Handle Wok Pans
200+ products
Three tips before buying a wok
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.
Non-stick coatings have recently become popular. This means that they have a coating that makes it harder to burn the food being cooked onto the pan, and therefore the pans are easier to clean. The coating is usually made of Teflon or a ceramic coating.
The disadvantage of Teflon and other plastics is that the pans become sensitive to high temperatures, which shortens their durability.
Uncoated wok pans are often made of cast iron, which means that the “protective” layer forms on its own. When you use the pan, oil and other substances are absorbed into patina, which is then transferred to the pan the next time you use it.
Would you like inspiration and tips for delicious stir-fry dishes? Find out more here.