Then, we flipped the beef and it didn’t stick to the pot, flexing its nonstick property. While cooking a stir-fried beef dish, the strips of marinated beef immediately started to bubble around the edges, a clear sign of sufficiently high heat. The brand claims that each wok goes through 30,000 strokes of hand hammering-whether it’s true or not, the hand-hammered effect is certainly visible and appealing.ĭuring testing, we were impressed with how quickly it heated up and how the smooth surface helped toss vegetables and cuts of meat with ease.
We were mesmerized by the patina-like, glossy nonstick surface with a blue-ish undertone.
They all made delicious bowls of stir-fried noodles, but the ease and comfort of a few definitely made them stand out as our favorites.Īs far as a traditional hand-hammered wok goes, the ZhenSanHuan is a true standout. If you’re looking to take your wok cooking to the next level, you may want to consider the ZhenSanHuan Hand-hammered Iron Wok ( available at Amazon), our pick for the best upgrade. While the testing results were close, the HexClad 12-inch Hybrid Stainless Steel Nonstick WokĮmerged as the best overall wok. Some had a nonstick coating while others could be seasoned to create a nonstick patina. Here at Reviewed, we want to take the guesswork out of buying a wok, which is why we tested a dozen woks made from carbon steel, cast iron, and stainless steel. Without trying them, it’s hard to know which is the best wok for your kitchen. They come in a dizzying array of shapes and sizes, with different handle types and construction materials. Woks are designed with stir-frying in mind-their concave shape concentrates heat on the bottom of the pan, creating a super-hot area that cooks your food more quickly, and the steep sides prevent splatter while giving you space to push cooked food up the sides.
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