In Chinese, the word, wok stands for a cooking pot which is used for a wide range of cooking tasks. These pans are best for making sauces & soups, braising, deep-frying, steaming, and much more. This pan generally has a smooth rounded base, and rounded edges, evenly over a bit flame and heating faster. In addition to this, it features long handles that enable them to do more during cooking. The design of the pan makes it popular among users as a daily cooking pan as it requires a bit a small amount of oil or no oil, and cooks food evenly. Modern wok pans also come with lids that offer to do steam on them. Talk of material, these pans are can be made of carbon steel, non-stick, stainless steel, and aluminum.
The thick carbon steel skillet is easy to cook, a breeze to clean, and requires little maintenance, making it the most essential tool for every kitchen. It’s also perfect for stir-frying, with a size perfect for food-flipping. The steel lid paired with the stay-cook wooden knob makes it perfect for steaming as well. Working with a wok eliminates the risk of oil splattering due to its high wall, also used as a deep fryer.
Best Buy Wok Pans For The Money
We tested and reviewed 8 wok pan from the top brands, this will help you to choose the right wok pans, we let’s take a look at the below-given list:
1. Bielmeier Wok Pan 12.5
Bielmeier is dedicated to offering you budget-friendly products for the home and kitchen. If you are looking for a skillet with good quality and construction, that would be a perfect option. Since it has a flat base, you can safely place it on a stovetop, induction stove, electric stove, gas range or other heat sources.
Being made of iron, it is normal to rust over time, and proper cleaning and maintenance can reduce rust and keep it dry. Plus, it is extremely steady in heating speed and lighter in weight compared to cast iron pans and stainless steel pans. It is advisable to spread the cooking oil after washing for the oil layer. This 12.5-inch carbon steel pan with no PFOA chemicals is long-lasting than the coated skillet. However, the pan has a non-stick base and repetitive cooking making it robust.
With the Bielmeier 21.5 x 12.5 x 3.75 inch pan, you can use a variety of cooking methods, including stewing, stir-frying, frying, steaming, and more. It has a wooden handle, which is removable, so you can easily put it in the oven after removing it. Apart from a 12.5 carbon steel pan, the pack contains a wok spatula, wooden lid, cooking chopsticks, and Loofah pot brush.
Pros:
- It comes with a 12-month warranty.
- It is compatible with all stovetops.
Cons:
- According to a user, some accessory is missing in their pack.
2. YOSUKATA Carbon Steel Wok Pan
Versatile matters when it comes to wok pans, as they are not only meant for stir-frying, but are also used for many traditional cooking techniques such as deep-frying, braising, and pan-frying. We have come up with one such brand that ensures versatility, as well as better performance in this 22 x 13.5 x 5.5 inches Wok pan.
In terms of size, it is large enough and made of heavy-duty, black carbon steel. The material is durable, light, and robust as compared to iron. Since it also has an ergonomic wooden handle, it ensures a comfortable and sturdy grip when you use it or even transfer food from pan to plate.
Unlike the stir fry pans and unseasoned woks available on the market, this carbon steel pan is pre-seasoned using special techniques and set at a high temperature of over 600 degrees Fahrenheit. With this quality wok, you can bring the restaurant like authentic and rich flavors in Asian cuisines and other Chinese recipes.
Pros:
- This flat bottom fan is designed to hold the flavor and juice inside components.
- You will be free to prepare food in large quantities for big crowds.
Cons:
- No hardware or screw is available for a handle as per a user.
3. Homeries Wok Pan
With Homeries Wok Pan, you can prepare traditional Chinese cuisine at your home. The authentic Asian cookware design on the pan is remarkably good for stir-frying prawns, vegetables, rice, fish, and more. The carbon steel construction of the wok with a non-stick base allows for heat transfer, and heat tolerance, and is also longer lasting.
Homeries will provide a lid and two spaces to maintain heat, flavor, and even cooking. The wooden lid is designed with an upper handle for easy cooking. Since it uses pure wood, composite pan sets complement your kitchen. While the wooden handle is ideally designed to offer professional cooks and home cooks a strong, comfortable grip when stirring or frying. The best part is that the handle does not catch heat, saving your hands from burning. Speaking of design, Wok Pan features a flat base that ensures safe sitting on cooking surfaces and stovetops.
Pros:
- It is suitable to work on any stovetop and cooking surface.
- The ergonomic handle and wooden lid add an antique touch to your kitchen.
Cons:
- According to one user, the coating has come off after a single wash.
How To Choose The Best Wok Pan
A wok is a Chinese-style cooking pot which has a deep and round bottom
Poaching, deep-frying, pan-frying, steaming Stir-frying, simmering, braising, stewing, searing, soup making, smoking, & roasting nuts are just a few of the many Chinese cooking techniques that call for the use of woks. A lot of people think it’s the most essential piece of equipment in a Chinese restaurant.
Here is a quick buying guide for best wok pans
Consider wok types
- Carbon steel
Typical carbon steel wok has been long-lasting and light. To quickly sear food in a stir-fry, they offer rapid heat conduction.
The carbon steel skillet is unquestionably the most popular. One of the most common ingredients used by experienced Asian cooks is fish sauce.
Carbon steel is a low-cost material which conducts heat extremely well, making it much easier to achieve optimal temperature control. It is through the accumulation of carbon deposits that carbon steel woks develop a non-stick coating.
‘Seasuring’ is the name given to this process. This not only alters the flavor of the food, but it also makes cleaning the wok much simpler.
- Stainless steel
Stainless steel woks have been ideal for vinegar, tomato-based or acidic dishes because they are non-reactive. They do, however, have a rapid heat transfer rate. They’re also handy for transporting and cooking food because they’re so light.
- Non-stick woks
Cooking with much less oil is made easier with the use of non-stick woks as well as any other non-stick pan. Even though seasoning carbon steel woks makes them nonstick, this is a step not everyone who wants to take. Non-stick woks are better for those who prefer their woks to be ready to use as soon as they arrive.
To endure the higher temperatures required for stir-frying, non-stick coatings have evolved. It’s not quite as good as carbon steel, but it’s a lot simpler to clean & maintain, so it’s a win-win for everyone.
Seasoning a wok
A light coating of oil should be applied to the woks before cooking to “season” them. If you’re a home cook, you can usually avoid seasoning every second or third meal instead of doing it before each use of the wok like a professional chef would.
Rinse thoroughly and then heat thoroughly for seasoning a new wok. You can then use an oil-soaked fabric and medium heat to coat the pan in a thin oil layer after it has cooled down.
Size matters
Choosing the right material for your wok is only the first step; the next is figuring out how big it should be. Woks are available in different sizes.
In addition to your personal preferences, the sort of cooking burner you have and the wok depth, the woks come in size varying from 20cm to 32cm. The number of people you plan to cook for will also play a role in your decision.
Dishwasher safe
You don’t want to clean it manually every time you use it, then opt for Nonstick, stainless steel and aluminum cookware which are all dishwasher safe.
Oven-safe
Are you looking for something which can withstand the oven temperatures? It is possible to cook some of them in the oven as well.
Lids
By narrowing the search to those that include lids, you can be sure that it will fit snugly.
PFOA-free
Chemicals like PFOA, created by humans, have been linked to a slew of health problems. It is used in the production of chemicals such as Teflon that coat nonstick pans, for many years now. Nonstick cookware may still contain PFOA despite the fact that it is no longer manufactured in the United States.
This means that consumers should exercise caution when purchasing nonstick cookware.
PTFE free
PTFE is a nonstick chemical that has long been used in a wide range of kitchen products, including Teflon pans. When it comes to PTFE, it’s comprehensible to be wary because of its history with PFOA.
Cool touch handles
Due to their use with high temperatures, it is understandable to be concerned about accidentally burning your hands on hot handles. Cool-touch handles can alleviate any anxiety you might have about them.
How to Clean and Care for Your Wok?
Following are the major cleaning tips you have to follow to maintain the performance & durability of your wok pan:
- First, wash the wok in clean hot water.
- Pour the pan from the water and scrub away leftovers or food particles over the surface using a soft scrubber. If the particles are stubborn, soak your wok pan in warm water for at least 5 minutes. Then, gently scrub the pan to remove the food.
- Wash under tap water until all food remains are kept away.
- Next, take a paper towel to dry the wok thoroughly.
- Once the pan dries completely, put the wok on the stovetop burner and set it to medium-high heat.
- Then, you need to rub a small amount of vegetable oil inside the wok using a paper towel. By doing so, the pan will be free from rust. You don’t need to follow this step if you use your pan frequently or if it is adequately seasoned.
- Finally, the pan will be ready to use again.
Tips for caring work:
Caring for a wok pan can be easy by following the given steps:
- Don’t rub a carbon steel wok using a harsh, abrasive, or metallic sponge/scrubber. Using sharp utensils and scrubbers can harm the seasoned base.
- Wok pans aren’t designed for dishwasher cleaning. So, it needs to be cleaned manually.
- If the skillet is accidentally washed or rusted in the dishwasher, you need to re-season it, being careful to eliminate all rust.
Wok Pan Frequently Asked Questions
- Which is better – a frying pan or a wok pan?
The primary purpose of a wok pan is to stir fry and it does extremely well all that as it can tolerate the heat of a professional stove. Since it has a natural non-stick base and high heat capability, you don’t need to add extra oil or butter to a wok, thereby making it a healthier option On the other hand, a frying pan works well when it comes to searing vegetables and meat. Owing both pans enables you to stir and sear fry.
- How do I care for my wok pan?
If your wok is seasoned, don’t use soap to wash it. As a substitute, soak the skillet in lukewarm water for at least five minutes to remove stuck food. Then rinse the interior with hot water and a soft sponge to protect the patina. Wash the exterior with hot water and a scrubber sponge.
- What is the reason behind rusting wok pan?
Do not scrape the pan with any kind of hard utensil or abrasive material after cooking to avoid rusting the pan after use. You’ll simply wipe it off with a soft cloth or paper towel then wash with lukewarm, soapy water. Let it air dry or dry with a clean cloth.
- Which material is best for a wok skillet?
Pan made of carbon steel is best suited for making woks. It is one of the most traditional materials and tends to be the most suggested by wok professionals. It is durable, lightweight, affordable, and heats up evenly and quickly compared to any other material.
- Can I use a wok pan for frying eggs?
Yes, you can! Keep the wok heating on medium heat till the butter or oil becomes hot. Gently beat eggs in hot oil. Let the eggs fry until the whites look hard. Ensure the egg is cooked and the edges are deep golden brown and bubbly.
- How to prevent food from sticking to wok pan
Here are a few tips to follow when cleaning your wok pan:
- Always begin with a clean pan or wok.
- Always use a cast iron wok pan or well-seasoned wok.
- Preheat your pan to the point at which it begins to smoke before adding high smoke point oil.
- Spread the butter or oil to completely coat the pan’s cooking surface.
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.
