Comparison: Best Wok Pan America’S Test Kitchen (Updated | Dec 11th)

America’s Test Kitchen recommends traditional carbon steel woks for their superior heat conduction and lightweight design, which is essential for the classic ‘breath of the wok’ sear. While stainless steel is durable and non-reactive, it heats less evenly and is much heavier, making it difficult to perform the high-heat tossing required for stir-frying. For authentic results and ease of use, a well-seasoned carbon steel wok is the superior choice.

For most home cooks, a 14-inch wok is the ideal size, providing enough surface area to cook food in a single layer without steaming. Smaller woks can crowd ingredients, while larger ones may not heat evenly on a standard home stovetop. A 14-inch flat-bottomed wok offers the best balance of capacity and stability for typical home kitchens.

For a standard American gas or electric stovetop, a flat-bottom wok is essential for stability and making direct contact with the burner for efficient heating. Round-bottom woks are traditional but require a wok ring to sit securely on a flat stove top. If you have a powerful gas stove with a grate, a round-bottom wok is a great option, but for most kitchens, a flat-bottom model is more practical and versatile.

Seasoning a carbon steel wok involves heating oil in the pan until it polymerizes, creating a durable, non-stick surface. After each use, clean the wok with just hot water and a soft sponge—avoid soap—and always dry it thoroughly on the stove to prevent rust. With regular use and proper care, the seasoning will build up, improving the wok’s non-stick properties and developing a rich patina.

America’s Test Kitchen advises against using nonstick woks for authentic, high-heat stir-frying. Most nonstick coatings cannot withstand the extreme temperatures required for a proper sear and will degrade over time, releasing fumes. While they are easy to clean, a traditional carbon steel wok, once seasoned, offers a superior, more durable non-stick surface for high-heat cooking.

The best woks feature a long, stay-cool handle made of wood or heat-resistant silicone for a secure and comfortable grip while tossing. A second, looped helper handle on the opposite side is crucial for safely lifting a heavy, full wok. Handles should be securely riveted or welded to the pan to ensure they don’t loosen over time.

Yes, but you must specifically choose a wok that is induction-compatible, which means its base must contain a magnetic layer of steel. Many traditional carbon steel woks are not induction-ready, so look for models explicitly marketed for this use. These woks often have a flat, steel-clad bottom designed to work efficiently with an induction burner’s magnetic field.

The main differences lie in the quality of the material and construction. Premium woks are made from heavier-gauge carbon steel, which heats more evenly and is less prone to warping, and they often feature more secure, comfortable handles. Budget models use thinner steel that can develop hot spots and may have less durable handles, but they can still perform adequately if you’re on a tight budget.