About the handle length, consider your needs and preference. Opt for a wok with a handle made of heat-resistant material and covered with good grips to prevent slippage. This often-underestimated feature is an influencing feature on how your hands are protected from high heat during cooking and how easily you can flip, toss, or move the foods up. You, therefore, should choose flat-bottom carbon steel that has a balance of weight and thickness.īonus: A 1.5mm to 2mm thick wok is considered high-quality. However, a thicker wok is equivalent to a heavier weight – which might cause some difficulties in transport, for people with weak wrists, or for cooking techniques that require much tossing or taking on/off the stove. The thicker the wok material, the better the heat distribution and the longer the lifespan. The size of a flat-bottom wok is considered relative to functionality.įor example, most stainless steel wok models used in restaurants are 6’ wide but will become extremely bulky for home use.Ī 14” in diameter of wok is the most popular size as they provide adequate cooking surface areas for one or a family whereas are compact enough for storage. However, a too-deep wok only retains heat in the bottom, with inadequate heat transferred to the sides.įrom our experience, you should opt for a flat-bottom carbon-steel wok at least 5” deep. You will also find it hard to move the foods up or toss them. If it’s too shallow, you won’t have much workable surface area.
With flat-bottom carbon steel wok, depth is one of the most important elements that you should consider before purchasing.
#CARBON STEEL WOK FLAT BOTTOM HOW TO#
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