Wok Covers

The traditional wok cover is made of lightweight aluminum, shaped like a dome, and topped by a small, heatproof knob. A variation on the standard design is a plateau-shaped dome, which affords more outward spread but less height. I tend to favor the plateau-shape because it better accommodates chickens and the like for smoking, but for stir-frying either shape will serve you well. I do avoid using lids that have a curved strip of metal or wood for the handle. Metal gets hot and one then needs a potholder or mitt to lift the lid, and the wooden arch seems unnecessarily bulky and heavy. I like a simple, small, and sturdy knob one can reach for without thinking.