I want to get a new wok. (I recently got the rice cooker, Zojirushi, and love it, want to make fried rice and other things in the wok.)

I used to have one, worked great, this was years ago. It was carbon steel, I moved and put it under the sink and forgot about it. Went to pull it out and use it and it was rusted out. Really rusted out. When I picked up it just fell apart and I was left holding the handle.

I want to get back into using a wok once or twice a week.

I've been looking online. Too many choices.

Do I want a carbon steel, or a thin cast iron, or a teflon coated or other nonstick, or what?

12 or 14 inch?

Do I need a lid? It seems I recall having a domed lid and would steam veggies, but this was a long time ago.

Should I get a flat bottom or a round bottom?

I have a gas stove, and I also have a 1-burner portable stove that runs on a butane cylinder or propane bottle. I also have a portable induction unit that plugs into the wall. However, I will probably use my gas stove almost all the time.

Hand hammered or what?

Help a guy out, tell me about what you think.

Thanks!
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I'd consider this: https://madeincookware.com/pro...lue-carbon-steel-wok

I use it on a residential gas stove top. Works well for me. And not made in chicom. I got a generic Al lid for it; I highly recommend a lid.

I think CI is too heavy; even the carbon steel is pretty heavy when washing. No/never to non-stick / teflon coated; not for a high temp wok that you'll use for stir fry.

I bought this one from Amazon for $50.00. Cleaned it well, made it turn blue all over on high heat and started seasoning it with avocado oil. So far it has been great. After a few seasonings it is almost stick free. I re season after every use on the stovetop.

https://www.amazon.com/dp/B07D...product_details&th=1

I also ordered a ring to keep it level but can use the wok without it.

https://www.amazon.com/dp/B08J...product_details&th=1

Many, many years ago, I received a non-stick wok as a gift.

About 2 years ago, the coating started to fail and I began my search for a replacement. I considered carbon steel, stainless steel, and non-stick (ruled out the quickest). I read reviews, watched YouTube videos, etc. as I pondered the decision.

I ultimately decided on this Cuisinart stainless stir fry pan. Very happy with it and I significantly increased the frequency of making stir-frys for dinner. It can handle the heat and it's very easy to clean-up.

You will never achieve wok hei with a Teflon-coated wok.

I would recommend the 14", as the saying goes, you can cook a little in a big wok, but cannot cook big in a small wok.

I use a lid a lot. Multiple uses. Steaming, of course, though I rarely do that. It's still useful in stir-frying, like if you want to steam and fry at the same time. Simmering or braising. Sometimes just to contain steam or smoke to not set off the smoke detector.

The only reason for a flat-bottom wok is if you don't have or want to use a proper wok ring.

Basic recommendation is a standard carbon steel wok, which will have a thin wall, but not too thin that it will warp. You want efficient heat transfer. A thick wall would spread the heat out evenly, which you really don't want. You want to concentrate heat at the bottom, but cooler up the wall for food that is already cooked enough (remember, you're stir-frying). A thin-walled cast iron would be too brittle.

Hand-hammered is supposed to be better. Denser steel so cooks better. Can't speak directly to this, as I've never tried one.

This message has been edited. Last edited by: kkina,

For decades, I have purchased my woks from The Wok Shop, based in Chinatown San Francisco. For the last 10 years, I have been using a 16" cast iron one and it has been faithful, very consistent, easy to to use and clean. For everything stir fry related, they are good to go.

https://www.wokshop.com/newsto...oduct-category/woks/

I'm using a cast iron Bruntmore wok now. While it works very well, it is HEAVY and you can't really toss your food like you're supposed to. I have to do it all with a tool.

I need to get a carbon steel wok and wok ring grate for my Wolf cooktop. The cast iron will then be used more for deep frying or simmering of things with lots of liquid.

I use the carbon steel wok from Made In, as well. Works great.

Following.

I asked for a wok for Xmas and of course came up empty handed. I use a gas stove. Do I want flat bottom or round bottom ? I want at least 14”

2nd on the Wok Shop in San Francisco.

Another vote for the wok shop - would recommend a 14” round bottom carbon steel Wok.

You might want to consider getting an outdoor wok burner too. Wok burners. I have one of the power flamer ones.

Just got the carbon steel 14"er off Amazon. It's made by Craft Wok and is very heavy gauge and has solid, riveted handles. It seasoned up nicely and feels slicker than snot. It was 100% silvery, unoxidized carbon steel when I got it. I need to order the wok ring grate still...

Call the WokShop, they are very helpful. We made a point to visit years ago when in SF. Don't recall the ladies name but she knew the answer to every question we had.