A wok cooks differently to any other pan in the kitchen: the steep sides give the heat-zone the recipe asks for, and the flat-bottom variant works on a domestic hob in a way the round-bottom traditional style doesn't. The cookware industry has muddied the picture by selling everything circular as a wok. The real specifications are material, hob compatibility, and whether it's truly seasoned-able.

Material is the first decision, and carbon steel is what professional kitchens reach for. It heats fast, takes seasoning, develops a true non-stick patina after eight or ten cooks, and lasts a lifetime if cared for. Cast iron is heavier, holds heat longer (good for braised dishes), and seasons slightly differently. Modern hard-anodised nonstick coats fade in two to three years of high-heat wok cooking and aren't a long-term buy. Robert Dyas covers all three formats from £14 to £230; very.co.uk runs a strong £15-£80 carbon steel range; Archiproducts handles the £170-£270 chef-grade pieces.

We compare woks across UK retailers daily by material, size, hob compatibility (gas, induction, electric, ceramic), and handle style. The grid below filters by these specs so the wok matches the hob you actually cook on. read more…