2024 US Wok Recommended [TOP 10] How to choose a wok?

Wok, English is Wok For the most familiar kitchen pot for the Chinese, fry and cook, almost omnipotent.

With the continuous increase of cooking types, the wok has also differentiated a variety of fine types to meet the needs of more different dishes.How many categories are there currently in the wok?What are the places when buying a wok for family kitchens?

Directory of this article

Recommended wok
What are the types of wok?
How to buy a wok?
Nine types of wok detailed introduction
common problem

Recommended wok

Best Performance Stainless Steel Wok: K bach honeycomb composite stainless steel stainless pot
The most convenient stainless steel wok: JoyDeem Home 304 stainless steel stir-fry pot
The purest traditional cast iron frying pot: Zhen Sanhuanzong Zhangqiu iron pot pure handmade iron pot frying pot
The most retro cast iron frying pot: Wang Yuanji Family Ancient Method Frying Pot Lauret Flat Booth Bottom Full Cover
The best non-stick stir-fried pot: T-FAL, Ultimate Hard Anodized
Best small size carbon steel stir-fried pot: Bielmeier Carbon Steel Wok Pan
Best practical carbon steel stir-fried pot: YOSUKATA Carbon Steel Wok Pan
Best texture stainless steel stir-fried pot: Cooks Standard Stainless Steel Clad Wok
The best quality cast iron frying pot: Backcountry Iron ’s Cast Iron Wok

What are the types of wok?

Wok, English is WOK.Chinese-style wok is a classic kitchen utensil for Chinese cuisine.It is usually a circular pot.It mainly cooks such as high-temperature stir-fry.There are mainly the following ways:

According to the material, there are mainly cast iron pots, carbon steels, and stainless steel pots.Later, the non-stick pan is developed or specially processed;
According to the bottom of the pot, there are usually two types of round bottom and peace bottom;
According to the handle, there are usually single-handle, single handle with single-ear handle or double ear handle, etc.;

A.Divided according to material

1) cast iron pot

This is one of the most traditional Chinese-style woks.It can be said that the oldest wok with the oldest history is currently circulating, mainly based on cast iron materials.

In the past, cast iron pots were usually made of hand-made.The cast iron sheets were constantly knocked into the shape of the pot with hammer.The upper handle was burned and the handle became a classic traditional cast iron pot.At present, with the development of industrial technology, the shape of the cast iron pot, the moreThe more delicate.

Hand-made cast iron pots often bring a sense of cooking to the chef, and a new generation of cookingrs who pursue appearance will choose the finely processed cast iron pot with a modern kitchen.But no matter what the shape, the body material of the cast iron pot has not changed much.

The thickness of the cast iron pot often leads to its excellent performance.The too thin cast iron pot will heal faster, but because it is thin, it is easy to break.

With a certain thickness cast iron pot, its feel will be heavier, it has certain requirements for the cooking of the cook, and it will take a little time to heat it.It is very good.You can hear the sound of cooking ingredients during the entire cooking process, which is a kind of enjoyment for cookers.

And the cast iron pot can be cooked at high temperature, and high-temperature cooking, such as boiling stir-fry, is the characteristic of Chinese cuisine.Heat the food instantly with high temperature, so that it is cooked in the shortest time to retain the most natural flavor, so the cast ironThe pot can be well adapted to the high temperature needs of Chinese cuisine.

However, because of the material characteristics of the cast iron pot, the acid and alkali in the ingredients, especially the seasoning of the seasoning, will be more sensitive.Some acidic ingredients or seasonings may cause serious rust of iron pots.It is also necessary to care for the pot after each use, heat and dry, cool and apply oil to prevent rust from generating.The proper care cast iron pot can perfectly present the essence of Chinese cuisine.

The characteristics of cast iron pot are as follows:

Can meet the needs of high temperature cooking, cooking food dishes (+)
After heating, calories can remain long time (+)
The proper thickness pot is very smooth, and the shape of the pot can be easily turned over the pot (+)
It will be more sensitive to the pH of the ingredients (-)
After cooking, you need to take additional care of the pot (-)
Although the cooking performance of the pot is better, the pot is too heavy, and it is difficult to turn the pot in general cookingrs (-)

Deepen reading The Recommended cast iron pot | Lodge, Staub cast iron pot detailed explanation

2) Carbon steel pot

The carbon steel pot is also one of the relatively long pots in Chinese stir-fried pots.It is also one of the most popular types of woks in use, whether in the east or the West.

Compared with the adjustment of the proportion of the component in the cast iron pot, the carbon steel pot makes the carbon steel cooker lighter than the cast iron cooker than the pot wall thickness, which brings a better pot and other cooking methods to all cookers.Experience.

At the same time, the carbon steel pot is very strong, and it is stronger than the cast iron pot, aluminum pot, etc.Some families often have carbon steel pots used by their ancestors.In Chinese cuisine, it is required to heat the pot to smoke.Generally, only cast iron pots and carbon steel pots can be achieved.When the pot is heated to high temperature, the cooking process after adding the ingredients can also provide sufficient calorie maintenance capabilities.During the cooking process, the ingredients are always cooked under the ideal heat, enjoying the wonderful voices and seductive aromas in the process of high-temperature stir-fry.The carbon steel pot is similar to the cast iron pot, which is more sensitive to the pH of the ingredients, but it is better than the cast iron pot.

For a carbon steel pot, after buying a new pot, the cook often needs to be treated with the pot to further purify the pot.At the same time, the pot can achieve a perfect non-sticky effect without any coating.The procedure for opening the pot will be a bit complicated, but the convenience of the processing process in the subsequent cooking process is still worth it.

The steps to open the pot are simple:

First, the pot is dried in a high temperature.All the pot walls of the pot need to be heated at high temperature until the pot is uniform and beautiful.During the process, you need to pay attention to protect your hands and the wooden handle should not be burned or burned by high temperature.
After the high temperature is burned, add water to cool the pot quickly, and then wash the pot with a clean cotton.You may see some black impurities.These are the impurities during the pot cast.Just clean and remove.
After cleaning, dry the excess water and re-heated high temperature to completely evaporate the water in the pot, and then add a little vegetable oil to the dry pot to change it to low heat, turn the pot, so that the oil is evenly covered with the inner wall of the entire pot., Then turn off the heat, wipe the inner wall of the pot with a kitchen tissue, and further remove the impurities until the pot is cooled, the basic opening of the pot is completed.
Cooking masters often repeat this operation a few times, because this operation can also form a natural anti-adhesive layer on the surface of the pot, bringing a good and convenient experience to the cooking process.Of course, each cooking is cooked every timeAfter the end, you also need to perform such operations, boil the pot, apply a layer of thin oil until the pot is cooled, not only anti-rust, but also the cubic viscosity of the pot.

The characteristics of carbon steel pot are as follows:

Fast thermal conductivity (+)
Strong and durable (+)
Economy (+)
The weight is lighter than the cast iron pot (+)
Need additional care (-)
It is sensitive to the pH of ingredients and seasonings (-)

3) Stainless steel pot

Because of the material used in stainless steel, there is almost no requirements for the acid and alkali of food and seasoning, because it does not rust, and it does not need to be added as an additional care like cast iron pot or carbon steel pot, but its thermal conductivity is too fast to be too fastAnd heat dissipation is also fast, which causes its ability to restrict the use of stainless steel pot cooking classic Chinese high temperature cuisine.

In addition, the weight of stainless steel itself is not heavy, but in order to maintain the firmness of the pot, several layers of stainless steel cookers are often cast.Therefore, most of the stainless steel cookers with sturdy fastness will be heavier.

In addition, the stainless steel pot cannot be processed with anti-sticking.When the anti-stick coating is added, it is easy to occur during the cooking process, or the phenomenon of part of the pot is darkened due to uneven heating.

Therefore, the stainless steel pot is suitable for those cooking cooked cookers who do not have too much high temperature.Usually use more common temperature-level dishes and cooks, and because it does not rust, even if it is placed for a long time, it can be used directly without worrying about it without worryingSet up rust for a long time, or use it again.

The characteristics of stainless steel pot are as follows:

No rust, no limit to food and seasoning (+)
It’s easy to take care of the pot (+)
The solid stainless steel pot will be more bulky (-)
Can’t cook the ideal taste of high temperature dishes (-)
There may be sticky pots (-)

4) No sticky pot

Non-stick pan is the invention of the era of science and technology.Use non-stick coating to avoid the ingredients adhere to the wall of the pot during cooking, causing uneven heating or burning.It is very convenient at the initial stage.Any traditional cooking is very easy to stick to cooking, such as fried fish, fried eggs, etc., using non-stick pots, making cookers feel like the new continent.Just rub it lightly.

Non-stick coating often use non-dipped materials.It needs to be uniformly covered on the wall of the pot.Once damaged, it will lose anti-viscosity, which means that the cook needs to be very careful when cooking.In the early days, this non-dipped material often uses Teflon, but at high temperature, it will release toxins, which is harmful to the human body.

After that, non-stick pots gradually used ceramic coating, silicon coating, anode aluminum coating, enamel cast iron coating, etc., which was better and safer.

Features of non-stick pan:

The ingredients will not stick to the wall of the pot, maintain a complete form (+)
It is easy to clean and take care of the pot (+)
Be careful not to damage non-stick coating when cooking (-)
Can’t make high temperature cooking (-)

Deepen reading The Recommended by American non-stick pot | Toxic non-stick pots can not be selected!

B.Press the shape of the bottom of the pot

1) Round pot bottom

This is the main shape of the traditional Chinese stir-fried pot.The round hole-shaped stove used by traditional Chinese cuisine, so the round-bottomed wok can be stuck in the stove hole, and the round-bottomed wok is easier to turn over the pot to make the ingredients in the pot in the pan in the pan in the pot in the pan in the pan in the pan in the pan in the pan in the pan in the pot in the pan in the pan in the pan in the pot in the pot in the potHeating in all directions, not only is it easy for the ingredients to turn over the pan, when the pan-bottom pot is heated, the heating area is larger, so that the heat of the entire pot during cooking is more uniform, and the cooking ingredients are more delicious and delicious.

However, the round-bottomed wok is not suitable for modern kitchen stoves, and some cookers will add a stove circle to make the round bottom stir-fried pan stably placed on the stove.

2) Flat pot bottom

After entering the modern kitchen, the stoves are mostly flat.The round-bottomed wok cannot be used smoothly on it.Therefore, unlike the classic frying pan in the West, the flat-bottomed pot is only based on the circular wok.The bottom of the pot is treated as a plane so that it can be placed on the stove.Such a design allows most ordinary families to use it.

C.Divide according to the handle

The wok used in general households is usually a single handle, or a single handle with an opposite ear handle.When cooking, you can hold the handle with one hand to turn over the pot.However, for restaurants, restaurants, etc.The pot is designed with a double-ear handle.

How to buy a wok?

1.Consider the material of fried pot

The material of the wok is the key factor that directly determines the taste of cooking cooking.

For the cook who likes Chinese traditional high-temperature dishes, cast iron pots or carbon steel pots are undoubtedly the best choice EssenceAlthough they need additional care, the stunning effect brought by the cooking pot after care is definitely worth these seemingly troublesome processes.And these two types of pots are usually more smooth, and often use and correctly care, which will make the non-stick performance of the wok very good, and it will leave long-term cooking in the pot.This is a cuber.The affirmation and praise of the cooking experience, the cook will be proud of the excellent state presented by the wok.If you like to feel the solid weight of the wok during the cooking process, you can choose a cast iron pot.If you are used to cooking in cooking in cooking, you can choose a relatively lighter carbon steel pot.
For cookingrs who like many flavors and cook temperatures, stainless steel pots may be more suitable EssenceThe stainless steel pot does not require additional care.There is no requirements for the acid and alkali of the cooking material.Sweet and sour and spicy can be cooked at will.Do not worry about sour ingredients to make the pot rust.Simply clean and dry it after cooking.At the same time, the stainless steel pot is wear-resistant.Any stir-frying during cooking can be used as habit.Don’t worry about the inner wall of the pot.
For those who like all kinds of light food and do not require high-temperature cooking, non-stick pots may be more appropriate EssenceThe weight of the non-stick pan is lightweight, because it is not sticky, almost all dishes can be easily flipped and will not stick to the bottom of the pot or burnt.And the non-stick pan is not too picky about the ingredients and seasonings of the cooking.There are two points to pay attention to when used.You cannot high temperature and cannot be scratched, so as not to receive damage and affect the use.

2.Consider the size of the wok

Most Chinese woks are 13 ~ 14 inches, which are suitable for 3 to 4 people in size, moderate weight, and very suitable for operations such as turning the pot.Don’t worry about the ingredients falling out of the pot.
For a restaurant and rice room, a large amount of ingredients are required, and larger pots are required, such as 16 -inch, 18 inches, or even 20 inches.
For the two houses or single people, small-caliber woks are more suitable, such as 12 inches.

The size of the pot should be used in conjunction with the population, the size is too small, and a large amount of ingredients cannot be cooked evenly.If the size is too large, it will waste too much energy.Human ingredients.

3.Consider the shape of the bottom of the pot

Traditional Chinese cuisine usually prefers round-bottomed wok Because they are more uniform in heat and heat transfer, and the round bottom is more smooth for turning the pan, so that during the cooking process of food, it can be more uniform and comprehensive, locking the deliciousness of the ingredients.However, the stoves in modern kitchen are usually flat, which makes it difficult for the round pan to place it steadily.It can be used to add accessories such as stove circles to facilitate the use of round pan.
And the general family can buy a flat-bottomed wok can also be cooked for home-cooked dishes They are easy to place, and modern stoves can also meet the uniform heating of the bottom of the pot.As a daily cook, buying a pan is a relatively more convenient choice.

4.Consider the handle

The function of the handle is to lift the pot during cooking, or perform the operation of the pot.

For small-size or light weight woks, the single handle is more suitable, the grip is stronger, and it is far from the fire source.
The medium-sized and weight stir-fried wok usually increases a ear-shaped handle on the basis of a single handle.When necessary, it can increase the stability of the transfer pot.
The large-sized wok is usually the ear handle.When cooking, the chef uses a rag and other accessories to lift the pot and make the pan over the pan.Essence

Nine types of wok detailed introduction

1.Kangbach Honeycomb 316L composite stainless steel stainless steel stir-fried pot Composite double-sided screen less oil 12.6 “

@华华华

Recommended reason:

Best Performance Stainless Steel Wok

Pot parameters:

Material: stainless steel, anti-stick coating
Size: 12.6 12
Booth bottom shape: flat bottom
Handle: single handle

Detailed introduction to wok:

K 不bach stainless steel honeycomb bottom stir-fried pot, combined with the different advantages of stainless steel wok and non-stick stir-fried pot.

Multi-layer composite high-quality stainless steel, 316 medical-grade stainless steel and high-pass thermal pure aluminum and other composite materials.The pot body is strong and durable, but the weight is lightweight.The single-handle design is easy to transfer and turn over the pot.The inner wall of high-quality 316 stainless steel can meet the cooking needs of any ingredients.The strong inner wall does not pick a spatula and scratch-resistant.It can be perfectly applied to the metal spatula or silicone spatula.It is not necessary to use the non-stick pot to cook.

Adopting a patented high-tech honeycomb bottom design, there is no need to open the pot and additional care to achieve the characteristics of the stir-fried wok.When the honeycomb bottom design, when cooking, the dense water vapor film is formed on the pot wall.The anti-adhesive effect, and after the cooking, can be gently wiped to complete the cleaning work, effectively avoid the easy-to -stick pot of the stainless steel pot.You can cook ingredients with a small amount of edible oil, healthy and nutritious.

K 不bach stainless steel honeycomb bottom stir-fried wok can be used on a variety of stoves including gas furnaces, induction cookers, and electric ceramic furnaces, and supports free delivery of 48 states across the United States.

characteristic:

Light weight of the pot body
Inner wall honeycomb bottom non-stick design
316 Advanced stainless steel scratch resistance

2.JoyDeem home 304 stainless steel wok, 11.8 ″

@华华华

Recommended reason:

Inaperous stainless steel stir-fry pot

Pot parameters:

Material: stainless steel, anti-stick coating
Size: 11.8 11
Booth bottom shape: flat bottom
Handle: single handle

Detailed introduction to wok:

JoyDeem’s home stainless steel stir-frying pot, which uses 3 layers of high-quality stainless steel composite pot walls, has fast thermal conductivity, uniform heat transfer, and meets a variety of cooking needs such as fried, frying, frying, strapping, and cooking.The inner wall uses wave pattern air suspension technology, with the topford top non-stick coating, provides high-quality anti-viscosity, brings a more convenient cooking experience, and cooks more delicious dishes.There is no rivet design of the whole pot wall, making cleaning more convenient, and it is not easy to produce dead corners of oil stains.JoyDeem stainless steel stir-fried wok can be used on a variety of stoves such as gas stoves and induction cookers to meet the needs of a variety of cooking venues, support free transportation services in 48 states in the United States, and easily enjoy the wonderful cooking experience brought by high-quality stainless steel wok.

characteristic:

3 -layer high-quality stainless steel composite pot wall, fast thermal conductivity, strong and durable
The pot body weight is light, and it is easy to stir-fry cooking
No rivet design is easy to clean

3.Zhen Sanhuan Zhengzong Zhangqiu Iron Pot Pure Handmade Iron Pot has no coating, healthy and less oil fume 12.6 / 13.4 “

huarenstore

Recommended reason:

The purest traditional cast iron frying pot

Pot parameters:

Material: cast iron pot
Size: 12.6 / 13.4 “
Booth bottom shape: flat bottom
Handle: one-handle with an opposite ear-shaped handle

Detailed introduction to wok:

The Zhangqiu Iron Pot, which has obtained the non-heritage certification of China, has a long brand history.It can find its origin in the record of inheritance history books.Each pot is hand-made hand-made.The uniform wall of MM can see the traces of beating in the inside and outside of the pot.

The iron density of the pot has high iron density, uniform thermal conductivity, and does not use any coating.After opening and correct care, the oil and soup are not easy to penetrate into the pot wall and cause the stick.In the way.Soluble ingredients make the pot durable, and can even use several generations.

The iron pot does not pick a furnace, which can be used on a variety of stoves such as gas stoves, induction cookers, and electric pot stoves, and supports free transportation in 48 states in the United States.

characteristic:

Hand-made hand-made
Have a long history of forging
The ingredients of the pot are solid, the portion is sufficient, and the durable
After the correct care, the pot can show perfect anti-viscosity

4.Wang Yuanji Family Ancient French Frying Pot, cast iron pot flat bottom with fir wooden lid, electromagnetic cooker gas, universal 12.6/13.4/14.2 ″

huarenstore

Recommended reason:

The most retro cast iron frying pot

Pot parameters:

Material: cast iron pot
Size: 12.6/13.4/14.2 ″
Booth bottom shape: flat bottom
Handle: one-handle with the opposite side of the one-ear handle

Detailed introduction to wok:

Wang Yuanji, who has more than 300 years of pots to create history, continues the Chinese people’s ingenuity of the cast iron pot in the inheritance of the ancestors.The high-quality cast iron pot with a uniform body, bright and smooth, without any anti-stick coating, can present a perfect anti-adhesive effect after the correct opening of the pan and cook healthy food.

The pot is thick, not afraid of the acid ingredients that ordinary cast iron pots should be avoided, and the heat conduction is fast, the heat transfer is uniform, and various food dishes can be quickly cook.The solid and durable pot wall can be used safely without picking the type of spatula and cleaning utensils.

The cast iron pot is paired with high-quality walnut handle and ear handle, which is effective in heat insulation and easy to cook.It is also provided with high-quality fir cooker lids with the cast iron pot.

The cast iron pot can be used for a variety of stoves such as gas stoves, electromagnetic stoves and ceramic stoves, and can provide free delivery of 48 states in the United States.

characteristic:

Centennial inheritance technology creates high-quality non-stick cast iron pots, without fear of acid ingredients
Sophisticated raw materials make the pot durable and wear-resistant
With high-quality wood handle and pot lid, full of Chinese cuisine

5.T-FAL, Ultimate Hard Anodized, Nonstick, Black, 14 ″

@Amazon

Affiliate Link

Recommended reason:

Best non-stick stir-fry pot

Pot parameters:

Material: anode alumina, non-sticky inner layer
Size: 14 ：：
Booth bottom shape: flat bottom
Handle: single handle with the opposite ear handle

Detailed introduction to wok:

The T-FAL non-sticky pot is made of high-quality anode aluminum oxide, which has high heat conductivity and solid metallic characteristics, making the pot body more scratched and corroded.Even the acidic ingredients can be savory and delicious.

The non-stick coating uses hard titanium reinforcement technology, avoiding the problem of scratching traditional coating, continuing the service life of non-stick pots, and convenience during use.High-quality pot material does not contain PFOA, lead and cadmium, which guarantees the safety of cooking.

The non-stick pot uses a rivet to connect the silicone handle, which is easy to grasp the non-slip, and ensure the safety of the hand of the cook.The light pot weight can easily turn the cooking ingredients and cook high-quality and delicious.The T-FAL non-sticky pot is suitable for almost all types of stoves except the induction cooker, and can even be used in the oven.For cleaning, it is not only simple because the anti-stick coating becomes simple, but the pot can even be cleaned in the dishwasher.

characteristic:

Titanium enhanced technology greatly extends the use period of non-sticky pot
The anode aluminum-based material makes the pot body stronger and durable
Meet the use of a variety of stoves, and support dishwasher cleaning to improve the convenience of use

6.

@Amazon

Affiliate Link

Recommended reason:

Best small size carbon steel frying pot

Pot parameters:

Material: carbon steel pot
Size: 12.5 12
Booth bottom shape: flat bottom
Handle: single handle

Detailed introduction to wok:

For cooking enthusiasts for themselves or two people, there is no more suitable carbon steel pot than a small-sized carbon steel pot.

Bielmeier uses carbon steel, which means that the cook needs to open a pot to make it good for the square sticky performance.After the correct opening, the cook can enjoy the cooking fun of this small-sized carbon steel pot.Frying and stewing samples can be sampled, one person eats or double, and the amount of food is just right.

The pot is nitride to reduce the risk of rust.The removable wooden handle is full of texture when using it on the stove.After disassembly, the appropriate size can be perfectly used in a variety of oven.The lightweight weight brought by high-quality carbon steel, even girls can easily turn over the pot, try to cook the master style.The wooden pot lid, chopsticks, and shovel comes with the pot make the cuisine more full of Asian flavor.The loofah towel is a long-established pot cleaning tool.The pot carefully designed the dumping mouth on the side.For dishes with soup, you can enjoy it without leakage.

Bielmeier carbon steel pot can be used on a variety of stoves including gas stoves, induction cookers.

characteristic:

Small diameter pot, satisfy the use of one person or double food
High-quality carbon steel brings the ideal cooking effect to grab the hand-to -hand
Disassembly wooden handle to protect hand safety, and also allows pots to be applied to more cooking occasions

7.YOSUKATA Carbon Steel Wok Pan with Round Bottom, Black, 14 ″

@Amazon

Affiliate Link

Recommended reason:

Best Practical Carbon Steel Wok

Pot parameters:

Material: carbon steel pot
Size: 14 ：：
Boile bottom shape: round bottom
Handle: one-handle with an opposite ear handle

Detailed introduction to wok:

Round carbon steel that is suitable for the masters of cooking masters, fine-quality carbon steel materials, can be presented to the better non-viscosity after opening the pot.Uniform, can be warm to 600 ℉, and perfectly cook various traditional Chinese cuisine.

The carbon steel pot cast has an ideal curved pot bottom, which brings a more perfect cooking feel to the cooking master.The welded handle guarantees the safety of long-term use.The overall uniform pot body brings a good sense of balance.Senior dishes that are only available for professional kitchen.

The cast iron pot can only be used on an open fire source or outdoors.

characteristic:

High-quality carbon steel material, high temperature resistance, square sticky after opening
Perfect balance will not fall freely
The handle is welded in the pot body to ensure the safety of the cooking process

8.Cooks Standard Stainless Steel Multi-Ply Clad Wok, 13 ″

@Amazon

Affiliate Link

Recommended reason:

Best texture stainless steel stir-fry pot

Pot parameters:

Material: Stainless steel
Size: 13 ：
Booth bottom shape: flat bottom
Handle: one-handle with an opposite ear handle

Detailed introduction to wok:

The stainless steel standards with bright and smooth pot surface exceed the standard, and the 13 -″ standard caliber is used to meet the daily cooking needs of most families.

The high-quality three-layer composite stainless steel pot wall is full of texture and has excellent thermal conductivity.It can quickly heat up and complete high temperature dishes, which can be heated up to 500 ℉.The inner and outer wall of the smooth pot brings more brightness to the kitchen, making cooking more pleasing to the eye.

The rivet welded handle can firmly support the pot, which is convenient to transfer and turn over the pot.With a stainless steel pot lid, the ingredients are umami when cooking.

COOKS flat-bottomed wok can be used on the vast majority of stoves and can be washed in dishwasher.

characteristic:

High-quality three-layer composite stainless steel, good thermal conductivity, high temperature resistance
The appearance is smooth and flat, it is an excellent practical decoration in the kitchen

9.Backcountry Iron ’s Cast Iron Wok for Stir Frys and Sautees, 14 ″

@Amazon

Affiliate Link

Recommended reason:

The best quality cast iron frying pot

Pot parameters:

Material: cast iron pot
Size: 14 ：：
Booth bottom shape: flat bottom
Handle: double ears handle

Detailed introduction to wok:

Backcountry cast iron frying pot is designed with a classic bipolar handle stir-fried pot.It is full of cooking master style.The thick pot wall makes the pot have good wear-resistant durability, while ensuring the constant temperature of the medium temperature.

The flat-bottom design is easy to place, and it will not be dumped.The beautiful inner wall after opening the pan can bring excellent anti-viscosity.The pot is made of high-quality primitive ore, which is made of rare American natives.It has excellent quality assurance and helps you complete the master-level cuisine cooking at home.

The two-eared pot can be applied to almost all scenes such as home gas stove, induction cooker, oven and wild bonfire.

characteristic:

Solid materials bring excellent feel and high temperature cooking experience
Made in the United States, excellent quality assurance
Flat-bottom double-ear design can be applied in almost all cooking occasions

common problem

Question 1: What is the English stir-fry?

Wok, English is WOK, one of the most familiar kitchen pots for the Chinese, fry and cook, almost omnipotent.
See More

Question 2: What are the recommendations of American woks in the United States?

Here are a few very good stir-fried pots:
Best Performance Stainless Steel Wok: K bach Honeycomb 316L Composite Stainless Steel Wok
The most convenient stainless steel wok: JoyDeem Home 304 stainless steel stir-fry pot
The purest traditional cast iron frying pot: Zhen Sanhuanzong Zhangqiu iron pot pure handmade iron pot frying pot
The most retro cast iron frying pot: Wang Yuanji Family Ancient Method Frying Pot Lauret Flat Booth Bottom Full Cover
The best non-stick stir-fried pot: T-FAL, Ultimate Hard Anodized, Nonstick, BLACK
Best small size carbon steel stir-fried pot: Bielmeier Carbon Steel Wok Pan
Best practical carbon steel stir-fried pot: YOSUKATA Carbon Steel Wok Pan
Best texture stainless steel stir-fried pot: Cooks Standard Stainless Steel Clad Wok
The best quality cast iron frying pot: Backcountry Iron ’s Cast Iron Wok