Buy Wok in New Zealand | Exploring the Perfect Wok for Your Kitchen

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Woks in NZ: Wok is a versatile and indispensable tool, especially for those who love the art of stir-frying. Whether you’re a seasoned chef or a home cook looking to elevate your cooking skills, understanding the nuances of wok selection is crucial. View More..

Carbon Steel, Cast Iron, Stainless Steel, and Nonstick Woks

1. Carbon Steel:

Many seasoned chefs always use woks made of carbon steel. These woks are well-known for their lightweight design and rapid heat response, making them ideal for reaching the high temperatures needed for real stir-frying. Carbon steel woks improve in cooking performance with time when they acquire a natural non-stick patina from proper seasoning.

2. Cast Iron:

Stir-frying is made possible by the exceptional heat retention of cast iron woks, which guarantees consistent cooking. Cast iron woks are renowned for their robustness and capacity to hold heat at elevated temperatures, despite the fact that they might weigh more than their carbon steel equivalents. When taken care of properly, they get seasoned and give the dishes a distinct flavor profile.

3. Stainless Steel:

Woks made of stainless steel are highly valued for their longevity, ability to withstand rust and corrosion, and ease of upkeep. They give the kitchen a sleek, contemporary appearance. Stainless steel woks distribute heat evenly and can be used for a range of cooking methods, even though they might not heat up as quickly as carbon steel or cast iron.

4. Nonstick:

Nonstick woks have a coating that makes cooking and cleaning easier by preventing food from sticking. They are a great option for people who would rather cook their meals quickly and easily with the least amount of oil. But, caution must be exercised to prevent scratching the nonstick coating with metal utensils.

Choosing the Right Wok Size for Your Kitchen

A few things to consider when choosing the right wok size are how many people you usually cook for and what kinds of foods you make. Here’s a broad overview:

  • 14-inch Wok: Ideal for cooking larger meals or for families.
  • 12-inch Wok: A flexible size that fits most home kitchens and can hold dishes of a moderate size.
  • 10-inch Wok: Ideal for cooking smaller portions and for singles or couples.

It’s essential to consider the burner size on your stove as well. A wok with a larger diameter may not sit well on a small burner, affecting heat distribution.

Other Cookware Considerations When Purchasing a Wok

Differences Between a Wok and Stir Fry Pan

While the terms “wok” and “stir fry pan” are sometimes used interchangeably, they have distinct characteristics:


  • Traditionally deeper and having sloping sides.
  • Provides additional surface area for agitating and tossing.
  • Perfect for high-temperature cooking methods such as stir-frying.

Stir Fry Pan:

  • Features flatter and wider bottoms.
  • More contact with the cooking surface makes browning and searing easier.
  • Appropriate for a range of cooking methods not limited to stir-frying.
  • Making an informed choice based on your favorite cooking methods is made easier when you are aware of these distinctions.
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Frequently Asked Questions- FAQ

Before seasoning a carbon steel wok, make sure to wash it well in warm water with a small amount of detergent to get rid of any coating that might be protective. After drying, heat the wok on high until it turns red and gets heated. Apply a high-smoke-point oil, like vegetable oil, to the entire interior surface, including the sides, using a paper towel. After heating the oiled wok until it begins to smoke, allow it to cool. Several repetitions of this process will create a non-stick patina. Now that it has been seasoned, your carbon steel wok is prepared for use, offering improved flavor and a non-stick surface ideal for high-heat cooking methods like stir-frying.
Wok cleaning is an easy task. Let the wok cool a little after cooking. To get rid of any food residue, rinse it with warm water and use a gentle brush or sponge. Steer clear of abrasive materials as they may harm the seasoning. If certain areas are really stubborn, try giving them a light scrub with a solution of warm water and mild detergent; avoid using strong chemicals. To avoid rust, completely dry the wok after cleaning. Before storing, give the interior a quick oil change to preserve the seasoning. Recall that a well-seasoned wok naturally becomes non-stick over time, improving its performance and allowing the flavor to seep into subsequent meals.
The type of cooking method and the desired result will determine whether a wok is preferable to frying. Stir-frying is a great use for woks since it's quick, even cooking that uses less oil. The sloping edges facilitate effective combining and guarantee uniform heating of the components. On the other hand, a frying pan with a flat bottom might be more appropriate for methods like searing or deep-frying since it allows for improved surface contact. Woks are very versatile and perfect for making tasty dishes that emphasize crisp, fresh textures, whereas frying pans are more suited to methods that call for a more thorough and direct contact with the cooking medium, such as frying or browning.