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The Best Woks

After years of preferring nonstick skillets to woks for making stir-fries, we decided to take a fresh look at this traditional pan.

Editor&aposs Note:Update, August 2024

We still recommend our three top-rated woks, the Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles, the IMUSA 14″ Non-Coated Wok with Wood Handle, Silver, and the Taylor & Ng Natural Nonstick Wok Set. We'll be testing more woks this fall--stay tuned.

What You Need to Know

Because this is America’s Test Kitchen, we’re always questioning our assumptions. For years, we’ve tweaked conventional stir-fry recipes to achieve delicious results in a nonstick skillet rather than a wok, the traditional cooking vessel. Since American stove burners are flat, we aimed to get more contact with the heat source by using the broad cooking surface of a 12-inch skillet instead of the smaller bottom surface of a wok. Recently, we decided to take another look at woks.

There was a lot to learn. You can buy woks in a huge range of materials, shapes, and sizes. We turned to Grace Young, wok expert and James Beard Award–winning author of Stir-Frying to the Sky’s Edge (2010), The Breath of a Wok (2004), and The Wisdom of the Chinese Kitchen (1999). She and other experts advised us that carbon-steel and lightweight cast-iron woks are the top choices for cooks. These materials transfer heat efficiently, so they sear foods more effectively than woks made of stainless steel or clad materials or woks coated in a nonstick material. As we’ve learned from testing cast-iron and carbon-steel skillets, these metals also gradually acquire seasoning as you cook; over time, the polymerized oil naturally makes them more and more nonstick. With a well-seasoned wok, we might be able to skip using nonstick-coated skillets while retaining the benefits of their slick surfaces. 

The Showdown: Wok Versus Skillet

Before we began testing, we invited Young to the test kitchen for a friendly “wok versus skillet” cook-off where she prepared a set of recipes in a wok while we used our winning nonstick skillet to make the same recipes. Test cooks and editors gathered to compare the techniques and results. While the recipes came out well in the skillet, all agreed that the wok-cooked versions tasted at least as good—many said better—than the skillet-cooked versions. These results were likely due to the wok’s hotter temperature and well-seasoned surface that resulted in food that had better browning and was more flavorful. Also, it was clearly easier to stir-fry in the wok. With its high walls and rounded shape, the wok allowed Young to stir less carefully and move food around more thoroughly during cooking. Another plus? Her stovetop stayed neater. Active stir-frying was much trickier in our low-sided skillet.

Next, we bought an array of woks to test. All measured 14 inches from rim to rim, the size that our wok experts said is optimal for home cooks preparing anywhere from two to six servings. Smaller woks can crowd and essentially steam your food instead of searing it, while larger ones can take up too much space and be unwieldy on the average home stovetop. We picked woks with flat bottoms rather than traditional round bottoms. A flat bottom not only lets the wok sit securely on the burner but also negates the need to buy a “wok ring” to hold the wok upright; this shape also works on a wide variety of cooktops, from gas to induction to electric. All the woks we tested were made of carbon steel, cast iron, or lightweight cast iron, but only the cast-iron woks and one of the carbon-steel models arrived preseasoned. The rest were made of uncoated carbon steel and needed preparation before they were ready for cooking (see “How to Season a New Wok”). 

In each of the woks, we stir-fried a wide range of ingredients and used a variety of techniques, including cooking in batches, steaming and crisping vegetables, handling piles of slippery noodles, searing meat and seafood, scrambling eggs, and frying rice. We stir-fried green beans; prepared Fried Rice with Shrimp, Pork and Peas; and made Thai-style rice noodles with broccolini and chicken. We asked additional testers, both novice and experienced in wok cooking, to prepare a popular Chinese homestyle dish of stir-fried tomatoes and eggs. And throughout testing we noted how easy each wok was to use and clean, and compared recipe results. Here’s what we learned.

A thick, heavy cast-iron wok retains and radiates intense heat after a few minutes on the stovetop—just check out the red zone of the infrared image above. That may sound like a plus, but it made it hard to regulate the heat. Thinner, lighter carbon-steel woks heat up and cool down more quickly, giving the cook more control over cooking as ingredients are added to and removed from the wok.

Lighter Woks Work Best

Lifting a big, hot wok full of steaming food puts a real strain on the cook, especially if the wok itself is heavy. Most of our woks had helper handles, but we usually needed our other hand to help transfer food into a serving dish. You can leave the wok on the stove and scoop out the food, but that risks overcooking it, especially when the wok is made of cast iron and retains heat. We found woks much more efficient and versatile when we could lift them with one, nondominant hand. In our lineup, woks ranged from just less than 3 pounds to more than a whopping 11 pounds, and testers had a strong preference for the easy maneuverability of the lighter woks.

On a related note, we also preferred carbon-steel woks. While we were ultimately able to make food successfully in all the woks—and enjoyed skipping the seasoning step when using preseasoned cast-iron woks—all the cast-iron models were thicker, heavier, and slower to heat up and retained heat longer than the carbon-steel models. As a result, they were slightly less responsive and made it somewhat more difficult to control the rate of cooking than in woks made of thin carbon steel.

Grace Young's Method for Seasoning A Wok

Naked carbon steel rusts if it’s exposed to air or moisture, so cookware manufacturers coat it with a sticky, waxy protective substance. This must be scrubbed off before seasoning can adhere. For this testing, we used Grace Young's technique from her book Stir-Frying to the Sky's Edge.

1. Scrub the new wok with steel wool and soap, inside and out, and dry it thoroughly.

2. Heat the wok over medium heat. Add 2 tablespoons of a high–smoke point oil, such as vegetable oil, plus one scallion cut into 2-inch lengths and 1/2 cup of sliced ginger, and stir-fry the mixture over medium heat for 20 to 30 minutes, moving the vegetables around the interior of the wok and pressing them against the sides of the wok as they cook.

3. Discard the blackened food, rinse the wok under hot water, wipe it dry, and finish drying it thoroughly on the stove over medium-low heat. Now you're ready to cook. The pan may not look much different yet, but you've begun your seasoning process, and it will gradually change from blotchy brown to solid black in the months to come as you continue to use the wok.

One Handle Or Two?

One of the biggest differences we saw in the woks was the material, location, and shape of the handles. All the models but one had metal or wooden handles (one had a plastic-coated metal handle), and we went into this testing assuming that metal, being more durable than wood, would be the way to go. But since stir-frying often happens over high heat, it didn’t take long before we realized we preferred the models with stay-cool wooden handles. We lost many valuable seconds reaching for a pot holder or towel to grab metal handles, which often surprised us by heating up halfway through a recipe.

Models with a single, straight handle—like on a skillet—gave us the leverage and control we needed to lift and move the wok, and we preferred this design to woks with a pair of small looped handles. Because they’re set close to the wok, these small, ear-like handles quickly got too hot. When we tried to lift those woks using a single loop (and a pot holder or towel), the opposite side of the wok sometimes suddenly swung down out of control. With the single-handed woks, the angle of the handle mattered, too: Long handles that were level with the wok’s rim, or tilted radically upward, felt unbalanced and awkward. But woks with handles that were angled only slightly gave us better leverage and made the wok feel lighter and more balanced. Moving it felt more natural and comfortable.

We preferred wok handles that were angled up slightly, such as those of the Taylor and Ng model (left). These handles gave testers better leverage and made the wok feel lighter and more balanced. Handles that were nearly level with the wok’s rim—such as those of the Joyce Chen wok (right)—or tilted sharply upward made the woks feel unbalanced and awkward.

The Hottest Zone On A Wok

When you’re cooking food in a wok, the flat portion at the bottom is usually the hottest area because it is in direct contact with the heat source, while the sloping walls form a slightly cooler zone. (That said, if you have a lot of liquid at the bottom of the wok or if you’re cooking with a gas flame turned up too high, the walls might become hotter than the bottom.) You can move food around the wok to use these zones to the best advantage. We measured the diameters of the flat portion at the bottoms of the woks and compared them to the woks’ cooking performances. They ranged from having no flat interior space (in the heavy cast-iron wok) to 7 inches; we preferred the model with the widest interior space. Having a bit more of the wok’s cooking surface at the hottest temperature helped us sear food and evaporate moisture more effectively as it cooked.

So, Do You Need A Wok?

Many of our test kitchen recipes show that you can stir-fry in a 12-inch nonstick pan with good results. But using a wok can be much easier, especially when cooking large volumes of food, such as noodles or rice, that tend to spill over the sides of a skillet unless you stir very carefully or cook in multiple batches. And because we don’t recommend heating a nonstick-coated skillet until it’s as hot as a typical wok, it’s harder to achieve the browning and flavor produced by cooking in a wok. Bottom line: We find it a very useful pan to have. We’re still going to rely on our nonstick skillet when cooking eggs and fish, but for stir-frying, we prefer a wok.

The Best Woks: Taylor And Ng Natural Nonstick Wok Set 12153 14″ Carbon Steel, Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles, and IMUSA 14″ Non-Coated Wok with Wood Handle, Silver

After cooking batch after batch of stir-fried noodles, chicken, shrimp, vegetables, eggs, and fried rice in every wok in our lineup, we had three favorites that we highly recommend: the Taylor & Ng Natural Nonstick Wok Set 12153 14″ Carbon Steel; the Joyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles; and the IMUSA 14″ Non-Coated Wok with Wood Handle, Silver

All weighing in at around 3 pounds, these were the lightest woks we tested—and their comfortable, stay-cool wooden handles made them easy to lift and maneuver, even when full of hot food. All three had the widest flat cooking surface of the woks we tested, and their thin carbon-steel construction made them heat and cool quickly and responsively as we cooked. The Taylor & Ng wok costs a bit more, but came with a lid, which is handy for steaming foods. Our other two favorites are less expensive, but lack lids, though you can buy one separately—just look for lids that are made to fit 14-inch woks. With lids, all three woks cost about the same. 

While it’s called “natural nonstick,” the Taylor & Ng wok does not have a nonstick coating in the traditional sense. The company uses a high-heat treatment in the factory to preseason the wok, which oxidizes the surface of the carbon steel and turns it a deep blue color. As the wok is used over time, the blue will fade and be replaced by the normal brownish-black color of seasoned carbon steel, but in our testing, we found the head start in attaining a “naturally nonstick” seasoning was helpful. That said, the co-winners quickly gained a nonstick coating after their initial seasoning, and this seasoning kept improving over the course of testing. The Taylor & Ng and Joyce Chen woks are similar in their weight, shape and handling. The Imusa wok has a chunkier main handle that testers with smaller hands found slightly too thick, but otherwise performed equally with the other two. Any of these three woks will be a great addition to your kitchen. 


The Tests


How We Rated

  • Performance: We evaluated the flavor and appearance of the food made in each wok.
  • Ease of Use: We evaluated how easy it was to cook in, lift, and handle each wok, including its weight, handle angle, cooking surface diameter, and any other contributing factors.

  • Lightweight for easy maneuverability, lifting, and serving of food
  • Made of carbon steel, which is thin, light, and responsive to heating and cooling, so you get more cooking control
  • Wood handles that stayed cool during fast-paced, high-heat cooking, so we didn’t have to scramble for pot holders
  • Single long handle, angled slightly upward, for better leverage and controlled, one-handed lifting
  • Broader flat cooking surface, about 7 inches across, to help sear foods
  • Preseasoned

FAQs

It depends. Woks made with ferromagnetic metal such as carbon steel or cast iron generally can be used on induction cooktops. You can test for this by seeing if a magnet will stick to the wok’s underside. All the models we tested are induction compatible; we’ve noted this information in the chart below. Note that only the bottom portion of the wok that is in contact with the induction burner will heat directly via induction, so allow plenty of time to preheat. The heat needs time to spread through the metal and up the sides of the wok. (You can check to see if the wok is ready by flicking a bit of water into the empty wok and watching where and how quickly it evaporates. Don’t attempt this if you’re preheating the wok with oil in it, or it will splatter.) Note that the walls don’t have to be as hot as the bottom to cook effectively; you can use the sloping sides of the wok and move food in and out of the hotter zone at the bottom. We also have a guide to our favorite induction-compatible cookware with information on many more items. 

Everything We Tested

Good 3 Stars out of 3.
Fair 2 Stars out of 3.
Poor 1 Star out of 3.

Highly Recommended

  • Ease of Use
  • Performance

Co-WinnerTaylor and Ng Natural Nonstick Wok Set

Testers agreed unanimously: This wok was the easiest and most comfortable to use. Its stay-cool wooden handles and light, balanced weight helped us maneuver and lift it, even when it was full of hot food. It offers the biggest flat cooking surface, and its thin, heat-responsive carbon-steel material helped us control temperatures for excellent cooking results. This was the only wok in the lineup to include a lid and the only carbon-steel wok that was preseasoned (this is done with a high-heat process that turns the wok blue, which fades to normal brown/black with use). We appreciated this head start toward building up a nonstick surface. A clear food-grade coating is applied to protect this wok’s finish during shipping; it can be removed by heating and wiping the wok with oil. The company also sells the same wok without preseasoning (and without the blue tone that it lends to the metal). We tested it and found that it cooks and handles just like our favorite, but requires seasoning at home, so it takes a bit longer to become slick.
Model Number: 12153Weight: 3 lb, 4.6 ozMaterials: Preseasoned carbon steel, woodFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $49.17
  • Ease of Use
  • Performance
Testers agreed unanimously: This wok was the easiest and most comfortable to use. Its stay-cool wooden handles and light, balanced weight helped us maneuver and lift it, even when it was full of hot food. It offers the biggest flat cooking surface, and its thin, heat-responsive carbon-steel material helped us control temperatures for excellent cooking results. This was the only wok in the lineup to include a lid and the only carbon-steel wok that was preseasoned (this is done with a high-heat process that turns the wok blue, which fades to normal brown/black with use). We appreciated this head start toward building up a nonstick surface. A clear food-grade coating is applied to protect this wok’s finish during shipping; it can be removed by heating and wiping the wok with oil. The company also sells the same wok without preseasoning (and without the blue tone that it lends to the metal). We tested it and found that it cooks and handles just like our favorite, but requires seasoning at home, so it takes a bit longer to become slick.
Model Number: 12153Weight: 3 lb, 4.6 ozMaterials: Preseasoned carbon steel, woodFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $49.17
  • Ease of Use
  • Performance

Co-WinnerJoyce Chen Classic Series 14-Inch Carbon Steel Wok with Birch Handles

We appreciated the light weight and broad cooking surface of this thin, carbon-steel wok. It was nicely responsive to heat changes and easy to cook in, as well as comfortable to lift and handle. It quickly gained seasoning and became nonstick within a few uses. Its main handle, made of wood, stayed cool on the hot stove and was just slim enough for even testers with small hands to get a secure grip. 
Model Number: J21-9978Weight: 3 lb, 3 ¾ ozMaterials: Carbon steel, wood handlesFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $36.81
  • Ease of Use
  • Performance
We appreciated the light weight and broad cooking surface of this thin, carbon-steel wok. It was nicely responsive to heat changes and easy to cook in, as well as comfortable to lift and handle. It quickly gained seasoning and became nonstick within a few uses. Its main handle, made of wood, stayed cool on the hot stove and was just slim enough for even testers with small hands to get a secure grip. 
Model Number: J21-9978Weight: 3 lb, 3 ¾ ozMaterials: Carbon steel, wood handlesFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $36.81
  • Ease of Use
  • Performance

Co-WinnerIMUSA 14″ Non-Coated Wok with Wood Handle, Silver

We enjoyed cooking in this lightweight but sturdily constructed carbon-steel wok with stay-cool wooden handles. It was responsive to heat changes, and had a nicely broad flat cooking surface. Its sides were just a smidge lower than other woks we tested, but this presented no problems such as food or oil escaping while we were stir-frying or deep-frying. The interior quickly became nonstick after its initial seasoning and continued to build a nice natural nonstick coating within a few uses. The wok’s chunky main handle was a bit hard for testers with smaller hands to hold unless they choked up on it slightly. 
Model Number: WPAN-10018Weight: 3 lb, ⅜ ozMaterials: Carbon steel, wood handlesFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $29.41
  • Ease of Use
  • Performance
We enjoyed cooking in this lightweight but sturdily constructed carbon-steel wok with stay-cool wooden handles. It was responsive to heat changes, and had a nicely broad flat cooking surface. Its sides were just a smidge lower than other woks we tested, but this presented no problems such as food or oil escaping while we were stir-frying or deep-frying. The interior quickly became nonstick after its initial seasoning and continued to build a nice natural nonstick coating within a few uses. The wok’s chunky main handle was a bit hard for testers with smaller hands to hold unless they choked up on it slightly. 
Model Number: WPAN-10018Weight: 3 lb, ⅜ ozMaterials: Carbon steel, wood handlesFlat Cooking Surface Diameter: 7 inInduction Compatible: YesPrice at Time of Testing: $29.41

Recommended

  • Ease of Use
  • Performance

Wok Shop Carbon Steel Wok with Metal Side Handle, 14" flat-bottom

This carbon-steel wok was responsive to heat, making it easy to control the temperature of the pan and get good cooking results. We liked that its long, wooden main handle stayed cool, but testers had mixed reactions to the handle’s steep offset angle. While some noted that it helped them lift and move the wok, others commented that the angle put their hands and arms in awkward positions. Combined with the fact that it’s slightly heavier than our top-rated wok, it felt just a bit less maneuverable. This wok is also available with a wooden helper handle instead of a metal one. 
Model Number: 0005Weight: 3 lb, 14.1 ozMaterials: Carbon steel, wood (main handle)Flat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $35.00
  • Ease of Use
  • Performance
This carbon-steel wok was responsive to heat, making it easy to control the temperature of the pan and get good cooking results. We liked that its long, wooden main handle stayed cool, but testers had mixed reactions to the handle’s steep offset angle. While some noted that it helped them lift and move the wok, others commented that the angle put their hands and arms in awkward positions. Combined with the fact that it’s slightly heavier than our top-rated wok, it felt just a bit less maneuverable. This wok is also available with a wooden helper handle instead of a metal one. 
Model Number: 0005Weight: 3 lb, 14.1 ozMaterials: Carbon steel, wood (main handle)Flat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $35.00
  • Ease of Use
  • Performance

Helen's Asian Kitchen Carbon Steel Wok, 14"

While this wok cooked every dish well and was beautifully responsive to heat, it was slightly too heavy for many testers when it was full of food. We appreciated that the smooth, round bamboo handle stayed cool, but some testers felt that the handle was slightly too long, to lift one-handed.
Model Number: 97004Weight: 4 lbMaterials: Carbon steel, bambooFlat Cooking Surface Diameter: 6.25 inInduction Compatible: YesPrice at Time of Testing: $33.49
  • Ease of Use
  • Performance
While this wok cooked every dish well and was beautifully responsive to heat, it was slightly too heavy for many testers when it was full of food. We appreciated that the smooth, round bamboo handle stayed cool, but some testers felt that the handle was slightly too long, to lift one-handed.
Model Number: 97004Weight: 4 lbMaterials: Carbon steel, bambooFlat Cooking Surface Diameter: 6.25 inInduction Compatible: YesPrice at Time of Testing: $33.49

Recommended with reservations

  • Ease of Use
  • Performance

Wok Shop Carbon Steel Pow Wok with Hollow Metal Handle, Made-USA, 14" flat bottom

The “pow” in pow woks refers to using its single, straight handle to flip food, which this beautifully lightweight pan is designed for; its hollow metal handle doesn’t have time to get hot when restaurant chefs are doing superfast stir-fries on high-powered stoves. But at home, with slower-moving recipes, the metal handle heats up, and that extra step of grabbing a pot holder, combined with the handle’s width, made it less comfortable and efficient than our higher-rated woks. Its carbon-steel material transferred heat rapidly for excellent cooking results.
Model Number: 0010Weight: 2 lb, 15.4 ozMaterial: Carbon steelFlat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $35.00
  • Ease of Use
  • Performance
The “pow” in pow woks refers to using its single, straight handle to flip food, which this beautifully lightweight pan is designed for; its hollow metal handle doesn’t have time to get hot when restaurant chefs are doing superfast stir-fries on high-powered stoves. But at home, with slower-moving recipes, the metal handle heats up, and that extra step of grabbing a pot holder, combined with the handle’s width, made it less comfortable and efficient than our higher-rated woks. Its carbon-steel material transferred heat rapidly for excellent cooking results.
Model Number: 0010Weight: 2 lb, 15.4 ozMaterial: Carbon steelFlat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $35.00
  • Ease of Use
  • Performance

Joyce Chen 22-0060 Pro Chef Flat Bottom Wok Uncoated Carbon Steel, 14-inch

Food cooked well in this wok, which felt responsive to heat and easy to control, but its square plastic handles, set level with the rim of the wok, were a bit clunky to grab and didn’t offer as much leverage as slightly angled handles on other models; combined with the wok’s weight, it felt more difficult to maneuver than higher-rated woks. Water got trapped in the handles when we washed the wok, and trickled out later.
Model Number: 22-0060Weight: 4 lbMaterials: Carbon steel, plasticFlat Cooking Surface Diameter: 6.25 inInduction Compatible: YesPrice at Time of Testing: $39.99
  • Ease of Use
  • Performance
Food cooked well in this wok, which felt responsive to heat and easy to control, but its square plastic handles, set level with the rim of the wok, were a bit clunky to grab and didn’t offer as much leverage as slightly angled handles on other models; combined with the wok’s weight, it felt more difficult to maneuver than higher-rated woks. Water got trapped in the handles when we washed the wok, and trickled out later.
Model Number: 22-0060Weight: 4 lbMaterials: Carbon steel, plasticFlat Cooking Surface Diameter: 6.25 inInduction Compatible: YesPrice at Time of Testing: $39.99
  • Ease of Use
  • Performance

Joyce Chen 14" Pre-Seasoned Flat Bottom Cast Iron Wok

We appreciated that this cast-iron wok was ready to cook with no seasoning steps on our end, but we didn’t enjoy maneuvering it, since it weighed nearly 5 pounds empty, even though it is marketed as being “lightweight” cast iron. One tester reported having to “gird” herself to pick it up. The handle also became a bit slick during cooking, making testers feel insecure about their grip. Its cast-iron material was noticeably slower to respond to temperature changes than higher-rated carbon-steel woks, and though dishes cooked acceptably, they were slightly less well seared than the foods cooked in our higher-rated woks which offered more control.
Model Number: 23-0001Weight: 4 lb, 12.5 ozMaterials: Preseasoned cast iron, woodFlat Cooking Surface Diameter: 6.5 inInduction Compatible: YesPrice at Time of Testing: $54.99
  • Ease of Use
  • Performance
We appreciated that this cast-iron wok was ready to cook with no seasoning steps on our end, but we didn’t enjoy maneuvering it, since it weighed nearly 5 pounds empty, even though it is marketed as being “lightweight” cast iron. One tester reported having to “gird” herself to pick it up. The handle also became a bit slick during cooking, making testers feel insecure about their grip. Its cast-iron material was noticeably slower to respond to temperature changes than higher-rated carbon-steel woks, and though dishes cooked acceptably, they were slightly less well seared than the foods cooked in our higher-rated woks which offered more control.
Model Number: 23-0001Weight: 4 lb, 12.5 ozMaterials: Preseasoned cast iron, woodFlat Cooking Surface Diameter: 6.5 inInduction Compatible: YesPrice at Time of Testing: $54.99
  • Ease of Use
  • Performance

Imusa USA Light Cast Iron Wok with Wood Handles, 14-inch, Black

Like the other “lightweight” cast-iron wok in our lineup, this wok arrived ready to cook, with no preseasoning steps, which we appreciated. We also liked its handsome red exterior, but like the other cast-iron woks, it was fairly heavy to lift and slower to respond to temperature changes than higher-rated woks, so it was a bit more challenging to control the cooking and get the desired level of crisp doneness for foods. Smaller-handed testers noted that its handle felt too thick and wide.
Model Number: CKG-61021Weight: 4 lb, 6.2 ozMaterials: Preseasoned cast iron, woodFlat Cooking Surface Diameter: 6.5 inInduction Compatible: YesPrice at Time of Testing: $36.88
  • Ease of Use
  • Performance
Like the other “lightweight” cast-iron wok in our lineup, this wok arrived ready to cook, with no preseasoning steps, which we appreciated. We also liked its handsome red exterior, but like the other cast-iron woks, it was fairly heavy to lift and slower to respond to temperature changes than higher-rated woks, so it was a bit more challenging to control the cooking and get the desired level of crisp doneness for foods. Smaller-handed testers noted that its handle felt too thick and wide.
Model Number: CKG-61021Weight: 4 lb, 6.2 ozMaterials: Preseasoned cast iron, woodFlat Cooking Surface Diameter: 6.5 inInduction Compatible: YesPrice at Time of Testing: $36.88
  • Ease of Use
  • Performance

M.V. Trading 14 Inches Carbon Steel Flat Bottom Wok with Two Side Handle, 14 Gauge Thickness, USA Made

Lightweight and responsive, this wok was fun to cook in but a pain to handle. The small, metal ear-shaped loop handles got hot, and gave us little control or leverage for lifting and tipping food out, unless we precariously pinched the wok and handle in one hand with a pot holder or towel. 
Model Number: CSWK14FBWeight: 3 lb, 11.5 ozMaterial: Carbon steelFlat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $42.99
  • Ease of Use
  • Performance
Lightweight and responsive, this wok was fun to cook in but a pain to handle. The small, metal ear-shaped loop handles got hot, and gave us little control or leverage for lifting and tipping food out, unless we precariously pinched the wok and handle in one hand with a pot holder or towel. 
Model Number: CSWK14FBWeight: 3 lb, 11.5 ozMaterial: Carbon steelFlat Cooking Surface Diameter: 6 inInduction Compatible: YesPrice at Time of Testing: $42.99
  • Ease of Use
  • Performance

Lodge 14 Inch Cast Iron Wok Preseasoned Wok with Flattened Bottom

This handsome, heavy cast-iron wok weighed more than three times as much as our top-rated wok, and while we loved its slick preseasoned surface, its thick body was quite sluggish to heat and cool, so it was harder to control the cooking temperature; we sometimes had to slide it off the burner when it threatened to scorch food. Even empty it was a bear to lift; we usually ended up scooping out food instead, while the wok continued sizzling, risking overcooking. Small looped cast-iron handles became hot.
Model Number: P14W3PLTWeight: 11 lb, 9.6 ozMaterial: Preseasoned cast ironFlat Cooking Surface Diameter: 0 in (bottom of interior is round)Induction Compatible: YesPrice at Time of Testing: $49.90
  • Ease of Use
  • Performance
This handsome, heavy cast-iron wok weighed more than three times as much as our top-rated wok, and while we loved its slick preseasoned surface, its thick body was quite sluggish to heat and cool, so it was harder to control the cooking temperature; we sometimes had to slide it off the burner when it threatened to scorch food. Even empty it was a bear to lift; we usually ended up scooping out food instead, while the wok continued sizzling, risking overcooking. Small looped cast-iron handles became hot.
Model Number: P14W3PLTWeight: 11 lb, 9.6 ozMaterial: Preseasoned cast ironFlat Cooking Surface Diameter: 0 in (bottom of interior is round)Induction Compatible: YesPrice at Time of Testing: $49.90

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The Expert

Author: Lisa McManus

byLisa McManus

Executive Editor, ATK Reviews

Lisa is an executive editor for ATK Reviews, cohost of Gear Heads on YouTube, and gadget expert on TV's America's Test Kitchen.

Lisa McManus is an executive editor for ATK Reviews, cohost of Gear Heads on YouTube, host of Cook's Illustrated's Equipment Review videos, and a cast member—the gadget expert—on TV's America's Test Kitchen. A passionate home cook, sometime waitress, and longtime journalist, she graduated from Columbia University's Graduate School of Journalism and worked at magazines and newspapers in New York and California before returning like a homing pigeon to New England. In 2006 she got her dream job at ATK reviewing kitchen equipment and ingredients and has been pretty thrilled about it ever since. Her favorite thing is to go somewhere new and find something good to eat.

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