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For so much more than just stir-fry.

We updated this guide in July 2022 to ensure all products previously vetted by the Kitchen Appliances and Culinary Innovation Lab at the Good Housekeeping Institute were in stock and correctly priced. We also removed three previously featured woks to better reflect what our readers were looking for. We also interviewed Grace Young, the James Beard Award-winning author of Stir-Frying to the Sky’s Edge and The Breath of Wok, for tips on using a wok.

Woks date back 2,000 years to the Han Dynasty in China. The word "wok" means "cooking pot" in Chinese, and the pans are used for a variety of cooking tasks. While woks are best associated with making stir-fries in the U.S., any food that benefits from a centralized heat source and large, consistent cooking area can (and should!) be cooked in a wok. That means woks can be used for braises, sauces, soups, deep frying, steaming and more.

Woks traditionally have rounded bottoms (that tend to require a wok ring to help stabilize) and very smooth, rounded edges, perfect for heating quickly and evenly over a small flame. They typically have long handles that allow them to be shaken during cooking, sometimes eliminating the need to stir at all. Some contemporary styles come with lids that help with steaming and gently finishing food. While many woks are made of carbon steel, there are also cast iron, nonstick, aluminum, electric and stainless steel woks.

We’ve tested more than 100 lines of cookware over the years in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab. Here, we’ve rounded up the best woks based on user reviews, our favorite brands and our categorical expertise on cooking tools. We chose an assorted variety catering to every type of chef, from the novice home cook to the professional. Our top-recommended woks are easy to clean and feature flat bottoms so they can be used on the average home stove.

Read on for tips on using a wok from Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge and The Breath of Wok, as well as information on the best materials for woks and accessories and tools you may need.

Made from heavy-gauge, hard-anodized aluminum, this nonstick wok is durable, but still easy enough to maneuver. It features a flat bottom so it won't be hard to position on your stove. We like the extra-sloped edges and comfortable handle that make tossing foods simple. The Calphalon wok can be used with metal utensils and is dishwasher safe, though we recommend using silicone-tipped or wooden utensils and hand washing to preserve the nonstick coating. It can also go easily from stovetop to oven since it’s oven safe up to 500°F.

• Material: Hard-anodized aluminum • Max Heat: 500°F • Nonstick: Yes • Dishwasher Safe: Yes

This nonstick wok is made from carbon steel and has a nonstick coating, which means it heats up fast and responds to changes in temperature well, but you don't need to worry about seasoning it or caring for it a particular way. The wooden handle is designed to stay cool during cooking, while the helper handle makes transporting to the table easy. Since food does not stick to the surface, it makes cleanup easier, but we recommend skipping the dishwasher, which can wear down the nonstick coating quicker and cause the wooden handle to age faster.

• Material: Carbon steel • Max Heat: N/A • Nonstick: Yes • Dishwasher Safe: No

This wok is very versatile thanks to its stainless steel build and patented laser-etched hexagon design, which makes it nonstick. It delivers heavy-duty heat like a carbon steel wok, can be used and washed like a stainless, and cleans up like a nonstick pan with little effort (if used properly). When testing this pan at home, our expert found it got very hot quickly.

The wok can be used with metal utensils and tossed in the dishwasher. The nonstick finish appears on the outside of the pan, as well, to add to the aesthetic and to help prevent any blemishes that come along with stainless steel's natural wear and tear. HexClad's wok is sturdy but relatively lightweight and easy to handle. It offers a large surface area and can be used on gas, electric or induction stoves and in the oven up to 500°F.

• Material: Stainless Steel • Max Heat: 500°F • Nonstick: Yes • Dishwasher Safe: Yes

This Made In wok is 12 inches in diameter and 2 millimeters thick, while most woks are 1.5 or 1.25 millimeters. It's designed for the highest heat and can be used on any stovetop. It's also oven safe up to 1,200°F! This wok does not arrive seasoned, so you have to put in a little work before using it. However, because it can achieve high temperatures, it can properly sear meats and vegetables to achieve a deeper flavor.

• Material: Carbon Steel • Max Heat: 1,200°F • Non-stick: No • Dishwasher Safe: No

In previous cookware tests, we found that Scanpan's nonstick quality is very good, so we feel confident recommending this nonstick wok. It has a ceramic-titanium coating, which prevents food from sticking, and the titanium makes it very strong and long-lasting. We love how versatile Scanpan is with its ability to brown, braise, sear and deglaze.

The wok is made of pressure-cast aluminum, which can be used with metal utensils and placed in the oven up to 500°F. It's also dishwasher safe with a lifetime warranty. The pictured wok is 12.5 inches, but it also comes in a smaller, 11-inch size.

• Material: Aluminum • Max Heat: 500°F • Nonstick: Yes • Dishwasher Safe: Yes

When choosing the best woks we searched the internet for all available options. We ruled out rounded bottom woks as those can't be used on a conventional stove and focused on flat bottom woks.

We also spoke with Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge and The Breath of Wok, to learn the best materials for woks, accessories and tools, cooking tips and how to properly season a wok if needed.

We then rounded up the best woks based on years of testing over 100 lines of cookware and knowledge of reputable brands. In addition, we looked for those that have excellent user reviews. are easy to clean and are for a wide variety of users from a beginner cook to a professional chef.

Each material type has its pros and cons. These are the most common materials and what they're best for:

✔️ Carbon steel is the most traditional material used for making woks and is the best for achieving restaurant-quality stir-fry. Carbon steel woks are Young's choice: They heat up quickly and evenly, and if cleaned and treated properly, they become nonstick over time. Beginners may find them difficult to use and care for because they need to be seasoned before use, and ingredients can stick to the wok if not using the right amount of heat. Be careful with washing: It's best not to use soap, and they shouldn't be thrown in the dishwasher. Carbon steel may flavor the food a little, which some people find unpleasant, though others say this means it's properly seasoned.

✔️ Cast iron requires a bit more time to heat, but it retains heat very well. Like a carbon steel wok, a cast iron wok also needs to be seasoned before the first use (and as needed) to help prevent sticking, though some are sold pre-seasoned. Like a carbon steel wok, it will become nonstick over time if treated properly. Cast iron tends to be heavy, which may make moving the wok difficult. In such cases, a wok spatula may be used to stir the food; it has a shovel-like design, ideal for moving food around quickly and easily.

✔️ Stainless steel woks are gaining more popularity. While stainless steel takes some time to heat, it has good, even heat distribution. Traditionalists may oppose stainless steel woks because they can be heavy and don't respond quickly to temperature changes the way carbon steel woks do. They're durable, however, and don't need to be seasoned. Stainless steel woks are often combined with other types of metal, like an aluminum core, to help them heat up quicker. They're also usually dishwasher safe.

✔️ Nonstick woks are a no-brainer for the entry-level cook: They don't need to be seasoned, and they're easy to clean — just don't use a scouring pad or anything abrasive. They also eliminate the hassle of ingredients sticking to the wok, making them a popular choice. Nonstick woks can't be heated too hot, so it's hard to get a sear on meats and veggies, which means you may not be able to mimic the flavor you would get at a restaurant. Low and steady wins the race with nonstick, which some might argue defeats the purpose of using a wok, which is traditionally used at high heats. Note that you may not be able to use metal utensils with some nonstick woks.

Before cooking with a carbon steel or cast iron wok, you'll need to season it to make sure food doesn't stick. To season:

✔️ Use a high-smoke-point oil. If you’re going to use your wok at high temperatures, use an oil that can withstand the heat without burning like grapeseed, peanut or canola oil.

✔️ If using a seasoned wok, preheat it before cooking. If you don’t preheat the wok, the ingredients will stick. To check whether your wok is at the proper temperature for stir-frying, says Young, “heat the empty wok until a bead of water vaporizes within one second of contact, being careful not to overheat.” Take note, if using a nonstick wok, you’ll want to use a lower temperature to prevent the nonstick coating from getting ruined.

✔️ Use flavorful ingredients and high heat to achieve "wok hei." Young translates "wok hei" as “breath of wok” and says it’s a Cantonese phrase that’s used to describe a perfectly cooked stir-fry, infused with a delicious, rich, concentrated flavor and smoky aroma. According to Young, it’s a common misconception that achieving wok hei is only about high heat: “If the ingredients are not inherently flavorful, there is no taste to accentuate when stir-frying.”

✔️ Make sure all your ingredients are prepped, dried and organized ahead of time. Woks cook food quickly, which means you’ll need everything ready to go nearby, including sauces and aromatics like ginger and garlic. Be sure to evenly chop any proteins and vegetables so they cook evenly, and have them set aside. Young also stresses that it’s also important to dry your produce well, otherwise you risk a soggy stir-fry.

✔️ Don’t overcrowd the wok. Having too much stuff in the wok can cause the ingredients to steam rather than sear. If necessary, cook in small batches, set the cooked food aside to prevent overcrowding and then mix everything together at the end. As a good rule of thumb, Young suggests cooking a pound of food at a time in a 14-inch wok

Nicole Papantoniou runs the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, where she oversees all content and testing related to cooking products. She started testing and developing cooking tools, gadgets, gear and appliances in 2014. She started cooking at 12 years old, and she is now trained in classic culinary arts and is a professional recipe developer. She has led the testing for stainless steel and cast iron cookware at the Good Housekeeping Institute.

Jamie Kim is a consumer products expert with over 17 years of experience in areas of product development and manufacturing. She has held leading roles at both mid-size consumer goods companies and one of the most notable and largest apparel brands in the world. Jamie has contributed to several of the GH Institute Labs, including Kitchen Appliances, Media and Tech, Textiles and Home Appliances. In her free time, she enjoys cooking, traveling and working out.