Wok 101

From ancient China to your home kitchen.

Watching a chef or cook masterfully handle their wok in the kitchen is amazing. They toss ingredients one by one with ease, and you can see that there's so much creativity going into every dish they serve because it has been made right before our eyes: from an ancient vessel which dates back way before we had non-stick pots/pans.

The wok is a round-bottomed cooking vessel that originated in ancient China. It was used as an all-purpose cooking pot and could be placed over an open flame or hung over a fire. The best part about the wok is that it can accommodate large quantities of food and heats up quickly, making it perfect for stir-frying, steaming and deep-frying.

The best woks are made from carbon steel. They don't warp as aluminum ones do and they're super responsive to temperature changes. Carbon steel is best because it helps retain heat really well so your food cooks more evenly but of course it's a little heavier than some other options.

Wok Tossing

Heat will be you and your wok’s best friend! To ensure the best results and for the professional cooking experience you must heat your Wok thoroughly to make sure nothing sticks!

But first! Before anything else, make sure your wok is well seasoned and ready to do!

When your Chinese wok is heated all throughout you can start adding your ingredients, making sure to move them around and adding them in proper order so that nothing gets over or undercooked. Best to add your aromatics first to flavor your cooking oil, then your protein, and your vegetables last to keep them crisp and snappy.

Now it’s time to toss! Move your wrist in a shoveling motion tilting your wok handle a bit upwards then shoveling it down making your ingredients slide upwards then back down. Repeat this movement over and over till you feel confident enough to start tossing it higher!

More importantly, you need confidence to do this, a little bit of doubt can send your ingredients flying out of your wok! Work on your confidence with the best Chinese wok which will assure you non-stick and ease of use, only here at Wok Bang!

Picking the right Wok material

When it comes to choosing the best wok for you, there are a variety of options available.

Iron

While aluminum may be easier to clean, nonstick surfaces can't retain quite so much energy without sacrificing performance completely. This is especially true when dealing with foods like vegetables – those requiring higher precision and control should go straightaway into cast iron!

Our Iron Wok will be a perfect addition to your restaurant cookware, bringing in a richer and more flavorful take on your Asian meals. This wok is perfect for industrial use, so constant wear and tear won’t ever be a problem on your watch.

Stainless Steel

For those who want to bring home that distinct wok flavor but prefer a much lighter option, then a stainless steel wok might be the one for you. Our Stainless Steel Wok is perfect for frequent use at home, and you can use it in any stove you have – from the traditional gas and electric to the modern induction stoves! Also, you don’t need to season our Stainless Steel Wok, which means anyone can use it – even if you’re a complete newbie to Wok-ology.

Black and Blue Carbon Steel Woks

Carbon steel and aluminum are both affordable and conduct heat evenly making them popular choices, but they don't retain energy as well. This alone makes them less effective when using stir-fry techniques with high demanding recipes like burning garlic or fried rice dishes that require longer cooking times indoors where temperatures might drop below 200 degrees Fahrenheit (100 Celsius).

For these types of food, we recommend carbon rather than lighter weight cast iron due its excellent ability holding onto warmth while still being easy enough on your arm!

Carbon steel’s great conductivity makes this material popular not only in Asian meals but also among many Mediterranean dishes that require high temperatures such as paella.

Our Black Carbon Steel Wok is perfect for restaurant chefs who want to add an authentic Asian flair to their meals for their customers, as this is meant to be for industrial use.

On the other hand, if you are a home chef who wants to deliver the Oriental flavor to your stir-fry meals that your family can enjoy, opt for our Blue Carbon Steel Wok. It’s much lighter, which makes it perfect for frequent home use.

Hand-Hammered Carbon Steel Wok

Our Hand-Hammered Carbon Steel Wok is the best choice if you want a truly authentic Asian flair to your recipes without doubting the authenticity of your wok. You can use it at home or even for restaurant use, which means this is a very versatile wok. It is also pre-seasoned so if you are a complete newbie, this will make your journey to Wok-ology a breeze.

The best wok for you will depend on your needs and with what you will be cooking with your wok. Professional chefs typically prefer the even heat distribution of a rounded bottomed pan, but some people find they need something lighter or more durable depending upon how often it is used and what kind of cooking style (stir-fry vs. skillets).