The 5 Best Woks, Tested by a Chef & Dietitian

The Bottom Line: The Best Wok

This is the first time I would recommend every single pan I tried, but each of the 16 woks in my tests had different benefits and drawbacks. When the pans were tested side-by-side-by-side, however, a few traits made certain pans rise above the rest—including weight, handles, pan size and price. 

The carbon steel pans from Mammafong (view at Amazon), Yosukata and Craft Wok (view at Amazon) were very evenly matched in terms of heat conductivity and maneuverability, but the Yosukata (view at Amazon) came out on top because of its wide flat bottom, large capacity and pre-seasoning. 

Choosing a Wok 

As with any pan, the wok you pick should help you be successful in the kitchen. What makes a great wok? Look for these five characteristics.

14-Inch Diameter 

A good wok is relatively lightweight, easy to handle and provides enough surface area for cooking and stirring. I prefer a wok that is around 14 inches wide. Smaller woks can only handle a low volume of food, and much larger ones become unwieldy to manage.

Carbon Steel

I’ve found that carbon steel is the metal of choice from home cooks and chefs alike when choosing the best wok. Woks also come in stainless steel, cast iron and nonstick, but carbon steel is durable and highly conductive, heating fast and evenly. 

Flat Bottom

For most people, a flat-bottomed wok is ideal because it works on gas, electric and induction stoves without the need for an additional implement. However, if you’re trying to do the most authentic Chinese cooking, opt for a round bottom wok with a wok ring. 

Two Handles 

The addition of a second handle, also known as a helper handle, allows you to easily pick up the wok without getting a crick in your wrist from the weight of the pan and its contents. This is particularly helpful if you’re trying to slide food onto a plate instead of scooping. Ideally, the helper handle also has a wooden handle that is heat-resistant. But oftentimes the helper handle is made of metal, so be sure to use a good pot holder because woks get extremely hot.

Naturally Non-Stick

A properly seasoned wok develops an even, non-stick seasoning without PFAS, the coatings used in many non-stick pans. If you’re averse to the seasoning process, opt for a pre-seasoned pan and be sure to maintain it just like any other carbon steel or cast-iron pan by wiping it dry after each wash.

Our Wok Tests

To test for the best wok, I put 16 pans through the same series of recipe tests. Each wok was seasoned if it didn’t come pre-seasoned, then tested with a fried egg, boiling water, fried rice and stir-fried Chinese greens. For each test, the same ingredients were used in the same quantities so that I could compare volume. I found the variations to be fairly minimal between most of the carbon steel pans except when it came to how quickly they boiled water—the cast iron pan took far longer than the carbon steel.

Each wok was also tested on gas, electric and induction stove tops. All the flat-bottomed pans worked on electric and induction, though they didn’t have the ideal high-heat sear that I was able to get with gas. Round-bottomed woks—as you might expect—did not work on electric or induction, and you can’t use a wok ring on them either.     

We Also Considered

Calphalon Signature Hard-Anodized Nonstick 12-Inch Flat-Bottom Wok with Cover (view at Amazon): The best of the nonstick options, this wok was still smaller than I liked and only safe up to 500°F, which is far lower than ideal for traditional Chinese high heat cooking. Cooking the fried rice in this pan didn’t get the crispy bits that give it texture, though it was the easiest to clean because of the nonstick coating. That being said, if you never want to deal with seasoning a pan and always pick a non-stick, the Calphalon is your wok. 

Made In Cookware 12-Inch Blue Carbon Steel Wok (view at Amazon): While the Made In performed better on induction than some of the other woks, its heavier weight, considerably smaller capacity and uncomfortable handle were deal-breakers. I could only make half a batch of the fried rice and the angle required to hold the pan oddly made my wrist cramp. It’s also more expensive than the larger, pre-seasoned woks. 

Smithey Carbon Steel Wok (view at Smithey): This wok is truly stunning and won the award for the most beautiful hand-hammered pan, but because of its small size and high price tag, I wanted to hang it on the wall as art instead of using it as an all-purpose wok. While the fried egg cooked perfectly, it only held a half batch of the fried rice. Nevertheless, I can’t stop looking at how beautiful it is and I would recommend it for someone who values aesthetics as much as function.  

Joyce Chen Classic Series Carbon Steel Wok (view at Amazon): For $27, this wok also comes with a lid, bamboo spatula and recipe booklet, making it a contender for best budget wok. But side by side with the Helen’s Asian Kitchen wok, it felt a bit flimsier when I fried the egg and rice. The handle wasn’t nearly as comfortable to hold, which is important when shaking the pan as you stir-fry. However, this wok is a steal for the price and works almost as well as woks I tested at three times the price. 

Zhen San Huan 34cm Seasoned Wok (view at Amazon): This round bottom wok performed equally as well as the Craft Wok when making the stir-fried greens, fried egg and fried rice, but at almost four times the price, the more affordable Craft Wok was the winner. Additionally, the Zhen San Huan wok is missing a helper handle, which is a letdown because it’s virtually impossible to move a wok full of food without it.  

Common Questions

How do you season a wok? 

Woks can either come unseasoned or pre-seasoned, just like cast-iron pans. Our top pick comes pre-seasoned, but if you opt for one that needs to be seasoned, it’s very easy to do. The best seasoning method I've used comes from Chinese cuisine expert Grace Young, known as the "Poet Laureate of the Wok." Here's her how-to:

1. Scrub a carbon-steel wok with soap, hot water and a steel wool pad. Rinse and dry thoroughly.
2. Heat the wok over high heat until a bead of water dropped on the surface vaporizes instantly.
3. Swirl two tablespoons of peanut oil or vegetable oil into the pan.
4. Add 1/2 cup sliced unpeeled ginger and 1 bunch scallions that have been cut into two-inch pieces.
5. Reduce the heat to medium and stir-fry the mixture, pressing it into the sides of the wok as you go.
6. Keep stir-frying and pressing the seasoning all over the wok for about 15 minutes.
7. Remove from heat and let cool. Discard the scallions and ginger. Rinse with hot water. Your wok is now ready to use! And it will get better and better over time.

What can I cook in a wok besides a stir fry and fried rice?

Woks can be used to steam, boil, deep fry and braise food. To steam, you’ll need a bamboo steamer (view at Amazon) or steaming rack (view at Amazon) to place inside the wok and a wok lid (view at Amazon). These are particularly helpful for making steamed dumplings or steamed fish. You can also use a wok to braise.

How do I clean my wok?

Cleaning a wok is very similar to cleaning a cast iron pan. Soap or anything abrasive, like a scrub brush, should be avoided if possible as they will damage the seasoning. Simply clean it with hot water and a soft sponge. A wok should also never be washed in the dishwasher. If you have any hard-to-release food, fill the wok with an inch or so of water and gently heat on the stove until the food is loosened off the surface. Rinse the pan thoroughly, then dry with a clean kitchen towel or place over low heat until the water has evaporated. Air-drying a wok may cause it to rust. 

Can I use a wok on induction and electric stoves? 

Yes, flat-bottom woks work on induction and electric stoves, but without the flames licking the sides of the wok, the food doesn’t quite cook the same as on a gas stove.

Our Trusted Expertise

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. She first learned to cook over a wok with her mother when she was 8 years old. For this article, Breana put 16 woks from leading brands to the test in her home kitchen.

This article was edited and reviewed by Brierley Horton, M.S., R.D., Senior Commerce Editor, who mostly uses her wok to whip up a quick kimchi fried rice. She also has 15 years of experience reporting, writing, and editing food, nutrition and health content.