5 Best Woks of 2024, Tested by Experts

When choosing the best woks we searched the internet for all available options, focusing on flat bottom woks to ensure that most people can use them without having to purchase a wok ring for their stovetop.

We also spoke with Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge and The Breath of Wok, to learn the best materials for woks, accessories and tools, cooking tips and how to properly season a wok if needed.

✔️ Weight: Most of the woks on this list are around four pounds in weight, which can feel even heavier once filled with food. From our testing experience, we've noticed that materials like carbon steel and cast iron which retain heat well do tend to be on the heavier side. If the weight of a wok sounds like it would be heavy for you to manage, look for one with a helper handle so you can hold it with both hands, distributing the weight.

✔️ Size: Woks range in size from 12-inch to 14-inch. If you're cooking for a larger family, stick to a 14-inch wok, but a 12-inch wok would work perfectly fine to feed a family of two or a side dish for four.

✔️ Handles: The majority of woks on the market have a long handle, so that you can maneuver the wok without being too close to the pan. The material can vary based on the brand, but we found wooden handles to be the coolest to touch and stainless steel to conduct the most heat. We also recommend looking for a wok with a helper handle on the side, so that you can shake or carry your wok with two hands.

✔️Lid: Some woks come with lids for steaming or finishing ingredients in your wok. We prefer a domed shaped lid over a flat lid when it comes to woks, so that there is better air flow and ingredients aren't compressed while cooking.

Each material type has its pros and cons. These are the most common materials and what they're best for:

✔️ Carbon steel is the most traditional material used for making woks and is the best for achieving restaurant-quality stir-fry. Carbon steel woks are Young's choice: They heat up quickly and evenly, and if cleaned and treated properly, they become nonstick over time. Beginners may find them difficult to use and care for because they need to be seasoned before use, and ingredients can stick to the wok if not using the right amount of heat. Be careful with washing: It's best not to use soap, and they shouldn't be thrown in the dishwasher. Carbon steel may flavor the food a little, which some people find unpleasant, though others say this means it's properly seasoned.

✔️ Cast iron requires a bit more time to heat, but it retains heat very well. Like a carbon steel wok, a cast iron wok also needs to be seasoned before the first use (and as needed) to help prevent sticking, though some are sold pre-seasoned. Like a carbon steel wok, it will become nonstick over time if treated properly. Cast iron tends to be very heavy, which may make moving the wok difficult. In such cases, a wok spatula may be used to stir the food; it has a shovel-like design, ideal for moving food around quickly and easily.

✔️ Stainless steel woks are gaining more popularity. While stainless steel takes some time to heat, it has good, even heat distribution. Traditionalists may oppose stainless steel woks because they can be heavy and don't respond quickly to temperature changes the way carbon steel woks do. They're durable, however, and don't need to be seasoned. Stainless steel woks are often combined with other types of metal, like an aluminum core, to help them heat up quicker. They're also usually dishwasher safe.

✔️ Nonstick woks are a no-brainer for the entry-level cook: They don't need to be seasoned, and they're easy to clean — just don't use a scouring pad or anything abrasive. They also eliminate the hassle of ingredients sticking to the wok, making them a popular choice. Nonstick woks can't be heated too hot, so it's hard to get a sear on meats and veggies, which means you may not be able to mimic the flavor you would get at a restaurant. Low and steady wins the race with nonstick, which some might argue defeats the purpose of using a wok, which is traditionally used at high heats. Note that you may not be able to use metal utensils with some nonstick woks.

Before cooking with a carbon steel or cast iron wok, you'll need to season it to make sure food doesn't stick. To season:

1. Scrub the wok with soap and water after you unpack it to remove any machine oils. (These oils help prevent rusting in transit.)
2. Heat the wok over high heat for 10 minutes. During this time, the color may change, but this is normal.
3. Once the entire wok is hot, using tongs if needed for safety, use a dry paper towel or hand towel to rub the interior surface with a high-smoke-point oil, such as canola or vegetable oil.
4. Wipe away any extra residue and allow the wok to continue heating for five minutes. During this time, it'll likely change color more, but again, this is normal.
5. Let the seasoned wok cool completely.
6. In addition to the steps above, Young suggests using your wok for cooking bacon and deep frying which will accelerate the development of the patina.

✔️ Use a high-smoke-point oil. If you’re going to use your wok at high temperatures, use an oil that can withstand the heat without burning like grapeseed, peanut or canola oil.

✔️ If using a seasoned wok, preheat it before cooking. If you don’t preheat the wok, the ingredients will stick. To check whether your wok is at the proper temperature for stir-frying, says Young, “heat the empty wok until a bead of water vaporizes within one second of contact, being careful not to overheat.” Take note, if using a nonstick wok, you’ll want to use a lower temperature to prevent the nonstick coating from getting ruined.

✔️ Use flavorful ingredients and high heat to achieve "wok hei." Young translates "wok hei" as “breath of wok” and says it’s a Cantonese phrase that’s used to describe a perfectly cooked stir-fry, infused with a delicious, rich, concentrated flavor and smoky aroma. According to Young, it’s a common misconception that achieving wok hei is only about high heat: “If the ingredients are not inherently flavorful, there is no taste to accentuate when stir-frying.”

✔️ Make sure all your ingredients are prepped, dried and organized ahead of time. Woks cook food quickly, which means you’ll need everything ready to go nearby, including sauces and aromatics like ginger and garlic. Be sure to evenly chop any proteins and vegetables so they cook evenly, and have them set aside. Young also stresses that it’s also important to dry your produce well, otherwise you risk a soggy stir-fry.

✔️ Don’t overcrowd the wok. Having too much stuff in the wok can cause the ingredients to steam rather than sear. If necessary, cook in small batches, set the cooked food aside to prevent overcrowding and then mix everything together at the end. As a good rule of thumb, Young suggests cooking a pound of food at a time in a 14-inch wok

• Wok turner: You’ll need a wok turner or spatula to help move or flip food around in the wok. These are longer than typical spatulas to protect hands from the high heat.
• Nonstick wok turner: If your pan is nonstick, we recommend using a wok spatula that won’t scratch the surface. Even if the wok says it’s safe for metal utensils, using non-metal tools will help preserve the nonstick surface.
• Bamboo steamer: Use this in your wok to steam dumplings, vegetables, fish and more. Be sure to check what size steamer will fit in your wok.
• Spider strainer: This helps remove foods from hot liquid, such as dumplings from deep-frying oil. A slotted spoon can also be used, but spider strainers can pick up larger foods and drain faster.
• Wok lid: You don’t need a wok lid for stir-frying, but it comes in handy if you’re braising, steaming, boiling or anything else where you don’t want liquids to splash — it's even great for popping popcorn.
• Wok ring: If you purchase a round bottom wok, you’ll need a wok ring to keep it stable on your stove.

Side-by-side Lab testing of woks was completed by Eva Bleyer, who has professionally tested all kinds of kitchen equipment, from oven ranges to juicers to kitchen scales to blenders. Eva has tested over 20 different cookware sets in her time at the Good Housekeeping Institute in the Kitchen Appliances and Innovation Lab.

This guide was written by Jamie Kim, a consumer products expert with over 17 years of experience in areas of product development and manufacturing. In her free time, she enjoys cooking, traveling and working out.

This guide was overseen by Nicole Papantoniou, who has run the Good Housekeeping Kitchen Appliances and Innovation Lab since 2019; she oversees all GH content and testing related to kitchen gear. A trained cook and published recipe developer, she conducted GH's most recent side-by-side cookware test.