Woks

Carbon steel, cast iron, nonstick

Carbon steel is the wok material professional kitchens reach for. It heats faster than cast iron, takes the high temperature the wok-hei flavour needs, and develops a black non-stick seasoning over the first eight or ten cooks that no factory coating can replicate. The downside: it rusts if left wet, and washing it with soap dissolves the patina you've built. Cast iron is heavier (1.5-2.5kg empty), holds heat better for slow-cook recipes, and tolerates rougher handling. It takes longer to reach stir-fry temperature though, and is harder to lift one-handed. Hard-anodised nonstick is the convenience option: nothing sticks for the first 18 months, then the coating starts to lift and the pan needs replacing. For a household that fries weekly, carbon steel is the long-term economy.

Round-bottom or flat-bottom, and your hob

Traditional Chinese woks have a round bottom designed for a wok ring on a gas-flame burner. On a domestic hob (gas, induction, electric or ceramic), the round-bottom only works with a wok ring or hob-cradle accessory. On induction it doesn't work at all because the hob can't sense a non-flat base. Flat-bottom woks are the practical British buy: they work directly on every hob type, including induction (look for "induction compatible" in the spec). The flat-base section is usually 14-18cm; small enough to keep the steep-side heat-zone behaviour, large enough to sit stably on the burner.

Sizes: 28cm, 32cm, 36cm

A 28cm wok cooks for one or two; fine for a single-person flat or a couple, snug if you're stir-frying for visitors. 32cm is the household standard and cooks for two to four comfortably. The steep sides leave room for tossing and the food doesn't crowd. 36cm woks are restaurant-style and need a powerful hob or open flame to heat properly. On a domestic 2kW induction ring you'll find the wok never gets hot enough for proper stir-fry-char. Pick smaller than you think and the wok will cook better. Oversized woks struggle with the heat the cooking asks for.

Handle style and how it feels in stir-fry use

Woks come with two handle configurations: a long single handle (fry-pan style, used for tossing) and a long handle plus a short loop (for two-handed lifting). The single long handle is the chef's choice, since proper stir-fry technique needs to flip the food with a wrist movement, and the long handle gives the wrist the swing it needs. The double-handle style is steadier when you're moving a heavy wok off the hob. Wood and bamboo handles stay cool but split eventually; metal handles run hot and need a folded tea towel; silicone-wrapped handles are the modern compromise but lose grip after a year of dishwasher exposure.

Caring for a carbon-steel wok

A new carbon-steel wok needs seasoning. Burn off the factory grease coating with a high-heat empty pan run, then coat with vegetable oil and heat until it smokes; repeat three or four times to build a base coat. Wash with hot water and a soft brush only: no soap, no scouring pad, no dishwasher. Dry over a low flame to drive moisture off, and lightly re-oil before storing. After the first month the patina turns deep black and the wok stops sticking entirely. A properly maintained carbon-steel wok outlasts every nonstick pan in the kitchen.