What makes a good wok?

Question

I want to buy a wok but don't know what type-round, flat or what material.

Answer 1

i have the Analon pro.

It's non stick, light and very durable..had it for over 8 years and it's still beautiful as new. Comes with a lid, so you can steam or even pop popcorn in it.

runs around $90 but well worth it.

you could go for the all steel hand pound type, original from China, but you'd need to be grinding it often with sir fry and eventually you'd get sick of the weight.

Answer 2

Hey Aussie girl, the best type of wok can depend on how you are going to use it.

Carbon steel is pretty good, and this is what you would mostly find in takeaways etc. Its thin and heats very quickly and is fantastic to cook on if using gas, the downfall being that they are a little higher maintinance they can start to rust if not oiled now and then. And if cooking on electric top they nearly always have that bowl look to them meaning you will only have that very bottom of the wok reach high temperatures. Upside is very cheap to purchase, go down to an asian supermarket and you would get one for about $10-15 AUD)

Stainless is good, doesn't heat as efficently as the carbon steel but low maintinance, expensive and can get them in flat bottoms.

Non stick, easy to scratch and not reccommended you use them on really high heat. (Its a bit of a medical debate about toxic fumes they can give off)

And cast iron, heavy and slow to heat but does hold heat well. (Can be extremely expensive)

For me I would choose a carbon steel (they kind of look black or dark grey) usually have a wooden handle, if you have gas (excuse the pun) then this is perfect you can buy wok bases which the woks sit upon so then they are still and won't roll easily. If electric try and get one with a flat a base as possible.

Hope this helps