How to Choose a Wok for Cooking: Learning the Different Types
Choosing the right pan for high-heat cooking comes down to how you like to cook, what cooktop you use, and how much maintenance you’re comfortable with. Carbon steel suits traditional stir-frying, cast iron offers steady heat, and PFAS-free non-stick makes everyday meals simple.
The best choice isn’t about features, it’s about fit.
What Is the Best Type for Stir-Frying at Home?
The best option depends on your cooking style.
If you enjoy high heat and movement, carbon steel is hard to beat. If you prefer stability and deep browning, cast iron or cast aluminium works beautifully. If you want easy cleaning and low maintenance, a non-stick surface makes sense.
Each material has its place in a home kitchen.
Are Carbon Steel Pans Worth It?
Yes — especially if you like proper, high-heat cooking.
Carbon steel heats quickly and responds instantly. Once seasoned, it develops a natural cooking surface that improves over time. It’s lightweight enough for tossing vegetables but strong enough to handle intense heat.
The D.Line Carbon Steel Wok is a great entry point if you want a traditional feel at an accessible price.
Like all traditional cookware, technique matters — heat first, then add oil. That simple habit makes all the difference.
Carbon steel does require seasoning before use, but it rewards you for it. If you’re new to traditional cookware, read our step-by-step guide on how to season and care for a carbon steel wok before getting started.
Is Cast Iron Better for Some Cooking Styles?
Cast iron shines when you want steady, even heat.
It retains warmth beautifully, which helps with browning and building flavour. It’s heavier than carbon steel, but that weight provides stability and consistency.
If you cook for a family or prefer a slower, more controlled pace, cast iron can feel reassuring. It stays hot, cooks evenly and gives you time to focus on flavour rather than constantly adjusting the heat.
What About Cast Aluminium?
Cast aluminium offers similar heat stability to cast iron but with easier handling.
The Woll Eco Lite Wok delivers even cooking without the full weight of traditional cast iron. It feels solid in the hand but remains practical for everyday use.
It’s a balanced choice if you want durability without extra heft.
Is Non-Stick Suitable for High-Heat Cooking?
Non-stick works best for moderate to medium-high heat rather than aggressive searing.
A PFAS-free surface is ideal for vegetables, rice dishes and lighter stir-fries. Clean-up is quick, and it’s an approachable option for busy weeknights.
The Pyrohex Wok is one of our clean-cooking options. It pairs beautifully with the matching frypan if you prefer consistency across your cookware.
For intense, restaurant-style heat, carbon steel may be better suited.
Should You Choose One With a Lid?
A lid adds flexibility.
Styles like the Scanpan Impact Wok with Lid allow you to steam, simmer or gently finish dishes. It turns your pan into something more versatile — especially helpful for sauces or larger meals.
If you like cookware that multitasks, a lid is worth considering.
Is it Suitable for Induction?
Not all styles work on induction.
Flat-based designs are generally best for electric and induction cooktops. Before purchasing, check that the product is labelled induction-compatible.
Choosing the right base ensures even heating and proper contact with your cooktop.
What Size Should You Choose?
For most households, 30–34cm works well. It gives you enough room to move ingredients without overcrowding.
Too small and food steams. Too large and it becomes awkward to handle.
The right size makes cooking easier — and that’s always the goal.
Final Thoughts: How Do You Choose the Right One?
Choose based on how you cook most often.
- Love high heat and movement? Carbon steel.
- Prefer steady, even heat? Cast iron or cast aluminum.
- Want simplicity and easy cleaning? PFAS-free non-stick.
- Cooking on induction? Check compatibility first.
- Want flexibility? Consider a lid.
