Cast Iron Wok Pans

• Stainless steel: A stainless steel wok is practical if you want to use all kinds of utensils without having to worry about destroying the pan. This material is also great for cleaning, and works well in high temperatures.

• Cast iron and carbon steel: If you are looking for a robust wok that works on all types of heat sources, cast iron or carbon steel is a good choice. The materials also provide an even heat distribution, which makes cooking more efficient. When it comes to cleaning, especially the cast iron is slightly more sensitive, and you should therefore not use washing-up liquid.

• Aluminium: If you’re looking for a cheaper wok, models made of aluminium are a good option. Aluminium models are usually lighter and easy to handle, but the disadvantage is that the material cannot be heated to as high a temperature as woks made from other materials.

Like most types of pans, woks are also made in different sizes. Most models fit standard stove-tops, as the diameter of the pan base often does not differ much between different models.

• A smaller standard size for woks is 24 cm in diameter, and this size is ideal if you’re cooking for one to two people.
• If you're cooking for more people, we recommend that you choose a model of at least 28 cm.