For your stir-fries, fried rice, stews, braises, and even popcorn.
Woks come in carbon-steel, cast-iron, anodized aluminum, stainless steel, nonstick, and enamel-lined cast-iron. Most experts prefer carbon-steel because, as “stir fry guru” and cookbook authorexplains, it “impeccably sears ingredients and gives stir-fries the elusive, smoky essence prized by Chinese gourmands.” She’s not the only one with a preference for that particular material. Nearly every wok on this list is made of carbon-steel. López-Alt notes that “it is strong, but not brittle.
in Brooklyn. “But the great thing about a flat bottom is that you can get a ripping-hot heat. It mimics restaurant-quality technique.”
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