The Wok

The traditional cast-iron wok used in China is seldom seen here. Instead, most woks are made of carbon steel. Since the wok is not moved around on the stove, it can be heavy; but it should not be too thick, or it will take too long to heat. Usually, woks sold in Chinatown stores, gourmet cookware shops, the cookware sections of department stores, and even those from some mail-order houses are acceptable.

The best size of wok for Western stoves is 14 inches in diameter. A wok this size is big enough to hold a whole fish, chicken, or duck easily, but not so big as to be unwieldy. Never fill a wok completely; most of the heat is concentrated at the bottom, and most foods cook in the lower third of the wok. Don’t buy a small wok. It is easier to cook a small quantity in a large wok than to try to accommodate a large quantity in a small wok.