5 Types of Chinese Cooking Woks

Woks are essential to Chinese cooking and they impart a unique flavour (Wok-Hei) to your food. Here are some tips on how to maintain your wok. 

The trusty wok cooks such a large variety of Asian dishes. You can use it to steam, fry, stew, blanch vegetables and even cook curries. Many Singaporeans consider this cooking utensil a must-have in their kitchens, so it's rare to see a Singaporean kitchen without one – unless that family has no habit of cooking at home.

As a general tip, it is a better idea to get a heavy wok rather than a light one. If the base is made with a thicker metal, it is more durable and stable on the stovetop. However, if you have weak wrists, opt for a lighter but solid wok that is easier to handle.

Do choose woks that are shape more like a boat because it distributes heat better than the bowl-shaped ones. A concave wok with high-sides direct steam to its centre, resulting in overcooked food, especially vegetables.

If you have an induction hob, go for a flat-bottomed wok. It is good for searing meats and making omelettes but flipping food in it is not as effortless as in a round-bottomed wok.

We ask chefs Matthew Yim, executive chef at SATS (former executive chef at Shatec Institute) and Fung Chi Keung, founder of Kai Garden (formerly group executive chef of Paradise Group), for the pros and cons of the different types of woks and handy maintenance advice on how to keep your woks in top condition.

Non-Stick Woks (Easiest to clean)

When you cook with non-stick woks, less oil is needed to stirfry food. It’s also the easiest to wash, thanks to the non-stick coating. There are many brands to choose from and most are made with a base material, usually aluminium, and finished with a non-stick coating. However, non-stick woks do not retain flavours as well as an iron wok. 

Maintaining it: Use only silicone or wooden frying slices on non-stick woks, as metal ones will damage the coating. Clean it only when the wok has cooled – washing a hot non-stick wok damages the coating over the long run.

Black Enamel Woks (Lightweight option)

Black enamel woks are cheap, light and easy to handle, it heats up quickly too. However, as it’s so light, it can topple over if you don’t hold it down firmly while stirring a stew or curry. It is also thinner than the other woks and not as durable.

Maintaining it: Wash with warm water and dishwashing liquid. It’s easy to scrub off any food remnants stuck on the smooth surface.

Stainless Steel Wok (Fuss-free, all-rounder)

A quality stainless steel wok retains heat well and distributes it evenly. It makes a good alternative to a pot for braised dishes. Stainless steel does not rust, unlike iron. However, it takes longer to heat up than an iron wok and needs more oil to prevent food from sticking to it. However, a few rounds of cooking will reduce this occurrence.

If fish still gets stuck to your wok, try lightly dusting fish with some flour before pan-frying.

Maintaining it: There’s no need to season a new stainless steel wok. Clean it by washing off food remnants with water, dishwashing liquid and a scouring pad.

Wok-Pans or Shanghai Wok (Good for stir-frying)

Also called a Shanghai wok, this type of wok-pans is for you if you're planning to use your wok mostly for stir-fries. The wok-pan or Shanghai wok has one long handle. This makes it easy to hold it in one hand and the frying slice in the other hand when transferring the food to the plate. Chef Matthew says that they use this to teach students how to toss-cook food.

However, the longer handle would be less ideal if you have a small kitchen. It will be trickier to maneuver in such small spaces.

Iron Wok (Most versatile)

Iron woks are the most versatile for different types of cooking. Iron heats up quickly and retains food flavours well. Chinese restaurant chefs tend to prefer iron woks and they’re also suitable for home use.

However, it takes some effort to season a new wok and to keep it seasoned. So the first step to using an iron wok well, is to know how to season a new one.

How to Season a New Iron Wok?

1. Heat the wok over high heat for 10min. Twirl it over the flame to heat it evenly. Sediments should emerge from the wok.
2. Rinse and dry the wok.
3. Add salt to cover the base of the wok. Fry the salt until it turns brown or grey. The salt helps to remove small dirt particles.
4. Wash and dry the wok.
5. Cook 1kg of fresh pork lard (available from butchers in wet markets) over low heat for 30min, coating the wok evenly with the fat.
6. Wash and dry the wok.
7. Stir-fry a bunch of vegetables in the wok to get rid of the metallic taste.

When food starts sticking to your wok, you can crack four beaten eggs into the wok and twirl to let the eggs cover as much of the surface as possible. The fat in the eggs is a natural lubricant.

Maintaining it: Wash it with hot water and a sponge, or use a bamboo brush (available at kitchenware stores). It’s okay for the wok to be slightly oily after washing as the grease seasons it and prevents it from rusting. Don’t use a scouring pad – this will remove the natural non-stick coating.