This 1800-watt Pro model is a serious upgrade from the standard Breville Hot Wok, offering an additional boost of energy that allows this model to cooker hotter—up to 425 degrees—and faster than before. That’s just the right formula to help you sear and seal, but 15 other heat settings make this appliance just as functional as a wok over a fire. You can warm, slow cook, deep-fry, or steam with ease, especially since the tempered glass lid has an adjustable vent that gives you better control over covered cooking. We recommend it for stir-fry, fajitas, and steaming. Plus, you can use it to make wings for a crowd. Hungry for stir-fry? Want to try your hand at baking a dutch baby? No matter what you are making, make it the Yosukata way, in a cookware brand you can trust. Believe us when we say — you will be able to taste the difference. Ease of use: To test each wok's user-friendliness, we tossed dried rice in each of them before beginning the cooking process. This helped us get a sense of the weight and design of the wok, as well as note any maneuverability issues.

However, raw carbon steel requires a lot of seasoning, and all carbon steel is higher maintenance than other materials, as it must be hand-washed, kept dry, and oiled frequently. In a home kitchen, the metallic odor will take some time and use before fading. Additionally, rounded-bottom woks are only suitable for gas stoves with a wok ring. It is important to note that a carbon steel wok must be seasoned prior to each use. This helps to keep the wok from rusting and also helps to impart flavor to the food cooked in it. How to Season a Wok on an Electric Stove?

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If you find thewok has a rusty spot, then you probably did not heat it long enough to get rid of all the moisture or did not use enough oil to wipe it down. Pay attention to these two important steps! An electric wok is a good option for people who live in apartments without stoves, as well as anyone with electric stovetops that unevenly heat dishes. Breville’s Hot Wok features an electric plate with a butterfly heating system, which mimics the temperature consistency achieved by a round-bottom wok on a gas stovetop—without upgrading any large appliances in your home. More than 2,000 years ago, during China’s Han Dynasty, cast iron was smelt into a unique form, one where a curved bottom flared out into an expansive width ending in high walls designed to retain both heat and ingredients. The name it was given was simple: wok. In the Cantonese spoken in its region of origin, wok literally means “cooking pot.” Not particularly specific, perhaps, but neither are its uses. As time has shown, the wok's design is that of a workhorse—a multi-cooking wonder with infinite capabilities. Pre-seasoned means a covering of wax or vegetable oilhas been applied to prevent the cookware-as a rule cast iron from rusting while it sits in the store or in the storeroom. It is alright to utilize a cleanser since you are planning to re-season the cookware.

A wok's price tag is just that, a price tag: We tested a few woks more expensive than any on this list. We found that there wasn't anything extraordinary about their performance or design, and a couple were even harder to use. That said, cast iron is quite durable, so this wok will be an essential part of your kitchen for a while since it’s virtually unbreakable. It can also be used over an open flame, which means you can use it at outdoor cookouts and camping trips for a delicious meal away from home. We love the slightly-wider-than-normal bottom that allows you to cook more food in less time. We also like the design, from the curvy, yet comfortable, handles to the inlaid glass window in the cover. That allows you to see what's happening inside whether you're making fried rice or popcorn. And while this is a big pot, it's nice enough that you'll want to keep it out and large enough to be constantly useful. It is dishwasher-safe, though you might end up hand-washing since it will take up a good amount of room. The first thing that we look for in cookware is its material. My choice is very traditional, so I always go with carbon steel. Carbon steel is a better conductor of heat, which works well at high temperatures without affecting the food quality. Several other materials are worth using, including steel, cast-iron, etc., choose which best suits your cooking style and needs. Handle type: Not all of us can do that and here comes a pre-seasoned wok to the rescue. A pre-seasoned wok is a very convenient option to have when you want a ready-to-use wok with a beautiful patina.Durable: The Pre-Seasoned Carbon Steel Wok is known for its durability. This is due to the heavy-duty construction, making it ideal for those looking for a wok that will last for years.

Our Lab team has spent collective decades working in professional kitchens, developing recipes, and testing kitchen gear.Size: A larger wok is ideal for home cooking as it can accommodate a bigger quantity of food. However, if you do not have the space to store a large wok, opt for a smaller one. Always wash and dry your wok after cooking and wipe it down with vegetable oil, even after a simple steaming. The bottom of your wok can depend upon the type of stovetop you use. Round bottom is very commonly and popularly used, while the flat bottom is in trend with the electric and induction base cooktop. It features a steel helper handle for high-heat stirring and a wooden handle for a tight grip. Not only is it durable and easy to use, but it also comes with easy-to-follow seasoning instructions. Best Carbon Steel Wok Flat Bottom

While not the traditional wok shape, this Cast Iron Grilling “Wok” worked great throughout our cooking tests. It also comes in at a great price for those wanting to try wok recipes on a budget. This cast iron wok is very sturdy, durable, and heavier than other materials we tested. It comes with two handles of similar shape and size, unlike other woks that traditionally come with one long handle for maneuvering. We found it easier to move with two hands for increased stability, but it’s important to note that since the handles are the same material as the wok, they got very hot during testing — like 400 degrees hot. So be sure to use oven mitts or protective gloves when cooking with this one.

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Best of all, the wok set comes with a pre-seasoned carbon steel wok, a carbon steel lid, and a stainless steel spatula with lifetime quality assurance. Design: The best woks have a classic sloped sides, enough cooking space for a 4-person household, useful handles, and look great when left out on the stove. We rated woks higher when those handles stayed exceptionally cool when over high heat.