Choosing a Wok

Choose a medium-sized wok, preferably about 12 to 14 inches (30 to 35 cm) in diameter, with good deep sides. Some woks on the market are too shallow or too flat on the bottom, making them no better than a frying pan. It is better to cook a small quantity in a medium-sized wok than to try to accommodate a large quantity in a small one. Select one that has some weight to it. If possible, choose one made of carbon steel rather than of light, stainless steel or aluminium — these tend to scorch and do not withstand the required hot heat. I do not like nonstick woks; not only are they more expensive, but they cannot be seasoned like an ordinary wok, and that detracts from the flavour of the food. I also dislike electric woks, because I find they do not heat up to a sufficiently high temperature and tend to be too shallow.