How to Choose a Wok

Since a wok uses little oil and cooks quickly, food retains most of its natural nutrients without absorbing fat. For adventurous cooks, this is a fun cooking technique. But, you need the right wok to maximize your pleasure.

Instructions

Difficulty: Easy

1. If you're cooking for a family, choose a wok that is 12 to 14 inches across. You can find smaller woks that cook up meals for just one or two, also.
2. Traditional woks are made of thin carbon steel, just right for the heating properties of stir-frying. However, these must be seasoned properly. Woks also can be made from stainless steel, carbon steel, copper, hard-anodized aluminum, nonstick and even cast iron.
3. Decide if you prefer your wok to sit on a round collar or flat on the stove. Some cooks say the collar helps with heat convection from stove to the wok, so it heats up more evenly than a flat-bottomed wok.
4. Some woks feature two looped handles that allow you to hold and carry it with both hands. Newer wok designs feature one long wooden or metal handle that can be useful for shaking the wok and flipping the food during stir-frying. Some woks feature one looped handle and one long handle. Choose a style that suits you.
5. Consider accessories. Some woks will come in a set with a frying strainer or wire-mesh basket for deep-frying. These sets might include a steaming trivet with a domed tight-fitting lid for steaming as well as conventional stir-frying. You also will need a specially-designed set of utensils for tossing the food.
6. Depending upon the cookware material of your wok, you may need a different set of utensils. If you choose a nonstick wok, then you'll need wooden, plastic or silicone utensils to protect the finish of your wok.

Tips & Warnings

• Keep in mind the specifications of your stove and be aware of any compatibility issues your stove may have with different types of cookware. You'll find this information in the instructions manual that came with your stove. Check it out before you purchase.