Woks & Stir-Fry Pans
2 products
Woks and stir-fry pans are built for fast, high-heat cooking, and our collection covers every style home cooks ask for: traditional carbon steel from Joyce Chen, Made In and Smithey, nonstick carbon steel from Zyliss Ken Hom, heavy cast iron from Lodge, and stainless and nonstick woks from Hestan, Le Creuset and Kuhn Rikon.
The shape is the point. Tall, flared sides let you toss and push food up the walls while the base stays scorching hot, which is how stir-fries get seared, not steamed. A wok also deep-fries with less oil than a pot, steams dumplings with a rack and lid, and makes the best fried rice you will cook at home.
How to choose: carbon steel is the classic. It is light, heats in seconds and builds a natural nonstick seasoning. Nonstick woks need almost no oil and clean up instantly. Cast iron holds heat for searing on weaker home burners. All of our woks have flat bottoms that sit steady on electric and induction cooktops. A 12" to 14" wok serves three to four people.
Stir-fry pans, sometimes called wok skillets, have lower sides and a long handle for cooks who want wok-style cooking with the feel of a skillet.
For everyday searing, see fry pans and skillets, and find steamer inserts and spatulas in cookware accessories. Pick up your wok at our Buncombe Street shop in Greenville.
Woks & Stir-Fry Pans FAQs
Carbon steel is the traditional choice: light, fast-heating and self-seasoning. Nonstick is easiest to clean, and cast iron holds heat best on home burners.
Flat-bottom woks do. All of the woks in this collection have flat bases.
A 12" to 14" wok suits most households and serves about three to four people.
Wash it, heat it until the surface changes color, then wipe on a thin layer of high-smoke-point oil. Repeat a few times; the seasoning builds with use.
