10 Best Woks for Asian Cooking: Our Top Picks

There was this one time I attempted to cook kung pao chicken in a budget non-stick wok, and let me tell you, my kitchen filled with smoke faster than a bar on a Friday night!

Whether you’re just beginning your Asian cooking adventure or aiming to enhance your current setup, I’m here to guide you through everything you need to know about selecting the ideal wok. The right wok can make all the difference between disappointing takeout and restaurant-quality meals!

What Makes a Great Wok?

Where do I even start? I’ve discovered that the material of your wok is incredibly important. I remember when I first began – I picked up the cheapest stainless steel wok I could find at the store, and what a blunder that was! Everything stuck to it like it was glued.

Carbon steel is your best option when it comes to wok materials. It’s what you’ll find in authentic Chinese restaurant kitchens, and there’s a solid reason for that. It heats up quickly, develops a beautiful non-stick patina (that’s just a fancy term for seasoning), and won’t cost you a fortune.

Here’s a quick overview of the main materials you’ll come across:

I personally swear by carbon steel – it’s like the Swiss Army knife of wok materials.

Top 10 Woks for Asian Cooking

Alright, let’s dive right in. After testing more woks than I can count (my kitchen cupboards are overflowing!), here are my top picks:

Traditional Carbon Steel Champions

1. Craft Wok Traditional Hand Hammered Carbon Steel Wok

• 14-inch diameter (35.5 cm)
• Hand-hammered in Guangzhou
• Proper wooden handle that stays cool

This beauty is my absolute favourite. The hand-hammered texture isn’t just for looks – it helps food slide back into the centre when you’re doing that classic wok tossing motion. I’ve had mine for three years now, and it’s developed a better non-stick surface than my ex’s personality.

2. Helen Chen’s Asian Kitchen Flat Bottom Wok

• 14-inch diameter (35.5 cm)
• Works brilliantly on electric hobs
• Comes with a lovely domed lid

This was actually my first real wok, and I still use it for teaching my kids. The flat bottom makes it perfect for small kitchens – no wobbly business here!

Modern Non-stick Options

3. Calphalon Contemporary Flat-Bottom Wok

• Hard-anodised aluminium construction
• 30.5 cm diameter
• Dishwasher safe (though I wouldn’t recommend it)

Look, while I’m usually a traditionalist, this one’s fantastic for beginners.

4. Joyce Chen Pro Chef Flat Bottom Wok

• Professional grade carbon steel
• Birch wood handles
• 35.5 cm diameter

Premium Choices

5. Made In Blue Carbon Steel Wok

• Restaurant-quality construction
• Pre-seasoned surface
• 32.5 cm diameter

Worth every cent if you’re serious about your stir-frying. I saved up to get this one, and my kung pao chicken has never tasted better!

6. Lodge Pro-Logic Cast Iron Wok

• Incredibly durable cast iron construction
• Pre-seasoned surface
• 35.5 cm diameter

This hefty wok nearly gave me a hernia when I first lifted it! But wow, once it’s hot, it stays hot. I use this one specifically for dishes that require serious heat retention, like authentic char kway teow. Just a heads up – you might want to do some bicep curls before attempting any wok-tossing with this one!

Budget-Friendly Champions

7. Kenmore Hammond Flat Bottom Carbon Steel Wok

• Excellent starter wok
• 30.5 cm diameter
• Helper handle included

I actually bought this as a temporary replacement when I left my expensive wok at a friend’s house. I ended up being so impressed that I decided to keep it! It’s perfect for beginners who don’t want to spend too much while learning the ropes.

8. Souped Up Recipes Carbon Steel Wok

• Flat bottom design
• Comes with a fantastic video tutorial series
• 32.5 cm diameter

This was recommended to me by one of my foodie friends, and I’m really pleased with it. The best part is that it comes with online video tutorials. Plus, the flat bottom means it works wonderfully on flat hobs.

Specialised Options

9. ITSMILLERS Pre-Seasoned Carbon Steel Wok

• Traditional round bottom
• Comes with wok ring
• 35.5 cm diameter

I picked this one up for my outdoor wok burner setup (yes, I’m that obsessed), and it’s an absolute gem for high-heat cooking. The pre-seasoning is decent, though I still gave it my own treatment. Just a word of caution – if you’re using it indoors, you’ll need a proper wok ring and a gas hob to get the best results.

10. Yosukata Carbon Steel Wok

• Black carbon steel
• Pre-seasoned in high heat
• 33 cm diameter

This Japanese-inspired beauty is my favorite for precision cooking. Its slightly smaller size is ideal for meals serving 2-3 people. I often use it for my Japanese stir-fry dishes—it’s fantastic for yakisoba!

Comparison Table of All Woks

Pro Shopping Tips:

• Watch for seasonal sales – I scored my Made In Blue wok during a Black Friday sale for $40 off!
• Check the handle material – wooden handles may not be dishwasher safe
• Consider your hob type – some of these beauties require a wok ring for stability
• Think about storage – that 35.5 cm beast might look stunning, but measure your cupboards first

How to Season Your New Wok

The first time I seasoned a wok, I set off every smoke alarm in my apartment and had some very concerned neighbors knocking at my door!

Here’s my foolproof method that won’t have the fire department showing up:

1. Scrub your new wok with hot water and dish soap
2. Dry it thoroughly (I mean really dry – give it a quick heat on the hob)
3. Heat it until it’s smoking hot
4. Add a thin layer of groundnut oil (about 1 tablespoon)
5. Use kitchen paper to spread the oil evenly
6. Keep heating until it starts to smoke
7. Repeat steps 4-6 three times

Pro tip: Open every window you have and temporarily disconnect your smoke alarm.

Essential Wok Cooking Techniques

Proper wok technique is all about cooking in small batches. Here’s what you need to know:

The Art of Wok Hei

Wok hei (that’s the “breath of the wok” for you newcomers) is what gives authentic Chinese food that magical smoky flavor. To achieve it:

• Get your wok really hot – I mean really hot
• Don’t overcrowd the pan
• Keep your ingredients moving
• Master the wok toss (maybe practice with cold rice first – it’s less messy when you drop it)

I once spent an entire Saturday honing my wok tossing skills with dried beans. My kitchen floor looked like a scene from Jack and the Beanstalk, but by Sunday, I had it down!

Wok Care and Maintenance

I remember the time I left my beloved carbon steel wok soaking overnight. I woke up to what looked like the Titanic’s rusty cousin. Here’s how to avoid my mistakes:

Daily Care

• Never soak your wok.
• Clean it while it’s still warm.
• Use only hot water—no soap needed.
• Dry it immediately over low heat.
• Apply a light coating of oil before storing.

Dealing with Rust

If you find rust (and believe me, it can happen to anyone), don’t worry! A little steel wool, some effort, and a re-seasoning session will fix it up nicely.

Choosing Your Perfect Wok

After all my experiences, trials, and countless plates of fried rice, I can confidently say that investing in a good wok is absolutely worthwhile. My top pick? The Craft Wok Traditional Hand Hammered Carbon Steel Wok. Sure, it needs a bit of care, but it’s like a trusty companion—treat it well, and it will always be there for you.

Remember, the best wok is the one you’ll actually use. If you’re just starting out, don’t feel pressured to go fully traditional right away. That non-stick Calphalon might be just what you need to build your confidence.

Why not share your own wok stories in the comments below? I’d love to hear about your kitchen adventures (and misadventures—we’ve all had them!). And if you’re still unsure, feel free to ask me a question. After all, I’ve probably made every possible wok-related mistake so you don’t have to!

Happy wokking, and remember—if you’re not making a bit of a mess, you’re probably not doing it right!