Wok Pans

This is what you need to know about woks

The wok originally comes from Asian cuisine: a deep, bowl-shaped pan with high sides, made for high temperatures and fast cooking. Thanks to the large cooking surface and sloped sides, you can easily toss and stir-fry without spills. The biggest misconception is that the wok is only for nasi and bami. In practice, you can also sear meat in it, fry shrimp until crispy, and make curries, noodle soups, and sauces. And when it comes to fried rice, there is little that beats a wok.

At Braadbaas, you can choose a wok pan in five materials: bare (untreated) cast iron, enameled cast iron, carbon steel, stainless steel (RVS), and ceramic. Carbon steel is also called sheet steel or carbon steel; that is three times the same material, just a different name. Each material has its own advantages when it comes to weight, maintenance, and heat resistance. They all have one thing in common: all five are completely PFAS-free. So, PFAS-free is not a separate type of pan, but a feature you will find in each of these materials. Most woks also have a flat bottom and therefore work on all heat sources, including induction. Do check this per product, however, because a classic like the round De Buyer Mineral B is specifically intended for gas or a wok burner.

Buying a wok pan – what to look for?

Choose a wok that suits how you cook: how often, for how many people, and on which heat source. For 1 to 2 people, 28 cm is enough. If you are cooking for a family, 30 to 32 cm works better. If you are cooking on induction, check whether the bottom is flat and magnetic. This determines whether the heat is generated properly and evenly.

After that, the material is decisive, because that determines how the pan feels, how much maintenance it requires, and how long it will last. The compatibility is listed for every product, so you won't be faced with any surprises. Our wok pans come from brands such as Skottsberg, De Buyer, Le Creuset, STAUB, GreenPan and KitchenAid. Still don't know which type of pan you are looking for? In the blog which pan do I need?we list them.

Which wok pan will you choose? The five materials at a glance

Bare (untreated) cast iron is bare cast iron without an enamel layer. It retains heat excellently and can get quite hot, which is great for searing and wok-frying on high heat. By seasoning it, the pan builds up a natural non-stick layer; it must not go in the dishwasher and requires some maintenance. The Skottsberg Cast Iron (Ø34 cm) comes pre-seasoned out of the box, so you can start cooking with it right away.

Enameled cast iron is cast iron with a smooth enamel layer on the inside. You do not need to season the pan, it is easy to clean, and it does not react with acidic ingredients such as tomatoes or wine. Cast iron retains heat for a long time, which is great for stews and simmering. Le Creuset and STAUB are the best-known names in this regard.

Carbon steel, or sheet steel, is the material of choice for the true wok enthusiast. It is lighter than cast iron and heats up quickly, so you can achieve the high heat that wok cooking requires. With regular use, it builds up a dark patina that acts as a natural non-stick layer. It does require some maintenance: season it briefly, and do not put it in the dishwasher. For example, take a look at the Skottsberg Carbon Steel with a flat bottom, also suitable for induction, or the classic De Buyer Mineral B.

Stainless steel (RVS) requires the least maintenance. It is dishwasher-safe, suitable for all heat sources including induction, and has no coating that can wear off. Seasoning is not necessary, so you can get started right away. Think of the Skottsberg stainless steel, the KitchenAid Multi-Ply or the SOPHIOR RVS. You can find more stainless steel in the stainless steel pans collection.

A ceramic non-stick layer is convenient for everyday use and easy to clean. The layer is PFAS-free and you can cook with little fat, without seasoning it first. For example, take a look at the GreenPan 'Geneva', the GreenPan 'Première' or the Le Creuset Wok Essential, or browse through all the ceramic wok pans.

What can you make in a wok?

Stir-fried vegetables and nasi are obvious choices, but a wok can do more. Its deep shape and high sides make it ideal for curries, noodle soups, stewed vegetables and sauces. You can sear meat in it, fry shrimp until they are crispy and make fried rice with ease. Steaming with a bamboo basket or frying with a little oil works perfectly too. For many dishes, you won't need to reach for a second pan. Looking for something else? Also check out our frying pans and cookware.

What is the best wok for you?

That depends on how you cook. If you want quick results without much maintenance, stainless steel is a good place to start: dishwasher-safe, induction-compatible and ready to use straight away. Models such as the Skottsberg stainless steel, KitchenAid Multi-Ply and SOPHIOR will last for years and work on any stovetop.

If you want high heat and the taste of authentic wok cooking, look at carbon steel or cast iron. A carbon steel wok such as the Skottsberg or De Buyer Mineral B will give you that experience and improve as the patina builds up. If you want maximum heat retention, enameled cast iron such as the Skottsberg Cast Iron is a great choice. Still not sure which material is right for you? Browse our entire cookware range or look through all our woks.

Buy a wok at Braadbaas

At Braadbaas, you buy your wok from a specialist cookware store. All products are 100% genuine, come with an official warranty and can be returned free of charge. Our specialists at the store in Maassluis know the difference between carbon steel and stainless steel inside out and are happy to help you choose, in-store, via WhatsApp or through the chat. You can find a complete overview of all materials and brands in the woks collection and throughout our entire cookware range.