What’s the best material for a wok?
The material your wok is made from will significantly impact the taste and texture of your favourite Asian dishes; it will also determine how easy it is to care for and how long it will last.
Carbon steel
If you aim to produce authentic Chinese dishes or world-class Pad Thai, a traditional lightweight carbon steel wok with high sides and a round bottom is a must as they can reach searing temperatures in minutes. Professional chefs also love the evenness of the heat across the surface and the impressive natural non-stick quality that can be built up over time.
They need a lot of TLC though; carbon steel should only be hand washed with warm water and light pressure.
Aluminium
A wok made from aluminium will likely have a Teflon-based non-stick coating, which means that very little oil is needed, but very high temperatures should be avoided.
Aluminium conducts heat well, so your food will cook evenly. Some aluminium woks can be washed in the dishwasher; others should be hand washed only. Metal utensils and harsh scrubbing can easily damage any wok with a non-stick coating, so caution is required.
Stainless steel
Stainless steel woks are hard-wearing, rust resistant and will build up a reliable non-stick coating if seasoned. If you need cooking tools that can be chucked in a dishwasher and will resist scratching, stainless steel is an excellent option.
Stainless steel takes a little while to heat up, but it retains heat well. Stainless steel woks sometimes have hotspots, however, so burning food is easier if you don’t keep it moving.
Cast iron
Cast iron is another material that is used in Asian cooking. It will add a powerful punch of heat to your cooking, and, like carbon steel, it delivers wok hei flavour to your food. Be warned though, as with the best cast iron skillets, it's often heavy, which doesn’t go well with the energy required for stir-frying.
For non-stick capability, cast iron needs seasoning, a process that requires a regular coating of oil such as grapeseed or flaxseed and the application of heat; this also prevents rusting. For this coating to perform well, you need to be careful when washing cast iron.
How to clean a wok
If your wok has been seasoned, scrubbing pads, strong cleaning products and hot water can damage it. Warm water, gentle detergent and a soft cloth should be the only method of cleaning.
A Teflon-based non-stick coating will be more robust and easier to clean. Some can even be washed in the dishwasher, though we recommend only doing this occasionally.
In addition, it is essential to let your wok cool before placing it in water. However, before any food debris dries that will require soaking, grab a handful of kitchen towels and gently remove as much as you can when the pan has cooled enough to do so.