The 8 Best Woks You Can Buy, According To Experts (2024)

As Queen sang, “Flat-bottomed pans, you make the wokking world go round," or something like that.

The Calphalon Signature Hard-Anodized Nonstick Flat Bottom Wok will rock your world with its sturdy, thoughtful design. Featuring stay-cool stainless steel handles and a tempered glass lid, this pan’s heavy-gauge, hard-anodized aluminum construction allows for even heating (and therefore, optimal performance). Meanwhile, its PFOA-free, 3-layer nonstick interior is durable enough to withstand the spooning and scraping of metal utensils and several cycles in the dishwasher—it’s even oven-safe up to 500° F, so you can easily sear some pepper steak on your stovetop before popping it in the oven to cook.

“The reason we chose this as the best overall wok is because it has heft to it,” Papantoniou said. “The material is designed to heat evenly, and it has a comfortable handle that is a little wider to fit comfortably in your hand, which is important because you’re constantly sauteing. The lid is helpful for when you’re steaming.” However, she was quick to point out that “This isn’t a traditional wok—this is more for someone who is new to woks and looking for good, consistent results.”

Because this 12-inch, 8-pound pan was built to last (it even has a lifetime warranty), it’s good to bear in mind that some chefs may find it to be a bit too heavy for extended bouts of flipping and frying.

We’re not about to tell you that a shrimp fried this rice, but we can tell you that cooking with the Joyce Chen Classic Series Nonstick Wok is easier than ordering in—and cheaper too.

Boasting a carbon steel construction, birch handles, and a Xylan nonstick interior, this 14-inch wok offers the versatility of pricier pans with minimal sacrifices. It’s not dishwasher-safe and the nonstick coating can suffer some damage if you overheat the pan while it’s empty, but we think that’s a small price to pay for… well, the small price you’ll pay.

“This one is popular because it’s lightweight,” Papantoniou said of the Classic Series Nonstick Wok, which is just over three pounds. She continued: “Those wooden handles help the handle stay cool—carbon steel gets hot quickly—and it’s nonstick, so you don’t have to season it before using it for the first time. Notoriously, carbon steel responds to heat more quickly, so you have more control over the heat of the pan.”

The aptly-named Staub Perfect Pan skillfully sautés, sears, and fries… and it looks, dare we say, perfect while doing it. This wok’s cast-iron construction features a wide, angled design, so you don’t have to worry about spillage as you stir your creamy steak fettuccine. It has a dark blue, chip-resistant enameled coating on the outside, but it’s what’s on the inside that counts—namely, a quartz-infused, textured nonstick coating that enhances browning and is free of cadmium, lead, PFOAs, and PTFEs.

Calling the Perfect Pan “a little untraditional,” Papantoniou noted “It doesn’t have that long handle, but it does have those sloped sides that can qualify it as a wok... It’s kind of similar to a braiser, but with higher walls.” Still, there’s a lot to appreciate about this pan, with Papantoniou saying, “It has a steaming tray that’s pretty unique and versatile because you can steam foods right on top. It’s heavy-duty and sturdy, but still maneuverable. The clear lid lets you see inside while you’re cooking, and the cast iron heats quickly and evenly.”

What’s more, this wok is suitable for all cooking surfaces, even outdoor grills and induction stovetops, and both the pan and its lid are dishwasher- and oven-safe up to 500° F. And if it’s any consolation, the Perfect Pan’s hefty price tag also covers the bonus half-moon-shaped stainless steel rack, so you can do double duty and steam some broccoli while you crisp up some chicken thighs.

If kitchen gear were superheroes, the HexClad Hybrid Stainless Steel Wok would be Superman. This Wok of Steel (stainless steel, that is) is super fast, super strong, and will be around to save the day for years to come with its lifetime warranty.

We can’t hide our love for the HexClad Hybrid. In fact, we also recommend it as part of our favorite metal utensil-safe set in our guide to the best nonstick cookware. But there’s more to this pan than just its unique, hexagonal nonstick coating.

It’s PFOA-free, induction-safe, and oven-safe up to 500º! It’s no surprise the HexClad Hybrid line earned impressive scores for consistent heat distribution and retention during the Good Housekeeping Institute’s tests. The tri-ply design includes an outer stainless steel layer with an aluminum core and a patented laser-etched hexagonal pattern for optimal durability and easy release. The only downside? You’ll definitely need to preseason it.

On top of being dishwasher-safe, the scratch- and scuff-resistant HexClad Hybrid can even be cleaned with scouring pads and steel wool. However, this unique construction may be almost too effective.

Papantoniou said, “It gets super hot and is pretty lightweight for what it is. It has a really long handle that allows for easy maneuverability.”

Furthermore, when discussing Hexclad’s Hybrid line, The Good Housekeeping Institute warned, “Because they get hot quickly, you must keep a close eye on them to maintain [the proper temperature].”

There’s more to blue steel than just being Derek Zoolander’s favorite modeling pose.

Made In's Blue Carbon Steel Wok “is more of a traditional workhorse,” according to Papantoniou. “It can be used for years and years, but you do have to season it first, which can be time-consuming. And it’s really heavy, which some people like because it can reach really high temperatures, so you can get good browning, and you want high temperatures when you’re cooking things quickly.”

And trust us, this pan can withstand some really high temperatures—in fact, it’s compatible with induction stovetops and is oven-safe up to 1200º F. Whether you’re steaming, braising, or deep-frying (or even blistering some shish*to peppers), the Made In Blue Carbon Steel Wok can do it all, but with some caveats. Because this versatile 12-inch pan is constructed of carbon steel, it must be seasoned prior to use, and you will need to re-season it if you cook with acidic ingredients like citrus or vinegar.

Furthermore, you won’t be able to just toss this pan in the dishwasher like other options we recommend, but the good news is that hand-washing will be a breeze thanks to its naturally nonstick properties.

The Anolon Advanced Hard Anodized All Purpose Pan is all about durability. It boasts a hard-anodized aluminum construction for efficient, even heat distribution and a metal-utensil-safe nonstick coating, while its SureGrip handle is dual riveted for maximum strength. And in the event your food gets cold, you can always pop it in the oven to reheat, as both the pan and its domed glass lid are oven-safe and able to sustain temperatures up to 375° F.

Similar to the Staub Perfect Pan, Papantoniou said of the 10-inch Anolon Advanced Hard Anodized All Purpose Pan, “This isn’t really a wok, it’s very nontraditional.” But for what it is, she appreciated its solid design: “The handle provides a really comfortable grip, it’s nice and thick. And the lid has a silicon grip on the handle. The sloped edges allow for more surface area, and it’s nonstick, so it’s great for quick sautés that you don’t have to use a lot of oil for.”

Though it’s not compatible with induction stovetops and can only be hand-washed, we still think this workhorse of a wok’s is worth the extra effort, especially when you take Anolon’s limited lifetime warranty into consideration.

You don’t have to be a MasterChef to cook like one—just pick up the Scanpan Classic Wok.

Scanpan is one of Chef Gordon Ramsey’s preferred kitchen gear brands, and he’s not alone—Papantoniou declared “I like Scanpan in general because the material is pretty thin and very responsive to heat. The plastic handle makes it lighter to maneuver, and the helper handle is helpful as well.”

Though the Classic Wok lacks a lid, it makes up for its shortcomings with an exceptional lifetime warranty and durable, PFOA-free lining made with Scanpan’s ceramic-titanium nonstick technology. That means it offers everything you’d want in a nonstick wok (like the ability to withstand temperatures up to 500º F and oven-, dishwasher-, and metal-utensil-safety) and nothing you don’t (like irksome hotspots that can quickly turn a sizzle into scorch).

Not to mention, this pressure-cast aluminum pan’s nonstick lining requires no seasoning, so you can do everything from browning and braising to searing and deglazing without worrying that your food will stick.

Some say it's mystic. You can't resist it. You can't do without it: The Breville Hot Wok is electric (boogie woogie woogie).

The Good Housekeeping Institute appreciated how this unit “has 15 heat settings up to 425°F, so it can be used for more than stir-frying.” And unlike traditional woks that must be used on a stove, this electric model can be used on your countertop or even your kitchen table. Couple that with its six-quart capacity, and you’ve got yourself the makings for a delicious hot pot-style dinner with the whole family.

This gadget’s stainless steel base and die cast, quantanium nonstick-coated bowl are also a breeze to clean—just pop them in the dishwasher and they’ll come out just like new. However, the Good Housekeeping Institute noted that the Hot Wok’s reliable, sturdy construction is both a blessing and a curse, as “some reviewers find this wok heavy when it’s time to move it for cleaning and storage.”

At nearly 13 pounds, this 14-inch wok has some serious heft. But it saves you some extra space with its versatility: it comes complete with a removable temperature control probe, a power cord, and a Cook 'n' Look glass lid (which is also dishwasher-safe) to keep an eye on your food as it cooks. Just try not to give into the temptation to sneak a bite while you’re searing some perfectly seared scallops.

From steaming some carrots with hot honey butter to whipping up a quick and easy paella to evenly coating every inch of your baked tofu with extra sauce, a wok’s high walls and graduated heating zones make it ideal for nearly any kitchen task. But not all woks are created equal. Papantoniou advised that there are certain details shoppers should consider when buying a wok, such as material and overall design: “You want a long handle that’s comfortable to hold. You want a bottom that suits your stovetop—some stovetops come with wok attachments that allow for the use of round bottom woks, but some don’t.” Here’s what you should look out for:

Construction When shopping for a wok, construction is a crucial factor that you should keep in mind, because it can make or break a meal—especially if you don’t know what kinds of woks are out there and which design is best for your kitchen setup.

“There are two types of woks—a flat bottom wok and a round bottom wok,” explained Papantoniou. But when it comes to choosing between the two, she said it was less about which style was better as a whole and more about which one is better for your stovetop, level of expertise, and personal preference: “Round bottom woks are more traditional, while flat bottom woks were made to better accommodate western cooking appliances in terms of style… You have more cooking surface and can spread things out more on a round bottom wok, whereas on a flat-bottom wok, your space is limited to that bottom edge. Round bottom woks also heat more evenly.”

A flat bottom wok may not offer as much space as a round model, but on the flip side, it also offers more versatility when working with different stovetop types. “A flat bottom wok can be used on its own without extra accessories, so it can be used on both gas and electric stoves,” Papantoniou said. Not only are these pans ready to use right out the gate, but the lack of extra accessories also means you won’t have to worry about storing anything except your pan (which is a life-saver if you don’t have a lot of storage space in your kitchen).

Huang said another thing to keep in mind isn’t just the construction of your wok, but also the effectiveness of your design: “You want to look for a wok that has a small base and deep sides with a good curvature,” she advised. “Be wary of woks that are actually pans—wide base and shallow sides. This does not allow the ingredients to fall uniformly to the [center] to allow for uniform heat distribution and cooking (or wokking! as I like to call it).”

Material Just like a wok’s construction, “Material is also important,” Papantoniou said. “If you’re trying to get a really good sear, cast iron or carbon steel is good, but cast iron is also hard to clean. Nonstick can get hot quickly, but you should only heat it to a certain temperature.” (However, Huang advised that users be wary of aluminum, warning “it can warp!”)

If you’d prefer to steer away from the nonstick route, there are two options you can consider: Cast iron vs.carbon steel. Both carbon steel and cast iron have their own unique benefits and detriments, so it comes down to what you value most as a home chef—though both effectively possess some non stick properties to prevent your food from sticking to your wok.

“Carbon steel is a type of steel that’s been used in cookware for many, many years, and it’s actually believed to be better by some than nonstick,” explained Papantoniou. Like carbon steel, cast iron is durable and reliable, but its thickness means it’s often heavier and takes longer to heat up. However, that also causes it to retain heat longer, and it’s also more resistant to corrosion in comparison with carbon steel. Still, when asked which material they’d go with when buying a wok, the answer among our experts was unanimous.

“You should always go with a steel wok that can transfer heat fast,” Chung advised, though she cautioned that unlike cast iron pans, which can come pre-seasoned: “A traditional carbon steel wok will need to be seasoned and regularly maintained so it doesn't rust or stick.” She continued: “There are pre-seasoned cast iron woks that are easier to take care of, you just need to treat them like a cast iron pan.” (No idea how to clean cast iron? No problem—our Senior Food Producer, June Xie, can show you just how easy it is to use and care for your cast iron pan.)

When discussing the Good Housekeeping Institute’s findings, Papantoniou also pointed to carbon steel: “I would go for something like carbon steel that’s lighter and easier to handle, but still can get hot quickly… For an electric stove, you want something that can heat more evenly, but I would recommend something that is more lightweight that still heats up quickly, like… carbon steel,” she said, adding: “It’s not that it’s better than cast iron, it’s just more responsive to heat—it can actually heat less evenly, but it’s lighter, which some might actually find to be better, because the bottom can get hotter and get you a nice sear.”

Carbon steel is also Huang’s preferred wok material. “The carbon steel allows for heat retention, which is important because as you add the ingredients to the wok, the temperature falls and you can lose the ‘sear’ or ‘wok-hei,’ the slight smoky ‘breath’ of the wok,” she explained. Plus, “It doesn't rust, you can use metal utensils in it, and it's a great conductor of heat.”

Many consider cooking with a wok to be healthy because of its high heat retention and high sides, which can allow cooks to push food up the sides of the pan and drain excess oil before serving. You may have heard rumors about carbon steel woks being toxic, but much like many other kitchen myths, this is wholly false. In fact, carbon steel is not only healthy for cooking, but it’s also environmentally-friendly.

According to Made In cookware’s Izzy Johnson, woks are also often considered to be healthier than traditional frying pans because “the high heat and naturally [non stick] surface means that you need to use less oil in a [wok], therefore making it a healthier option.”

Furthermore, Huang said “You can sear veggies in the wok [to get] a crisp, delish taste [while] keeping the nutrients in.”