a long-handled wok is the best option. While traditional carbon steel walks have rounded bottoms propped on a cooking ring, modern cast iron features a flat base. This lets you cook on an electric ...

Material: Carbon steel is a traditional favorite for making woks, while cast iron and stainless steel are great for casual cooks. Here are the strengths and weaknesses of each material ...

Or use a magnet: If it sticks to the wok, it should work with an induction cooktop. I have traditional Chinese cast-iron purists in my family. My favorite wok-cooking memories are of my uncle ...

It’s versatility is due to its unique sloped shape and traditional carbon steel ... And just remember: Wok care is important. Like cast iron, carbon steel woks require seasoning to unlock ...

Traditional woks. These have a round bottom and sloped ... Carbon steel, stainless, cast iron, and nonstick woks There are a few competing materials out there, specifically carbon steel, stainless ...

Although traditional carbon steel and cast iron woks are favoured by chefs, we’ve focused on aluminium and stainless steel woks in our testing. Requiring less maintenance, these non-stick models are ...

Heavier kadhais, like cast iron ones, require steady heat sources, while stainless steel kadhais heat quickly and are suitable for modern kitchens. Traditional woks with a round bottom are best suited ...