Woks

The wok is the tool that changed the way half of Asia cooks, and for good reason: its deep, rounded shape concentrates heat at the base and creates temperature zones, so you can stir-fry over a fierce heat at the bottom while what's already cooked rests against the sides. The result: crisp vegetables, juicy meats and dishes ready in minutes with very little oil. In this selection you'll find woks from brands such as De Buyer, Lacor, Ibili and Inoxibar, in different materials, diameters and formats — from home use to the pace of a restaurant.

What cooking with a wok brings

Cooking in a wok is quick and healthy: you use less oil than in a conventional frying pan, the high temperatures seal the ingredients without them losing texture or flavour, and the heat spreads evenly, with no cold spots. And although we associate it with stir-frying, a wok can do much more: deep-frying, stews, steaming (with a rack) or oriental-style rice dishes.

Types of wok and which one suits you

Carbon steel — The original material, the favourite of chefs and traditional oriental cooking. It reaches extremely high temperatures in very little time, ideal for quick stir-fries with professional results. In return, it calls for initial seasoning and a minimum of maintenance.

Stainless steel — No seasoning or special care: it doesn't rust, is dishwasher safe and handles intensive use. The practical option for induction (several models include an adapter disc).

Non-stick and aluminium — The most convenient for everyday home use: lightweight, easy to clean and designed to cook with very little oil without anything sticking.

Cast iron — Built to last for years: it retains heat excellently and excels at stews, braises and slow cooking.

Titanium — The highest tier in innovation and durability: the lightness of aluminium with far greater resistance.

Wok at home or in the restaurant

For a home kitchen, a 28-32 cm wok with a non-stick or stainless steel finish covers everyday cooking for 2-4 people. In catering, the large carbon steel or stainless steel formats stand up to continuous service and the fierce heat of professional wok kitchens. If your hob is induction, look for flat-based models or ones with an adapter — we explain this in the frequently asked questions below.

Frequently asked questions about woks

What types of wok are there and which to choose?

The main types of wok are: non-stick wok (ideal for quick cooking with little oil), aluminium wok (light and affordable, usually non-stick), cast iron wok (retains a lot of heat, ideal for stews and braises), carbon steel wok (the Chinese classic, withstands high temperatures), titanium wok (high-end, ultra hard-wearing and free from toxins) and induction-specific wok (with a magnetic base). For home use, non-stick aluminium covers 90 % of cases; for intensive catering, carbon steel or titanium.

Will any wok work on an induction hob?

No. Induction only works with ferromagnetic materials (a magnet sticks to the base). You need an induction-specific wok with a magnetic base, or a cast iron or carbon steel wok with a flat bottom. Pure aluminium or titanium woks without a ferromagnetic base won't work unless they carry the explicit "induction compatible" marking and a metal disc on the bottom.

Why do professional woks have a rounded bottom?

The rounded bottom is the traditional Chinese design and lets you move the food with a single flick of the wrist, concentrate the heat in the centre and control the cooking by moving ingredients towards the sides (which are cooler). For home kitchens with a ceramic or induction hob, flat-based woks are made that keep almost all the advantages but sit steadily on any hob.

How do you season a carbon steel wok?

Seasoning is essential on carbon steel and cast iron woks. Wash the new wok with hot water and washing-up liquid to remove the factory protective oil, dry it well, put it over a high heat until it darkens evenly, remove from the heat, rub it with paper soaked in a high-smoke-point vegetable oil (sunflower or peanut) and repeat the process 3-4 times. With use, the wok will develop a natural non-stick layer.

What size of wok should I buy for home?

For 1-2 diners a 28-30 cm wok is enough. For 3-4 people the standard is 32-34 cm. For catering or kitchens with several services a day, woks of 36-40 cm are used. Bear in mind the space of the hob and the extractor hood: a large wok needs matching power and extraction.

Which wok brands are best for professional use?

For professional or demanding home use we work with brands such as Lacor, Pujadas, De Buyer, Ibili and Garcima, all with wok ranges specific to gas, induction and ceramic hobs. The choice depends on the use: De Buyer and Pujadas for professional carbon steel, Lacor and Ibili for quality non-stick aluminium, Garcima for special models with handles and for induction.