10 Easy Pieces: The Best Woks - Remodelista
Remember the wok fad of the late 1970s, when hip households were stir-frying up a storm? Others, especially those with electric stoves, swear by anodized aluminum. Last important detail: woks are available with round or flat bottoms. For a great primer, see the New York Times interview with Chinese cookbook author Grace Young, A Cook Talks about Woks and Stir-Fry. The Hammered Flat Bottom Wok is crafted of carbon steel hammered by hand (note: because of its unevenness, hammered steel is not recommended for induction stoves). Lucky enough to have a wok burner? Consider the Hammered Round Bottom Wok with a single wooden stick handle that stays cool to the touch. The Wok Shop’s Carbon Steel Flat Bottom Pow Wok with Wood Handle is hand hammered and available in four sizes ranging from 10 inches to 16 inches; $14.95 to $29.95. The Joyce Chen Classic Carbon Steel 14-inch Wok Set is flat bottomed and has birch handles. Some prefer cast iron over carbon steel because of its durability (though steel heats up faster). The Joyce Chen 14-inch Cast Iron Wok is a pre-seasoned, flat-bottom wok with a maple stick handle on one side and a small grab handle on the other; $43.12 at ATG Stores. From Lodge, the Pro-Logic 14-inch Cast Iron Wok, with two handles (that get very hot), comes pre-seasoned and can be used on any stovetop and in the oven; $63.35 at Amazon. Anodized aluminum is highly recommended for electric stovetops. Another aluminum option at a lower price is the US-made Nordic Ware Wok with stay-cool removable grips and a non-stick surface; $39.55 at Amazon. For those who don’t want the maintenance of seasoning, stainless steel is an option. Grace Young’s Stir-Frying to the Sky’s Edge won the 2011 James Beard International Cooking award and is a perfect companion for your wok; $24.50 at Amazon.