Woks
Woks in NZ: Woks are versatile cookware, perfect for stir-frying and quick-cooking meals. Choosing the right wok depends on material, size, and weight for easy handling and efficient cooking.
Top-Selling Wok Brands in New Zealand
Popular brands include Scanpan, Pyrolux, Stanley Rogers, Chasseur, Staub, and Lodge. They offer a variety of sizes, materials, and designs for all cooking needs.
- Scanpan: Non-stick woks with ergonomic handles, perfect for everyday cooking.
- Anolon: Durable non-stick woks ideal for stir-fries and easy cleaning.
- Chasseur: Cast iron and non-stick woks designed for versatility and long-lasting use.
- Pyrolux: Non-stick woks, induction-ready, with options for family-sized meals.
- Stanley Rogers: Carbon steel and stainless steel woks for traditional stir-frying and even heat.
- Staub: High-quality woks for stir-frying and braising with excellent heat retention.
- Lodge: Durable cast iron woks for high-heat cooking and outdoor use.
Choosing the Right Material
Consider heat resistance, weight, and cooking style:
- Carbon Steel: Lightweight, heats quickly, develops non-stick patina.
- Cast Iron: Excellent heat retention, ideal for high-heat stir-frying.
- Stainless Steel: Durable, rust-resistant, sleek, distributes heat evenly.
- Non-stick: Easy cooking and cleaning, best with minimal oil and careful utensils.
Wok Sizes
- Small (under 30cm): Ideal for single servings or small portions.
- Medium (30–35cm): Suitable for 2–4 people, perfect for stir-fries and sautéing.
- Large (over 35cm): Great for family meals, gatherings, steaming, and deep-frying.
Wok vs Frying Pan
Frying pans have flat bottoms and sloped sides for sautéing and searing. Woks have round bottoms and high sides for tossing, stir-frying, and even heat distribution.
Types of Dishes You Can Cook
Use woks for stir-fries, fried rice, noodles, steaming, deep-frying, searing, and even desserts. High heat retention and versatile shape make it ideal for Asian-inspired cooking.
Other Cookware Options
Why Choose The Living Styles?
We offer free shipping over $150, price match guarantee, fast delivery, premium brands, and low daily prices. Find the perfect wok for your cooking needs in New Zealand.
Wok FAQs - New Zealand
What is the best material for a wok?
Carbon steel is best for stir-frying and high-heat cooking because it heats quickly and evenly. Cast iron retains heat well, while non-stick woks are easier to clean but not ideal for very high temperatures.
Do woks work on induction cooktops?
Flat, magnetic-base woks work on induction. Round-bottomed woks may need an induction ring or adapter for stability.
What size wok should I buy?
30–35cm suits 2–4 people. For larger families or multiple dishes, choose 36–40cm.
Can I use a wok for steaming or deep-frying?
Yes. Its high sides and deep base make it ideal for steaming, deep-frying, stir-frying, and sautéing with minimal oil.
How do I maintain a carbon steel wok?
Season before first use, clean with hot water only, dry fully, and lightly oil after each use to prevent rust and preserve the non-stick surface.
Why choose a wok over a frying pan?
The round shape cooks quickly and evenly, allows easy tossing, uses less oil, and is perfect for high-heat stir-frying.
Can I use metal utensils in a wok?
Yes for carbon steel or cast iron. For non-stick woks, use wood, silicone, or plastic to avoid scratching the coating.
