Wok or Skillet

The most common types of wok are cast iron and carbon steel. I recommend carbon steel because it heats up quickly and retains heat well. The most user-friendly size is 14 inches (29 cm). Larger woks can become unwieldy. Look for a wok with sturdy handles and a lid. I use both a cast-iron wok and a carbon-steel wok in my kitchen. Some wok purists turn their nose up at nonstick woks, but I say go with whatever works for you. If you’re going to use nonstick, I recommend a premium brand like Calphalon, Circulon or All-Clad. Carbon-steel and cast-iron woks need to be seasoned. See for instructions on how to season your wok.