Simplemost is supported by our readers. When you purchase an item through links on our site, we may earn an affiliate commission.

The Best Wok

Last updated on November 7, 2019

We looked at the top 10 Woks and dug through the reviews from 164 of the most popular review sites including Kitchenistic, Crafty Spices, Ama Top 10, Closeup Check, The Stuff of Success, The Review Ballerina and more. The result is a ranking of the best Woks.

Why Trust The Simplemost Score?

Simplemost is focused on helping you make the best purchasing decision. Our team of experts spends hundreds of hours analyzing, testing, and researching products so you don't have to.

Look for the Simplemost seal for products that are the best in a category.

Our Picks For The Top Woks

Show Contents
Our Take
  Best Overall

Calphalon

Flat-Bottom Wok

Overall Take

Excellent Heat Distribution panThe Calphalon Flat-Bottom Wok has durable construction with three non-stick layers.

  Also Consider

Lodge

Cast Iron Wok

Overall Take

Pre-Seasoned OptionThe Lodge Cast Iron Wok is a versatile flat-bottom cast iron choice.

  Upgrade Pick

Calphalon

Stainless Steel Wok

Overall Take

Pan With Tempered Glass LidThe Calphalon Stainless Steel Wok is a great choice for stir frying, boiling and steaming.

  Best Value

Joyce Chen

Flat-Bottom Wok

Overall Take

Two Phenolic HandlesThe Joyce Chen Flat-Bottom Wok is an easy-to-use pan for electric and gas ranges.

Don't just take for granted what one reviewer says. Along with our own experts, Simplemost analyzes the top expert reviews of the leading products and generates a score you can actually trust.
17

Products Considered

We identified the majority of the woks available to purchase.
10

Products Analyzed

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

View All Product Rankings

164

Expert Reviews Included

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

34,467

User Opinions Analyzed

We also incorporate user reviews from the leading retailers including Amazon, Walmart, Target and 11 others.

The Best Overall

Calphalon Flat-Bottom Wok

Our Expert Score
8.8
15 expert reviews
User Summarized Score
9.3
333 user reviews
Our Take

The Calphalon Flat-Bottom Wok provides excellent heat retention and has a deep bowl perfect for stir-frying. Its handle stays cool during cooking, making it easy to move and hold. In our test kitchen, this wok heated up quickly and evenly. We also liked its depth, as well as the fact that it's dishwasher-safe.


The Best Bang For Your Buck

Joyce Chen Flat-Bottom Wok

Expert Summarized Score
8.6
26 expert reviews
User Summarized Score
7.4
582 user reviews
Our Take

The Joyce Chen Flat-Bottom Wok has one long handle and one assist loop handle, which stays cool during cooking. A unique feature is that it comes with a hanging loop to help save space in your kitchen cupboard. Keep in mind that it requires seasoning before it’s used. During our testing, this wok heated up very quickly and was lightweight. We also liked the feel of the handle.

Our Findings

Calphalon Flat-Bottom Wok

Best Overall

What We Liked: The Calphalon Flat-Bottom Wok provides excellent heat retention and has a deep bowl perfect for stir-frying. Its handle stays cool during cooking, making it easy to move and hold. In our test kitchen, this wok heated up quickly and evenly. We also liked its depth, as well as the fact that it’s dishwasher-safe.

Simplemost Media

Joyce Chen Flat-Bottom Wok

Best Value

Joyce Chen 22-0060, Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch (Kitchen)


List Price: $38.99 USD
New From: $39.99 USD In Stock
Used from: $38.80 USD In Stock

What We Liked: The Joyce Chen Flat-Bottom Wok has one long handle and one assist loop handle, which stays cool during cooking. A unique feature is that it comes with a hanging loop to help save space in your kitchen cupboard. Keep in mind that it requires seasoning before it’s used. During our testing, this wok heated up very quickly and was lightweight. We also liked the feel of the handle.

Simplemost Media

Lodge Cast Iron Wok

Also Consider

Lodge P14W3 Pro-Logic Cast Iron Wok, 14-inch, Black (Kitchen)


List Price: $85.00 USD
New From: $49.96 USD In Stock
Used from: $49.90 USD In Stock

What We Liked: The Lodge Cast Iron Wok is a heavy-duty pan made out of 100% cast iron, with two assist loop handles. It comes pre-seasoned, so it’s easy to use and maintain. However, it weighs a lot due to the material its made out of, which may be too cumbersome for some cooks.

Simplemost Media

Calphalon Stainless Steel Wok

Upgrade Pick

Calphalon Triply Stainless Steel 12-Inch Wok Stir Fry Pan With Cover (Kitchen)


List Price: $150.00
New From: $159.99 USD In Stock
Used from: Out of Stock

What We Liked: The Calphalon Stainless Steel Wok is a versatile pan that heats up evenly and quickly. The flat bottom makes it suitable for both electrical and gas ranges. However, ingredients may stick to the surface of the wok if an adequate amount of oil is not added.

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food. Her work has appeared in Plate Magazine, CS and NS Modern Luxury, the Yale Alumni Magazine and the LDEI Quarterly.

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.”

Simplemost Media

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.

Simplemost Media

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.

Simplemost Media

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.” The Calphalon Flat-Bottom Wok is made out of hard-anodized aluminum, while the Lodge Cast Iron Wok is 100% cast iron and comes seasoned. The Calphalon Stainless Steel Wok has an aluminum core between two stainless steel layers. On the other hand, the Joyce Chen Flat-Bottom Wok is 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. The Calphalon Flat-Bottom Wok has three layers of non-stick coating, while the Lodge Cast Iron Wok has 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. The Calphalon Flat-Bottom Wok ensures even heating with its aluminum construction. However, the Lodge Cast Iron Wok boasts better heat retention than any other material. The Calphalon Stainless Steel Wok provides even heating for excellent browning and searing and gives cooks full control of the cooking process.
  • 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.
  • The Calphalon Flat-Bottom Wok has one long, brushed stainless steel handle that stays cool on the stovetop. On the other hand, the Lodge Cast Iron Wok has two assist loop handles for a safe and secure grip. However, they do heat up while cooking and can only be held using an oven mitt to avoid injury. The Calphalon Stainless Steel Wok has one long, brushed stainless steel handle and one assist loop handle. The Joyce Chen Flat-Bottom Wok has a long ergonomic phenolic handle and a small assist handle, which stay 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.” The Calphalon Stainless Steel Wok comes with a clear tempered glass lid, while the Calphalon Flat-Bottom Wok, the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok don’t come with a lid.
  • 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 Calphalon Flat-Bottom Wok is 10 inches, while the Calphalon Stainless Steel Wok is 12 inches. Both the Lodge Cast Iron Wok and the Joyce Chen Flat-Bottom Wok are on the larger side at 14 inches.

About The Author

Avatar
Anam Ahmed 

Anam Ahmed is a professional copywriter and essayist based in Toronto. She has been writing on technology, travel, parenting, and business for over 10 years, and works with a number of high-profile organizations. As an avid home cook who loves making magic in the kitchen, she values finding the best products to make people's lives easier. Anam earned a master's degree from the University of Toronto and a bachelor's degree from Queen's University.