The bottom surface of the wok I received was also slightly warped, so it was not induction compatible. The combination of both layers allows for sharp frying with little addition of fat and at the same time prevents the meat or other fried food from sticking. What we didn’t like: This wok is slightly heavier than the overall winner, and the handle is large, so cooks may find it a little awkward to maneuver. While most folks use woks with gas burners, induction can be beneficial when cooking with this type of pan.

The extra-large cooking surface gives you plenty of room to experiment, and you can clean the seamless inside in no time. Since the motions involved in wok cooking can be rather dynamic—think vigorous stirring, tumbling, and tossing—a proper wok should be relatively light without being flimsy. This review only includes flat-bottomed models, since most home cooks don’t have access to a traditional high-output wok burner.Non-personalized content and ads are influenced by things like the content you’re currently viewing and your location (ad serving is based on general location). The double-layered non-stick coating also helps to keep the wok easy to clean despite cooking at such high temperatures. Egg-Frying Test: Over medium-high heat, we fried an egg in two teaspoons of vegetable oil, to assess any imperfections in the existing seasoning. While the Craft Wok had a larger diameter and bottom surface area, the uneven distribution of heat made it difficult to cook the greens evenly.

And if you want to season your wok in the oven, you're out of luck because of the wooden helper handle. It heated up quickly and evenly (it was the fastest during our boil test), and the handle angle made it easy to toss food. The best woks had wider cooking surfaces, which led to more direct contact with the heat source and even cooking.Similar in design to the Yosukata (which also features a wooden handle and a metal helper handle), this wok was very responsive and also large enough to stir-fry garlic fried rice without losing grains.

With proper care and maintenance, your carbon steel Craft Wok will last for years, providing you with countless delicious and healthy meals. Stir-Frying Test 2: We made garlic fried rice, evaluating stickage and assessing batch-cooking, stirring, stir-frying, and saucing capabilities. Follow our comprehensive guide on carbon steel wok care and maintenance to keep your Craft Wok in top condition for years of delicious, healthy stir-fry cooking. Its capacious body made it easy to toss bok choy and garlic fried rice, and it boiled water in eight minutes and 50 seconds, the second fastest in the lineup.We like a wok for deep-frying because its flared, roomy, concave shape helps contain oil and splatters, amongst other reasons.