woks

Woks deliver quick, high‑heat cooking with room to toss ingredients, making weeknight stir‑fries crisp and colourful. Carbon steel seasons to a natural non‑stick with proper care, while stainless steel offers low maintenance and induction compatibility. A flared shape concentrates heat at the base for searing, while high sides prevent spills. For UK homes, a flat‑bottom wok sits securely on ceramic and induction hobs without a ring. Preheat until the first wisps of heat rise, then add oil and ingredients in stages to avoid steaming. For care, avoid soaking a hot wok; wash quickly, dry thoroughly and oil lightly to deter rust on carbon steel. Long handles and helper grips make tossing safer, and lids expand the wok’s role to steaming and braising. With practice, you get char and tenderness in minutes. A 28–30 cm flat‑base wok fits most UK hobs and cupboards, offering powerful results in tight weeknight schedules. FAQ Q: Which wok material is best? A: Carbon steel heats fast and seasons naturally; stainless steel is lower maintenance and often induction‑ready. Q: Can I use a wok on induction? A: Yes—choose a flat‑bottom, magnetic base model for stable contact on induction hobs. Q: How do I care for a carbon steel wok? A: Wash quickly without soaking, dry fully and wipe with a thin coat of oil to protect the patina.