Choosing a wok

Choose a medium-sized wok, preferably about 30-35 cm/12-14 in in diameter, with deep sides and a slightly flattened bottom. Some woks on the market are too shallow or too flat on the bottom, making them no better than a large frying pan. Select one which has weight to it, and, if possible, choose one made of carbon steel rather than of the lighter stainless steel or aluminum. The latter types tend to scorch and do not withstand the high temperatures required for this type of cooking. I do not like nonstick woks; not only are they more expensive, but they cannot be seasoned like an ordinary wok which then adds flavour to the food. Electric woks are also unsatisfactory because they do not heat up to a sufficiently high temperature and tend to be too shallow. Remember, it is better to cook a small quantity of food in a medium-sized wok than to try to accommodate a large quantity in a small one.