Traditionally, most professional Chinese cooks prefer the carbon steel woks. If you also choose this type of wok, be aware that it does have to be seasoned similar to cast iron cookware.
You can also choose between a flat bottom or round bottom wok. If you have an electric stove, then a flat bottom wok is needed although they also work on gas stoves.
There are several different size woks, ranging from ten inches to sixteen inches. You should choose the size that is suitable for the number of people you normally cook for. The fourteen inch wok is the most common size and is a suitable size for most cookbook recipe volume.
The hard anodized aluminum wok is the only one that is non-stick. You can use less oil and the clean-up is very easy.
With the carbon steel and stainless steel woks, you will need a little more cooking oil. A trick to keep the food from sticking is to heat the wok before adding the oil.
When cooking with a wok, don't add too much food or it won't cook evenly - you will end up steaming it instead of stir-frying it.
Regardless of which Chinese wok you purchase, I'm sure you will enjoy cooking many healthy meals in it. I find it to be my favorite pan. There are so many quick and easy meals you can fix in a wok.
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