non-abrasive sponge. For stubborn residue, make a paste of baking soda and water, apply to affected areas, and let sit before scrubbing.
Le Creuset Options
Cast iron (enamelled): Hand wash, no seasoning needed due to enamel coating. Avoid thermal shock — don't plunge hot wok into cold water. Use wooden or silicone utensils to protect enamel.
Non-stick: Hand wash to preserve coating. Avoid metal utensils and high heat above 270°C. Never use cooking spray as it builds up and damages non-stick surface.
The Pre-Seasoning Advantage
Here's where I think we've been rather clever. Most carbon steel woks come unseasoned, which means you've got to do the initial seasoning yourself. This involves heating the thing until it smokes like a steam engine, applying oil, more heating, more oil... it's a right performance.
Our School of Wok range comes pre-seasoned. As we say, "no need to season at home, the hard part is done for you!" This gives you what I call a semi non-stick surface right from the start — an excellent compromise between traditional and modern convenience.
Unlike non-stick coatings that wear out and disappoint you, a properly maintained seasoned surface actually gets better with use. The more you cook, the more non-stick it becomes. So long as you clean it accordingly.
Our Recommendations
For Beginners
Kuhn Rikon Culinary Fiveply Wok 28cm Uncoated
From £187.95
Ready to use immediately. Perfect size for most families.
For Professional Results
Samuel Groves 32cm
From £132.50
Restaurant-quality. Dishwasher safe convenience.
For Technical Excellence
Demeyere Apollo 32cm
£199.20
7-ply construction. Best heat distribution.
For Cast Iron Lovers
Le Creuset 36cm
£205.10
French craftsmanship. Iconic design.
For Gas Cookers
School of Wok 14"
£59.00
Authentic carbon steel. Bamboo handles.
For Easy Life
Le Creuset Non-Stick 32cm
£143.50
PFOA-free. Minimal maintenance.
Ready to Find The Ideal Wok For You?
Browse our complete collection of carbon steel, stainless steel, and cast iron woks
Shop All Woks →Cooking Techniques: Getting It Right
Temperature Control
This is where many people go wrong. Carbon steel heats quickly to very high temperatures — ideal for traditional stir-frying. Stainless steel heats more gradually but distributes heat evenly, preventing those annoying hot spots that burn your garlic before the rest of the dish is ready.
The Tossing Motion
Traditional wok cooking involves keeping everything moving. The lighter School of Wok models make this easier, whilst heavier options like cast iron are better for steady, contained cooking.
Beyond Stir-Frying
Don't limit yourself to stir-fries. These woks excel at deep-frying (curved shape uses less oil), steaming (with a rack), and braising. The School of Wok and Netherton ranges particularly suit deep-frying, whilst the stainless steel options handle longer cooking methods brilliantly, but are more of a challenge to clean afterwards.
Frequently Asked Questions
What if I've used it and don't like it?
Return it anyway. Our no quibble guarantee covers used items - if it doesn't do what you wanted, we'll refund you. This applies even after you've cooked with it. We've offered this guarantee since 1972 because we believe customers shouldn't take a risk when purchasing cookware.
How does the Half-Price Replacement guarantee work?
Valid for 2 years from purchase date. If you accidentally damage your wok, we'll replace it at half price with proof of purchase and evidence of damage. Photos of the damage are acceptable. This is particularly useful for woks as they can occasionally warp if overheated or subjected to thermal shock.
How long does delivery take?
Standard delivery to mainland UK addresses can take up to 7 working days, but is usually 3-4, and is free for orders over £49. Next day delivery may be available for £9.95 on orders placed before 1pm Monday to Thursday, depending on your location and our stock levels. You can also collect from our shops in Cobham or Reigate, or our warehouse in Redhill.
My carbon steel wok has developed rust spots — is it ruined?
Absolutely not. Rust is normal if a carbon steel wok isn't dried thoroughly or is stored in a humid environment. Simply scrub off the rust with salt and oil, rinse, dry completely, and re-season following the care instructions. The wok will be as good as new. This is one of the beauties of carbon steel — it's virtually indestructible.
Can I use metal utensils with my wok?
With carbon steel, stainless steel, and enamelled cast iron — yes, though wooden or silicone utensils are gentler. With non-stick woks, absolutely not. Metal will scratch and damage the coating, reducing its lifespan significantly. Traditional wok cooking uses a metal spatula and ladle, which we stock separately.
Why did my food stick even though the wok was hot?
Several reasons: the wok wasn't hot enough before adding oil, you didn't use enough oil, you added too much food at once (lowering the temperature), or you didn't keep food moving. For carbon steel, the seasoning may need building up — this improves naturally with use. For stainless steel, ensure the wok is properly preheated and use adequate oil.
How do I know when my wok is hot enough?
For carbon steel and cast iron, heat until you see a slight shimmer on the surface and wisps of smoke from the seasoning. When you add a drop of water, it should evaporate immediately or dance across the surface. For stainless steel, the water droplet test works well — when water beads and rolls around rather than immediately evaporating, you're at the right temperature.
Will this work with your price match guarantee?
Yes. If you've seen an identical wok cheaper elsewhere, tell us where. If it's available with our competitor on the day you contact us, we'll match the price. The item must be identical in brand, size, and material specifications.
Why Buy From Art of Living?
Founded in Reigate in 1972, we've spent over five decades helping customers select quality cookware. We've been twice nominated for the Excellence in Housewares award for customer care.
We stock woks from brands we trust: School of Wok for their pre-seasoned convenience and Chef Jeremy Pang's expertise, Netherton Foundry for British craftsmanship, Le Creuset for French heritage and quality, Samuel Groves for professional-grade construction, and Demeyere for technical innovation.
Our Guarantees to You
- ✓ No Quibble Returns - Even Used Items
- ✓ Half-Price Accidental Damage Replacement (2 Years)
- ✓ Price Match Guarantee
Read our full guarantee policy →
Questions? Visit our contact page or call our Reigate shop for advice.
Value and Investment
Our School of Wok range starts at £39.50 — remarkable value considering you get professional-level performance and Jeremy Pang's expertise. The stainless steel options cost more but offer restaurant-quality results with minimal fuss. Le Creuset and Demeyere are investment pieces that'll last decades with proper care.
Final Thoughts
Your choice depends on your cooking style, maintenance tolerance, and budget. The School of Wok range offers the best entry point — authentic carbon steel with pre-seasoned convenience, as does Netherton.
Our stainless steel options provide professional performance without the faffing about of maintaining seasoning. And are dishwasher safe, if your dishwasher is big enough.
Remember, a properly seasoned carbon steel surface has no coating to wear out or disappoint you. Unlike non-stick pans that promise the world then start sticking after six months, a well-maintained wok actually improves with age.
Whether you choose traditional carbon steel or modern stainless steel, master the fundamentals and you'll soon understand why the wok has barely changed in two millennia — because when something works this well, why mess about with it?
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