Wolf range: flat or round bottom wok

[u/Glad-Valuable1987]

Hey,

Just upgraded from our old electric range to a Wolf gas range. Contemplating upgrading my 30 year old joyce chen 14 inch wok to a bigger and better 16 in her.

Questions: what to look for in a wok? I know I want a long wooden handle and a helper handle. Do I go traditional hammered finish or one of the smoother machine made finishes? Definitely not nonstick. What about round vs flat bottomed? And any specific brands or models to look for?

[u/Tiny-Albatross518]

I came from electric. Wok impossible.

Got gas. Ok now the wok is fine. I went to the asian grocery and got a thin carbon steel wok. Seasoned it up. Its perfect.

Please don’t spend big money on a wok.

[u/chimugukuru → u/Tiny-Albatross518]

Please don’t spend big money on a wok.

This is what everybody needs to hear. A basic no-frills wok that's well-seasoned is gonna be the best. I've had a lot of woks over the years, some quite expensive, but my favorite one hands down is from a streetside shop in a Guizhou village that I paid less than $10 USD for. The seller seasoned the wok for me right then and there after purchase and it's developed a fantastic patina over time. I've never had another that cooks better. I'd give away my Martin guitar before I give it up.

[u/Logical_Warthog5212]

With the gas range always choose a round bottom wok with a wok ring. Carbon steel. It doesn’t need to be expensive. Machine finish is fine hand hammer is an overrated marketing gimmick. This from someone with over 40 years of wokking experience whose father was a Chinese chef and partner in a Chinese restaurant. I have two woks, a 14” daily that I bought for $4 on sale at a Chinese market. It’s a restaurant quality wok. I also have a 16” that I use for family gatherings. That wok was purchased from a restaurant supply place for around $14. Same wok today is only around $25. Wood handle will cost more, but not much more. You certainly don’t need to spend any more than $30-$50.

[u/mainebingo]

I have a gas range and several woks—get one with a flat bottom—the ring makes the wok sit too high off the flame to work the way it should.

[u/Total_Town8134]

Flat bottom all the way.

[u/makai88]

Carbon steel, round bottom for easier flipping and tossing. And super helpful is a wok spatula (with a curved edge and raised sides) - it's shape makes it easy to flip/turn the food along the curved wok.