Choosing a Wok
 

Woks are now readily available in variety of styles as a result of the tremendous popularity of Chinese and Asian cooking in Western countries. Woks vary in type, size and shape and in the materials used to produce them. Before selecting a wok, consider what type of stove you have. For electric stoves, consider buying a single-handed, flat-bottomed wok. This type will sit more directly and securely on the heating element, allowing a more even conduction of heat.

If you wish to free up space on the stove top, you may find an electric stove top a better choice. However, because it is controlled thermostatically, the heat goes on and off and food may take longer to cook. If you plan heavy-duty work with your wok, a portable-gas wok cooker, which is attached to a gas bottle, provides great flexibility. You can cook indoors or out, and all the stove hotplates are then available for cooking other items.

Gas stoves are ideals for wok cooking. Heat is delivered instantly and is much more easily controlled than electricity. A flat-bottomed wok is a good choice. Care must be taken if choosing the traditional-style, rounded wok; a stand may be necessary to provide stability. Choose a stand that is open because this allows sufficient air to flow through, providing the best heat source. When cooking, place the ring stand over the largest burner with the narrow side up.

Wok can be made of rolled steel, stainless steel or non-stick aluminum. Rolled steel woks require seasoning before use and on-going maintenance. Some stainless steel and non-stick aluminum woks have  an interior coating. Check manufacturer's instructions before removing it. These woks are easier to care for, and only require washing in hot, soapy water after use and throughout drying. Don't scrub non-stick coatings with abrasives and use only wooden cooking utensils.

Read more on Seasoning a Wok