The Complete Wok Buying and Cooking Guide
Few pieces of cookware are as versatile or as misunderstood as the wok. Capable of stir-frying, deep-frying, steaming, braising, and smoking, it has remained essentially unchanged for over 2,000 years because the design genuinely works. This guide covers materials, sizes, the science of wok hei, and how to care for whichever wok you choose.
Overview
- The wok's conical shape creates multiple heat zones simultaneously. Intense searing at the base, gentle warming up the sides. A flat frying pan cannot replicate this.
- Carbon steel heats quickly to the temperatures needed for wok hei and improves with use. Stainless steel requires no seasoning and suits cooks who want professional results with less maintenance.
- Non-stick woks are a compromise: easier to use and clean, but unable to reach the temperatures needed for authentic stir-frying results.
- Flat-bottomed woks work on all domestic hob types including induction. Round-bottomed woks require a wok burner and do not work on induction.
- Overcrowding is the most common mistake. Cook in small batches of 200–300g to maintain temperature and achieve a proper sear rather than a steam.
Decision helper
- Want authentic wok hei and willing to maintain seasoning? Carbon steel is the right choice. The School of Wok range comes pre-seasoned.
- Want professional results with minimal maintenance? A stainless steel tri-ply or multi-ply wok such as Samuel Groves or Demeyere suits you well.
- Primarily braising or slow cooking in the wok? The Le Creuset cast iron wok excels here, though it is heavy and not suited to tossing.
- Cooking for one or two regularly? A 26.5–30cm wok is the practical choice. Larger woks need a powerful burner to heat properly.
- On an induction hob? Check specifications before buying. School of Wok, Samuel Groves, and Demeyere all offer induction-compatible models.
Why a Wok Instead of a Frying Pan?
The shape does real workThe wok's conical design is practical engineering rather than tradition for its own sake. The shaped base creates distinct heat zones: intense heat at the centre for proper searing, and progressively cooler areas up the sloped sides for keeping food warm without overcooking it. You can cook garlic and ginger at full heat in the base whilst your vegetables wait on the sides without burning.
The high, sloping sides trap heat and allow food to be kept moving without spilling. This also prevents the steaming effect that happens when you overcrowd a flat pan, where moisture from the food has nowhere to go and the contents stew rather than fry.
One pan, many uses
A good wok handles far more than stir-frying. The curved shape uses less oil than a straight-sided pot for deep-frying. A rack placed inside turns it into a steamer. The depth suits braising and long-simmered sauces. It can even be used for smoking with the right setup. For the space it occupies, few pieces of cookware offer comparable range.
Materials: What We Stock and Why
| Material | Heat-Up Speed | Wok Hei Capable | Maintenance | Best For |
|---|---|---|---|---|
| Carbon steel | Fast | Yes, 300°C+ | Seasoning required, hand wash only | Authentic stir-frying, traditional technique |
| Stainless steel (multi-ply) | Moderate | Yes, 300°C+ | None required, dishwasher safe | Professional results, low maintenance |
| Cast iron (enamelled) | Slow | Yes, but heavy to toss | Hand wash, no seasoning needed | Braising, heat retention, oven finishing |
| Non-stick | Moderate | No, 270°C maximum | Hand wash, avoid metal utensils | Casual cooking, easy cleanup |
On non-stick woks: To achieve wok hei you need temperatures exceeding 300°C. Non-stick coatings are rated to a maximum of around 270°C. Using a non-stick wok at higher temperatures damages the coating and defeats the purpose of buying it. If wok hei matters to you, non-stick is not the right material.
Carbon steel heats quickly, responds immediately to temperature changes, and can reach the temperatures needed for proper wok hei. The material builds a natural non-stick patina through use. Unlike coated surfaces, this only gets better over time.
The School of Wok range, developed by chef Jeremy Pang, comes pre-seasoned. This removes the most common barrier to buying carbon steel: the initial seasoning process, which involves considerable smoke and a real risk of going wrong. With these, the hard part is done.
- Flat bottom, induction-compatible
- Bamboo handles that stay cool during cooking
- Available in 26.5cm, 30cm, and 40.5cm
- Hand wash only and dry immediately
Netherton Foundry woks are hand-spun iron made in Britain, offering a similar traditional approach for buyers drawn to British craft and provenance.
Stainless steel: Samuel Groves and Demeyere
Multi-ply stainless steel woks use an aluminium core sandwiched between stainless steel layers. This gives even, rapid heat distribution without the hot spots that can burn garlic before the rest of the dish is ready. No seasoning is needed and both Samuel Groves and Demeyere models are dishwasher safe.
The Samuel Groves Classic Stainless Steel Triply Wok (32cm and 40cm) offers professional-grade tri-ply construction with a helper handle for managing a full load safely.
The Demeyere Apollo Wok (32cm) uses seven-ply construction with TriplInduc technology, incorporating three layers of magnetic stainless steel in the base for exceptional induction performance. The Silvinox surface treatment resists marking and discolouration. It is the most technically advanced wok we stock.
Cast iron: Le CreusetThe Le Creuset Cast Iron Wok 36cm is enamelled cast iron, which means no seasoning, compatibility with all hob types including induction, and oven-safe construction for finishing dishes. Heat retention is exceptional once the wok is up to temperature.
The weight is the trade-off. A full 36cm cast iron wok is substantial and tossing food is not practical. This makes it best suited to braising and dishes that are stirred rather than tossed, where the heat retention and attractive appearance are the priority.
Le Creuset also produce a Toughened Non-Stick Wok 32cm, which is their PFOA-free option for buyers who prioritise easy cleaning and minimal oil. The 270°C maximum temperature means it cannot achieve wok hei, but it is a capable everyday pan for lower-temperature wok cooking.
Kuhn RikonThe Kuhn Rikon Culinary Fiveply Wok 28cm uses five-layer construction for even heat distribution with no hot spots. A good option for buyers who want a mid-sized, high-quality stainless wok that is straightforward to use and maintain.
Shop All WoksChoosing the Right Size
| Size | Serves | Best For | Hob Requirement |
|---|---|---|---|
| 26.5cm (10.5") | 1–2 people | Couples, individual portions, smaller kitchens | Standard burner |
| 28–30cm (11–12") | 2–3 people | Small families, daily cooking. The sweet spot for most households. | Standard burner |
| 32cm (12.5") | 3–4 people | Family meals, entertaining. Good cooking space without being unwieldy. | Large burner |
| 36cm (14") | 4–6 people | Dinner parties, batch cooking | Large burner or wok burner |
| 40.5cm (16") | 6–8 people | Large gatherings, meal prep at scale | Wok burner recommended |
Size and your hob: A wok that is too large for your burner will heat unevenly, with the centre getting hot whilst the sides stay cool. Measure your largest burner before buying a wok larger than 32cm. For the 40.5cm School of Wok, a dedicated wok burner or a powerful gas hob gives the best results.
Traditional woks have round bottoms, designed to sit in a dedicated wok burner where flame wraps around the entire surface. For most domestic kitchens, including induction, ceramic, and standard gas hobs, a flat-bottomed wok is the practical choice. All of the woks we stock have flat bottoms for this reason. They work across all hob types without a wok ring or adaptor.
Achieving Wok Hei
Wok hei, the "breath of the wok", is the distinctive smoky, caramelised flavour that characterises restaurant stir-fries. It results from a combination of very high heat, the right pan, and quick technique. Understanding the science makes it easier to achieve at home.
The scienceWok hei requires temperatures approaching 300°C or above, triggering the Maillard reaction and caramelisation simultaneously. Commercial wok burners can produce 65,000 BTU or more; most domestic hobs produce 12,000–20,000 BTU. This is why home attempts often fall short: the pan simply does not get hot enough.
The seasoned patina on a well-used carbon steel wok contributes too. Layers of polymerised oil built up through regular cooking lend a charred, complex flavour that a new pan cannot replicate immediately, but one that develops with every use.
- Preheat properly. Heat the wok until it begins to smoke slightly. A drop of water should evaporate on contact or skitter across the surface. Do not rush this stage.
- Add cold oil to a hot wok. Pour oil in just before cooking begins. This prevents the oil breaking down during the preheat.
- Cook in small batches. 200–300g maximum per batch. Adding too much food drops the temperature and causes steaming rather than searing.
- Keep everything moving. Constant tossing or stirring ensures even exposure to the heat and prevents burning. Work quickly, as most ingredients need only 20–30 seconds at this temperature.
- Use a high smoke point oil. Peanut, rapeseed, or sunflower oil. Olive oil and butter burn at wok temperatures and will produce an unpleasant flavour rather than wok hei.
The single most common mistake: Overloading the wok. Cooking a small amount allows temperature to stay high and ingredients to char rather than steam. If cooking for four people, cook in two or three batches and combine at the end. The result will be noticeably better.
Carbon steel and stainless steel woks can both reach the temperatures required. Carbon steel responds more quickly to heat changes, which is why it is the traditional choice. The Demeyere Apollo's seven-ply construction maintains high, even temperatures that also suit the technique well. Non-stick woks cannot achieve wok hei, as the coating has a maximum safe temperature of around 270°C, well below what is needed.
How Our Brands Compare
| Brand | Strengths & Characteristics | When a Buyer Might Choose It |
|---|---|---|
| School of Wok | Pre-seasoned carbon steel developed by chef Jeremy Pang. Flat bottom, induction-compatible, bamboo handles. Three sizes. Develops natural non-stick patina with use. | The best entry point for authentic carbon steel cooking. Ideal for buyers who want wok hei without tackling first-time seasoning themselves. |
| Netherton Foundry | Hand-spun iron made in Shropshire. Traditional craft, British provenance. Develops seasoning with use. | Buyers drawn to British craftsmanship and a traditional approach to iron cookware. |
| Samuel Groves | Tri-ply stainless steel construction. Made in Birmingham. Dishwasher safe. Helper handle on larger models. No seasoning required. | Cooks who want professional-grade stainless performance with British provenance and the convenience of dishwasher compatibility. |
| Demeyere | Seven-ply construction with TriplInduc induction base. Silvinox surface treatment resists marking and discolouration. Handles stay cool. Belgian engineering. | Performance-focused buyers who want the best heat distribution available, particularly on induction. The most technically advanced wok we stock. |
| Le Creuset | Enamelled cast iron (36cm) and toughened non-stick (32cm). Exceptional heat retention on the cast iron model. Oven safe. Works on all hob types including induction. | Cast iron model suits braising and dishes where heat retention matters more than manoeuvrability. Non-stick model for casual cooking with easy cleanup. |
| Kuhn Rikon | Five-ply stainless steel construction. Even heat distribution. Good mid-size option at 28cm. | Buyers wanting a high-quality, no-maintenance stainless wok at a size suited to smaller households. |
What Customers Ask Most
Do I really need a wok, or will my frying pan do?
A frying pan will cook your food, but it will not give you the same results. The wok's conical shape creates different heat zones, with searing heat at the base and gentle warming up the sides, which lets you control cooking in ways a flat pan cannot. The high sides also prevent the steaming effect you get when crowding a frying pan. If you are 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, making it 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 product specifications before purchasing. Round-bottomed woks do not 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 check your hob's largest burner size. For 1–2 people, choose 26.5–30cm. For 3–4 people, opt for 32cm. For larger families or entertaining, go for 36cm or 40.5cm. The wok must fit your largest burner. Too large and you will get uneven heating; too small and you will overcrowd it, causing steaming rather than stir-frying.
What is wok hei and how do I achieve it?
Wok hei translates as "breath of the wok", the distinctive smoky, caramelised flavour you get in restaurant stir-fries. It results from cooking at temperatures exceeding 300°C, which triggers the Maillard reaction and caramelisation. You need carbon steel or cast iron, high heat, and quick technique. Non-stick woks cannot achieve it as they cannot safely reach the necessary temperatures. Read the full wok hei section
Can I put my wok in the dishwasher?
It depends on the material. Stainless steel woks are dishwasher safe, though hand washing is kinder. Carbon steel and cast iron woks must be hand washed, as the dishwasher will strip the seasoning and cause rust. Non-stick woks should also be hand washed to preserve the coating.
What if I've never seasoned cookware before — will I ruin it?
The School of Wok range comes pre-seasoned, so you can start cooking immediately. The seasoning improves with use as long as you hand wash and dry thoroughly. If you do damage the seasoning, it is easily restored. Stainless steel woks need no seasoning at all.
My carbon steel wok has developed rust spots — is it ruined?
No. Rust is entirely normal if a carbon steel wok is not dried thoroughly or is stored somewhere humid. Scrub the rust off with coarse salt and a little oil, rinse, dry completely over low heat on the hob, and re-season. Carbon steel is virtually indestructible with basic care.
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, avoid metal utensils entirely. Metal will scratch and damage the coating, reducing its lifespan significantly.
Why did my food stick even though the wok was hot?
The most common causes are: the wok was not hot enough before oil was added, not enough oil was used, too much food was added at once (dropping the temperature), or food was not kept moving. For carbon steel, the seasoning may need building up, which 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. A drop of water should evaporate immediately or dance across the surface. For stainless steel, the test is slightly different. When water beads and rolls around rather than immediately evaporating, the pan is at the right temperature.
Care and Seasoning
Carbon steel: School of Wok and Netherton FoundryCarbon steel woks must be hand washed. The dishwasher strips the seasoning and will cause rust. After washing, dry the wok immediately and thoroughly, either with a cloth or over low heat on the hob. A light wipe of oil after each use, particularly in the early months, helps build the seasoning layer.
The seasoning improves with every use. Cooking higher-fat foods such as pork belly, bacon, or chicken thighs accelerates the process. Over time, the surface becomes increasingly non-stick without any coating to wear out or degrade.
If rust appears: Do not discard the pan. Pour a little coarse salt and vegetable oil onto the affected area, scrub with a paper towel using small circular motions until the rust is gone, rinse, dry immediately over heat, and re-season. The wok will be as good as before.
- Wash and dry. Scrub with hot water to remove any factory coating, then dry completely over low heat on the hob.
- Heat until the colour changes. Place over high heat until the metal shifts to a bluish-brown colour and begins to smoke.
- Apply a thin oil layer. Add one tablespoon of oil and spread it across the surface using kitchen paper held in tongs. Heat until the smoking stops.
- Repeat two to three times. Build thin layers gradually. A thick coat will flake rather than bond to the metal.
The School of Wok range comes pre-seasoned, so this process is only needed if the seasoning is damaged or if you are starting with an unseasoned carbon steel wok from another source.
Stainless steel: Samuel Groves, Demeyere, Kuhn RikonStainless steel woks require no seasoning. They are dishwasher safe, though hand washing in warm soapy water extends the life of the finish. For stuck-on food, soak in warm water and use a non-abrasive sponge. A paste of bicarbonate of soda and water handles more stubborn residue. Avoid steel wool, which scratches the surface.
Stainless steel and sticking: Stainless steel needs adequate preheating and a reasonable amount of oil to prevent food sticking, particularly at the start of cooking. Once the pan is properly hot and oiled, it performs well. Resist the temptation to move food before it has had time to release naturally from the surface.
Hand wash only. No seasoning is required as the enamel coating is the cooking surface. Avoid thermal shock: do not plunge a hot wok into cold water. Use wooden or silicone utensils to protect the enamel. For stuck-on food, soak in warm soapy water and simmer gently if needed before washing.
Le Creuset non-stickHand wash only, as repeated dishwasher cycles degrade the coating. Never use metal utensils. Avoid heating an empty non-stick pan, and stay within the 270°C maximum. Do not use cooking spray, which builds up on the surface and reduces the coating's effectiveness over time.
What to avoid across all wok types- Never leave a carbon steel or bare cast iron wok to air-dry, as rust forms quickly
- Never use a carbon steel wok for cooking highly acidic dishes over long periods, as this strips the seasoning
- Never stack woks without protection between them, as the base of one pan will scratch the cooking surface of another
- Never use abrasive pads on seasoned or non-stick surfaces
- Never put a carbon steel, cast iron, or non-stick wok in the dishwasher
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, and we stock brands we genuinely believe in, chosen because they perform, not because of margins.
- No-quibble returns, even used items
- Half-price accidental damage replacement for two years
- Price match guarantee
Frequently Asked Questions
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