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The Best Wok

Last updated on October 16, 2020

We looked at the top 15 Woks and dug through the reviews from 190 of the most popular review sites including and more. The result is a ranking of the best Woks.

Best Wok

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Our Picks For The Top Woks

Show Contents
Our Take
  Best All-Around

SKY LIGHT Carbon Steel 12.5-Inch Wok

SKY LIGHT

Carbon Steel 12.5-Inch Wok

Overall Take

Scratch-ResistantStorage is no problem when you go with this wok, as it features a built-in hole for hanging.

  Best for Regular Use

Craft Wok 731W88 Traditional Hand Hammered Carbon Steel Pow Wok, 14-Inch

Craft Wok

Traditional Hammered Pow Wok, 14-Inch

Overall Take

Round BottomIt's the commercial-grade construction that sets this wok apart from the rest.

  Best for Families

Cuisinart 726-38H Chef’s Classic Stainless Steel Helper Handle Wok, 14-Inch

Cuisinart

Chef's Classic Stainless Steel Wok, 14-Inch

Overall Take

Stainless Steel ConstructionYou'll get a secure hold with this wok, as it features both a stay-cool riveted handle and a helper handle.

  Best for Travel

Presto 5900 1500-Watt Stainless-Steel Electric Wok, 14-Inch

Presto

1500-Watt Electric Wok, 14-Inch

Overall Take

Wooden Spatula IncludedAs an added bonus, this wok comes with a long-handled wooden spatula.

  Best for Style

Souped Up Recipes Carbon Steel Electric Induction & Gas Stove Wok, 12-Inch

Souped Up Recipes

Carbon Steel Electric Induction & Gas Stove Wok

Overall Take

Attractive Wooden LidThis wok works on a variety of heating elements, including gas ranges, electric stovetops and induction stovetops.

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22

Products Considered

We identified the majority of the woks available to purchase.
15

Products Analyzed

We then selected the leading and most popular products for our team to review.

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190

Expert Reviews Included

In addition to our expert reviews, we also incorporate feedback and analysis of some of the most respected sources.

48,591

User Opinions Analyzed

We also incorporate user reviews from the leading retailers including

The Best Overall

SKY LIGHT Carbon Steel 12.5-Inch Wok

Our Expert Score

9.8

Our Take

If you're looking for a wok that can be used on a variety of appliances, this model is your best bet. It's safe for electric, induction and gas stoves and can even be placed in an oven up to 550 degrees Fahrenheit. The wok is made from a durable carbon steel that is free from any chemical coatings.


Our Wok Buying Guide

The wok is one of the most useful pieces of kitchen equipment for both professional chefs and home cooks. It has been used in Chinese kitchens for centuries and is now a staple in many kitchens around the world.

“There’s a reason why the wok is the single most important tool in the Asian kitchen: its incredible versatility,” says our resident culinary expert Julie Chernoff, a long-time food journalist and dining editor of Better, a lifestyle website and print magazine. “Stir fry, deep fry, steam, blanch… the wok can do it all.”

In order to use the wok effectively, you need to first have very high heat. This results in meals that cook in a short amount of time. Because of the high heat, it’s important to use the right amount of oil so that the ingredients don’t stick to the pan. In many recipes, the ingredients, such as chicken, beef, pork or fish, plus vegetables like carrots or cabbage, are seared on the high heat in the wok, before being used in a different cooking method in the same pan. The wok can be used to boil ingredients in a liquid or steam them by using the lid.

Don’t overfill the wok. If this happens, the ingredients will cook too slowly and you won’t get the proper amount of heat. Before putting any ingredients in the pan, it’s critical to prepare all of your ingredients by washing, cutting and setting them out. This mise en place technique ensures that you can add the right ingredient to the wok at the right time.

One of the most common ways a wok is used is to make a stir fry.

“The key to a great stir fry is to cut up each ingredient to similar size so that they cook in the same amount of time (meaning equal-size chunks of protein, or all ¼-inch thick carrot coins, etc.), and to know what order to add them to the wok,” Chernoff explains. “Aromatics are added first, then ingredients in order of length of cooking time, from longest to shortest.”

Simplemost Fun Fact

Ever wonder why some woks have round bottoms while others have flat ones? Their unique design actually dictates what kind of stove they are best for.

“Round-bottom woks will come with a metal collar/ring to keep them steady over a gas flame; flat-bottom woks are best for electric stovetops, but can also be used over gas,” explains Chernoff.

The classic wok has a rounded bottom as it was used on a traditional charcoal fire. On a gas stove, however, the metal ring provides stability so that the pan can be used safely. If you have a round-bottom wok and an electric stove, you will find that the pan doesn’t sit properly on the cooking element. However, there are wok add-ons available that make it easier to use your round-bottom wok on an electric element.

The Wok Tips and Advice

  • An important element to consider when selecting your wok is the material it’s made out of. “While there are many expensive Westernized versions available — made of copper, stainless steel, or even with nonstick surfaces — it’s hard to beat the classic carbon steel,” Chernoff says. “Although the carbon steel must be seasoned before first use, and cleaned thoroughly after each use and reoiled, the extra care and time are well worth it for the final product.” Some woks are made out of hard-anodized aluminum, while others are 100% cast iron and sold already seasoned. You’ll even find woks with an aluminum core between two stainless steel layers. Other woks are made of heavy gauge carbon steel.
  • If you want to avoid using excess oil in your cooking, you may want to pay attention to the non-stick coating on your work. Some woks have three layers of non-stick coating, while others have been seasoned with 100% vegetable oil. The seasoning improves as the pan is used.
  • The way your wok retains heat and distributes heat can affect the outcome of your recipe. Even heating is what you’ll get with an aluminum construction.
  • Because the wok is operated on such high heat, it’s important that the handles on the wok enable the cook to move it around safely, without having to touch the pan. “Look for a wok with a long wooden handle on one side and a helping handle opposite it for handling and moving the wok,” directs Chernoff.
  • Look for a wok with one long, brushed stainless steel handle that stays cool on the stovetop. Of course, a model with two assist loop handles for a safe and secure grip is also a good choice. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. Some woks have a long ergonomic phenolic handle and a small assist handle, which stays cool while cooking.
  • If you’re interested in exploring the versatility of the wok, then “look for a wok with a lid,” as Chernoff guides. This “helps with steaming and simmering ingredients during cooking.” Some woks come with a clear tempered glass lid, while others don’t come with a lid at all.
  • Whether you’re routinely cooking for a crowd or just for your family will dictate the size of wok you need. “You’re not going to need a gigantic wok (like the ones used in Asian restaurants), and you want to make sure that it will fit over one burner on your stovetop,” explains Chernoff. The SKY LIGHT Carbon Steel 12.5-Inch Wok is 12.5 inches, while the Craft Wok Traditional Hammered Pow Wok, 14-Inch is 14 inches.

About The Author

Alicia Bodine
Alicia Bodine 

Alicia Bodine is a New Jersey-based writer that is always on the hunt for kitchen gadgets that can help save time and money, especially with two food-loving daughters at home. With more than 15 years of experience, her work has appeared in sites like on leading food and drink publications.