As seen in:
Cooks Standard
Multi-Ply Clad Stainless Steel
TeChef
Art Pan 12", with Teflon Select
Calphalon
Hard-Anodized Aluminum, Nonstick
Joyce Chen
14-Inch, Carbon Steel
T-fal
Nonstick, Dishwasher/Oven Safe
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Good

Stainless steel and aluminum cause heat to spread evenly on bottom and sides. Riveted, stay-cool handles. Set includes lid.

Five layers of non-stick coating. Attractive purple hue.

Good heat distribution. Safe for dishwasher and oven (at moderate temps).

Generous cooking surface. Works on most stove tops. Conducive to authentic Asian cooking.

Fast, even heat distribution. Light weight. Earns high marks from native Asian chefs.

Bad

Pan is heavy, which may make tossing and flipping difficult.

Suitability on induction burners is questionable. Not designed for oven use. Lid is not included.

Some complaints about nonstick coating durability. Not ideal for magnetic induction stove tops. Heavy.

Can sustain the high heat of a butane burner, but durability may be compromised at this extreme temp.

Some durability issues due to single-ply aluminum construction. May require a wok ring to aid stability.

Bottom Line

Some question its authenticity as a wok, but this pan performs all wok duties exceedingly well. The highest quality available.

A reasonable upgrade from the typical cheap, thin wok. Thick nonstick coating is a major strength.

This mid-priced wok is ideal for stir-frying smaller meals for one or two people.

Designed for those who want an authentic wok experience, this pan requires more maintenance than many competitors.

A versatile, high-quality wok for a low price. The best deal available.

How we decide
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Products received from manufacturers
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Models Considered
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Hours Spent
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Experts Interviewed
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Consumers Consulted

Best Woks

When people think of wok cooking, they often think of stir-frying and quick steaming. However, a good wok can also braise, deep-fry, roast, smoke, and more. The traditional woks of yore were hand-hammered from carbon steel or forged from thin cast iron. Debate exists among experienced cooks as to which material is superior. Quality woks have extremely hot centers and sloping sides that allow food to rest while new items are introduced. Woks designed for Western customers may have flat bottoms to accommodate modern electric or induction burners, but the results are generally the same. We examined dozens of popular woks. Our shortlist of top contenders will satisfy both beginning and experienced home cooks.

Products we Considered

Cooks Standard
Multi-Ply Clad Stainless Steel
TeChef
Art Pan 12", with Teflon Select
Calphalon
Hard-Anodized Aluminum, Nonstick
Joyce Chen
14-Inch, Carbon Steel
T-fal
Nonstick, Dishwasher/Oven Safe

Considerations

Construction/Design

Whereas original woks were often made with high carbon steel or cast iron, modern versions frequently use materials such as aluminum, copper, nonstick coatings, stainless steel, and multi-clad combinations. Each material has its pros and cons; we address these construction issues in this section of our review. Some woks include additional handles for easier tossing or handling. Others have only one long handle. Some woks have flat bottoms which can be used on most modern stove tops. Others have round bottoms which may require a special "wok ring" or a gas burner to work properly. We also address these design issues here.

Performance

Traditional woks should be able to perform numerous cooking tasks equally well, from steaming vegetables to dry-roasting meat to deep-frying battered foods. In reality, however, different wok pans have different strengths and weaknesses when it comes to performance. Some models are better at heat retention, for example, while others excel at smoking or steaming. We look closely at each contender's ability to carry out typical wok tasks.

Ease of Use

Some woks are extremely good at generating and maintaining high heat. Others get so hot they're impossible to hold. Some feel feather-light in the hand. Others don't offer much in the way of capacity or versatility. In this section of our review, we examine each contender's ease of use.

Price

Wok prices vary widely, from under $20 for a single-ply aluminum pan to over $100 for a commercial-grade model. Cost depends on several factors, including construction materials, capacity, and the reputation of the manufacturer. Because woks are routinely exposed to extremely high heat, it pays to invest in one that can handle such temperatures (carbon steel, multi-clad aluminum, steel, copper). On the other hand, a single-ply aluminum wok is typically priced lower than its competitors, and it might be perfect for the person who just wants to use it once or twice. We discuss these considerations here.

Considerations

Construction/Design

Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid

Carbon steel and cast iron may be the preferred construction materials for traditional wok pans, but the Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid is anything but traditional. The manufacturer uses a tri-ply technology which wraps two layers of stainless steel around an aluminum core. The result is a wok that spreads heat evenly across the bottom and curved sides. This pan's flat bottom provides stability on modern electric, gas, and induction burners. Its riveted handles stay cool during stove top cooking, and in the oven, it's rated to withstand temperatures of up to 500 degrees Fahrenheit. One minor drawback: although the Cooks Standard wok does contain a "helper handle," a number of users say the pan is too heavy for tossing or flipping. We recommend placing the Cooks Standard wok on a burner and using curved, non-metal spatulas designed specifically for stir-fry pans.

TeChef - Art Pan 12" Wok / Stir-Fry Pan, Coated 5 times with Teflon Select

While other manufacturers may offer nonstick woks made from heavy gauge aluminum, TeChef takes it to the next level with the TeChef - Art Pan Wok/Stir-Fry Pan. Instead of applying only three layers of PFOA-free nonstick coating, TeChef applies five layers. The pan's heavier aluminum base and thinner walls allow heat to distribute evenly through the base and up the sides. There is no helper handle, but the large, flat bottom is ideal for use on modern gas and electric stove burners. (A wok ring would not be required.) There is some debate about its suitability for induction burners, however. Some say the TeChef heats slowly on an induction burner; others say it won't work at all due to its non-metallic construction. We feel the TeChef wok pan is heavy enough to handle high heat but lightweight enough for the easy manipulation of food.

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware

As the name suggests, the Calphalon Contemporary Hard-Anodized Aluminum Flat-Bottom Wok uses hard anodized aluminum as its base. This translates to great heat distribution and durability for owners. The riveted handles are made from brushed stainless steel and are designed to stay cool during use. There is no helper handle, and the pan is on the heavier side. Because the base is non-magnetic, the Calphalon Contemporary wok is best suited for electric or gas burners (not magnetic induction). The manufacturer applies three coatings of nonstick material; this adds to the pan's overall durability. However, some customers say that the coating wears off faster than other skillets they own. The flat bottom is four inches in diameter, so a wok ring would not be needed. The lid is not included with purchase, but a 10-inch domed lid that's meant for this pan is sold separately. (Unfortunately, we have some concerns about how well this lid fits.) The pan is slightly oval in shape and actually larger than 10 inches in diameter. It is safe for oven use at moderate temperatures, and it is also safe for the dishwasher.

Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok

Carbon steel and cast iron are the two raw materials most closely associated with traditional wok pans. The Joyce Chen 21-9978 Classic Series 14 Inch Carbon Steel Wok is an updated version of the round-bottom carbon steel woks used for centuries by Asian cooks. Joyce Chen designed her own wok/stir-fry pans after being disappointed by the Western cookware available in the 1950s. The flat bottom is a generous seven inches in diameter and is designed to work on modern gas, electric, and magnetic induction burners. Birch wood protects both the main and helper handles from the heat, although the wood could scorch if used over open heat sources like a campfire. The carbon steel is 1.5 mm thick, which is thin enough to keep the weight manageable but thick enough to retain heat effectively. The Joyce Chen Carbon Steel Wok arrives with a coating of machine oil to prevent rusting, so new owners must to use soap to remove it before seasoning the pan with food-grade oil. Seasoning involves heating an oiled wok pan until it develops a natural patina of black carbon. We believe a well-seasoned carbon steel wok like this one has even better nonstick qualities than some modern tri-ply and anodized aluminum versions.

T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe

The T-fal A80789 Nonstick 14-inch Jumbo Wok is made of coated, single-ply aluminum. It offers fast, even heat distribution, but there are some durability issues. An earlier version of this T-fal wok pan featured the brand's red dot heat indicator on the bottom, but subsequent models produced in China do not. We believe most users can work around this missing element, but some T-fal fans may be disappointed. The T-fal A80789 is not completely round like traditional models. Instead, it has a very small, flattened bottom. The bottom is so small, in fact, that we highly recommend the use of a wok ring for additional stability. We are impressed by the T-fal's inclusion of a "helper handle" and its exceptional lightness. Cooks should have no problem tossing or flipping food in this pan, although the limited flat surface necessitates careful handling. Because the pan is made from a non-magnetic metal, it will not work on an induction burner. It does work on electric coil and gas burners, however. The nonstick coating is PFOA-free, and the pan may be placed in an oven up to 350 degrees Fahrenheit.

Thanks to its single-ply aluminum construction, T-fal's A80789 Specialty Nonstick Wok provides fast, even heat distribution.
Considerations

Performance

Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid

Wok cooking is all about high heat, fast prep, and minimal use of oils and water. The Cooks Standard wok allows users to pool a small amount of water or oil in its flat center and add ingredients in stages. Foods with longer cooking times can be moved to the side walls of the pan while other ingredients are steaming or frying. (Note: the pan's sides are fairly steep, making it difficult to move food completely away from the central heat. This has led some critics to question whether or not the pan should actually be considered a "wok" at all.) We believe the Cooks Standard delivers on every style of cooking typically performed in a wok, including smoking and dry-roasting under a dome lid. While stainless steel cookware generally requires lower cooking temperatures, users can still generate the type of steam or hot oil needed for deep-frying. The debate over its authenticity as a wok shouldn't deter customers from investing in this high-quality piece of versatile cookware. In our opinion, the Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid performs as well as any seasoned carbon steel or cast iron wok available.

We are quite impressed by the TeChef 's nearly indestructible nonstick coating. Other woks are often too shallow for true deep-frying, but the TeChef is three inches deep with curved walls. It can handle a higher level of oil, if necessary. The manufacturer has developed a way to print images on nonstick cookware without using potentially hazardous paint, and the bottom of this pan contains two printed circles: the smaller circle measures one tablespoon of oil, and the larger circle measures three tablespoons. One of the basic tenets of stir-frying is to use as little oil as necessary, so we find this permanent measuring guide to be extremely useful! The TeChef wok is not oven safe. Some consumers may find this limiting, but we believe the wok's overall versatility makes it worth a look. A tempered glass lid is available as a separate purchase.

The Calphalon Contemporary Hard-Anodized Aluminum Flat-Bottom Wok is modeled after traditional round-bottom pans, but it sports a flat center to accommodate modern stove tops. The nonstick coating allows cooks to use far less oil when stir-frying vegetables and browning meats. Some owners find its diameter (approximately 10 inches) to be a bit limiting. As such, we recommend this pan only to those who plan to cook for one or two people. The lack of a properly fitting lid makes some popular wok cooking techniques more difficult, such as dry-roasting and smoking. However, the Calphalon is excellent for stir-frying and even deep-frying. The lack of a helper handle might make tossing and flipping difficult for some, but those with moderate hand strength find that these techniques are still feasible.

Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok

If traditional stir-fry and other Asian cooking techniques are important to you, look no further than the Joyce Chen 21-9978 Carbon Steel Wok. It is the only carbon steel wok on our shortlist, and it was developed by a recognized Asian master chef for Western cooks. The Joyce Chen Wok delivers the special flavors and textures associated with authentic Asian stir-fried dishes. We appreciate the stability offered by its stay-cool helper handle, and the flat bottom design renders a wok ring optional. The additional purchase of a domed lid is not strictly necessary, but we believe advanced cooks would want to experiment with Asian or Indian techniques such as dry-roasting, smoking, and steaming. Because of its 14-inch diameter, it is possible to cook an entire fish in this pan. Because it is made from high carbon steel, the Joyce Chen 21-0078 wok can withstand the high heat of a butane burner typically found in commercial Asian kitchens. However, durability does become an issue at those temperatures.

One sure sign of a quality product is a positive review from an experienced user. In the case of the T-fal A80789, a number of native Asian customers tell us they are just as satisfied with its performance as they were with traditional woks sold back home. This pan is wide enough to place finished food on the sides while new ingredients are prepared in the center. While deep-frying may not be possible because of the pan's shallow depth, almost every other method of stir-frying and steaming is possible. Unfortunately, the T-fal A80789 does not arrive with a fitted lid, which means dry-roasting and smoking are not possible. Finding a suitable lid for this wok is not particularly easy, but we suggest trying a large lid from a soup pot or Dutch oven. Some satisfied customers have stopped using other types of skillets altogether because of the versatility of their T-fal A80789 Nonstick 14-inch Jumbo Wok.

Some satisfied owners have stopped using other types of skillets altogether because of the versatility their T-fal A80789 Nonstick 14-inch Jumbo Wok provides.
Nina
Expert Consultant
Nina
Gourmet Chef, Health Care Executive

Nina is a longtime gourmet chef, interior designer/decorator, and events planner. She has accomplished all of this in addition to maintaining a stellar career as a healthcare executive, where she helps alter the course of people’s lives via preventive care and healthy living. Nina’s hobbies include learning new recipes, planning and executing amazing dinners to impress local chefs, and hiking around the world.

Considerations

Ease of Use

Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid

Some wok cooking techniques require the chef to toss or flip food during the process. Others require careful stirring with a curved spatula or long-handled spoon. Owners say that the Cooks Standard's lack of a "helper handle" and its overall heaviness make it more useful as a stationary pan. Stainless steel, by its nature, cannot be seasoned, so it will never be considered "nonstick." However, the brushed 18/10 stainless layer does resist sticking and scorching very well if the cooking temperature is carefully monitored. The Cooks Standard wok is dishwasher safe and will withstand oven temperatures approaching 500 degrees Fahrenheit. Although stainless steel is ideal for magnetic induction burners, the Cooks Standard may take longer to reach proper cooking temperature.

TeChef - Art Pan 12" Wok / Stir-Fry Pan, Coated 5 times with Teflon Select

A common trade-off with wok pans is weight versus maneuverability. The TeChef Art Pan addresses this issue by putting all of its weight into the base for better heat distribution and making the walls thinner for better handling. The sides do not flare out like some other models do, which means food and hot oils stay in the pan. Some might argue that this pan is not a true wok because of its large, flat bottom, but we believe the shape provides more stability and versatility than a traditional round wok. Because the coating is nonstick, the TeChef will never need to be seasoned. Users should be diligent about using non-abrasive utensils and cleaning agents on its nonstick surface.

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware

For those who don't mind handling a heavier pan, the Calphalon Contemporary Hard-Anodized Aluminum Flat-Bottom Wok would be a great addition to the kitchen. Many people purchase woks for their versatility, not necessarily because of their use in Asian cuisine. The Calphalon Contemporary wok's exceptionally thick nonstick coating spares users the struggle of removing burnt or dried food after service. While this pan is dishwasher safe, we believe most users can simply wipe the interior with a clean towel during batch cooking projects. Heating an aluminum wok requires some patience as the interior slowly comes up to temperature, but the heat is distributed evenly across the base and side walls. Because these walls are curved, the cook can push ingredients out of the center well and allow them to drain or stay warm as new ingredients are prepared.

Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok

A number of people have concerns about the use of modern nonstick materials, especially at the higher temperatures associated with wok cooking. The Joyce Chen 21-9978 Classic Series 14 Steel Wok uses traditional seasoning methods to create its nonstick surface, but this does require some diligence from owners. First, the pan's factory-applied machine oil coating must be removed completely with soap and hot water. After this coating is removed, the seasoning process can begin. It can take weeks to develop a proper layer of black carbon on the pan's interior (and only a few accidental wipes with soap or other cleaning agents to remove it). This wok needs to be hand washed, thoroughly dried, and lightly oiled between uses to protect existing layers of carbon. Rusting is always a possibility with a carbon steel pan, so proper maintenance and storage is vitally important. Despite the considerable amount of additional attention a traditional carbon steel wok pan requires, we still recommend the Joyce Chen 21-9978 Carbon Steel Wok because of its authenticity and versatility. (A domed lid is available, but it is not included this this package.)

T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe

Nonstick cookware brings its own set of maintenance issues, and the T-fal A80789 Nonstick Jumbo Wok is no exception. On the plus side, most leftover food can be easily wiped out of the pan with a paper towel. The pan is dishwasher safe, although we recommend washing it by hand whenever possible. The T-fal's 14-inch diameter can be hard to manage at times, but the addition of a wok ring should address this stability issue. Other woks, including some of the contenders on our shortlist, can be quite heavy in the hand, especially without a helper handle. Because of its lightweight construction, we have no problem recommending this product to anyone with hand, wrist, or other mobility issues. We cannot stress enough how important it is to use utensils that are rated safe for nonstick cookware. Woks work best with wooden or silicone spatulas and spoons with curved edges. Look for specialized stir-fry utensil kits at any quality kitchen supply store.

The Cooks Standard wok can withstand oven temperatures approaching 500 degrees Fahrenheit.
Considerations

Price

Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid

With a retail price of $52, the Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid represents a significant investment, especially for those whose stir- frying needs are minimal. However, for those who prefer to prepare fresh food in a healthy way, the Cooks Standard should be the first and only stir-fry skillet they'll ever need. Cheaper wok pans often use seasoned carbon steel or aluminum coated with nonstick chemicals. The Cooks Standard's multi-ply construction takes full advantage of aluminum's even heat distribution and stainless steel's durability. The aluminum core actually extends to the sides of the wok pan, allowing food to continue cooking while other ingredients are added. The pan's stainless steel dome lid is also included in the original package, which means a significant savings over dome lids sold separately.

TeChef - Art Pan 12" Wok / Stir-Fry Pan, Coated 5 times with Teflon Select

A retail price of $32 places theTeChef Art Pan Wok/Stir-Fry Pan in the middle range, price-wise, of our top contenders. If you want a modern wok with a nonstick coating, this could be the pan for you. Cookware with five layers of PFOA-free nonstick coating (instead of the usual three layers) is not easy to find. The TeChef Art wok features a distinctive "Aubergine" purple color scheme, making it aesthetically pleasing as well as functional. This is the kind of kitchen pan that owners would be proud to display on a wall or bring to the table for service. We believe it is a reasonable upgrade from the cheap, thin aluminum or carbon steel woks many consumers buy and become dissatisfied with in short order. The TeChef Art Pan Wok/Stir-Fry Pan is solid enough to be used in a commercial kitchen, but it's sold at a price that home cooks can readily afford.

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware

Calphalon is a well-respected brand in the cookware industry, and this dedication to quality is reflected in the Calphalon Contemporary Hard-Anodized Aluminum Flat-Bottom Wok's price of $37. This pan should be considered a long-term investment in high-end cookware. The brushed stainless steel handle is not going to rust over time, and it remains cool during stove top cooking. Because of its hard anodized aluminum construction, the wok will not warp or bend under normal cooking conditions. The pan's three layers of nonstick coating allow owners to prepare healthy meals with little oil. Our only wish is that Calphalon would address the domed lid situation. The 10-inch lid that the manufacturer recommends as a joint purchase does not fit well, and an 11-inch lid is too large. We endorse the Calphalon Contemporary Hard-Anodized Aluminum Flat-Bottom Wok by itself based on its own merits, but potential buyers might want to hold off on purchasing a lid until the issue of a proper fit has been resolved.

Joyce Chen 21-9978, Classic Series 14 Inch Carbon Steel Wok

The Joyce Chen 21-9978 Carbon Steel Wok's retail price of $28 places it in the mid-range of our top wok contenders in terms of cost. However, the price of the pan is only one consideration. Some consumers may find this carbon steel wok attractive because of its association with other traditional Asian cookware. We can certainly see why a user might want to forego a more expensive tri-ply or anodized aluminum wok and invest in an authentic model. However, a traditional carbon steel wok like this one also arrives with some traditional issues, including durability problems and the need for seasoning. Investing in a domed lid would certainly add to the Joyce Chen wok's versatility, but the lid is not strictly necessary for most stir-fry applications. The pan's flat bottom eliminates the need for a wok ring. Owning a traditional carbon steel wok is never going to be easy, but many cooks say the natural nonstick coating imparts a flavor that cannot be duplicated with aluminum or stainless steel.

T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe

It's easy to write off bargain-priced cookware as "disposable," but the T-fal A80789 Nonstick Jumbo Wok clearly does not fit into that category. With a surprisingly low price of $23, the T-fal A807879 wok is so versatile that many customers on a budget should consider buying one or two instead of investing in a collection of traditional skillets. A wok can be used to fry meats, stir-fry vegetables, and steam dumplings. It can even be used to finish food in a moderately heated oven. Some people may view a pan like the T-fal A80789 Nonstick Jumbo Wok as a specialty item with limited applications, but in reality, a good wok works just as well as other cookware on the stove top. We believe the T-fal A80789 is a piece that many people would reach for when preparing a meal of fresh meats or vegetables.

The Cooks Standard Multi-Ply Wok comes with a stainless steel dome lid.

Best of the Best

A traditional wok with a round bottom has its merits, but it can be a bit impractical in today's kitchen. The ideal modern wok maintains the versatility of its traditional counterparts, but it has a flat bottom that accommodates both electric and induction burners. It uses the latest in multi-ply technology, bringing out the best cooking qualities of several different metals. All five of our top wok contenders provide great service in the kitchen, but the Cooks Standard Multi-Ply Clad Stainless Steel Wok with Dome Lid represents the most effective fusion of the traditional and the modern. We wholeheartedly declare it to be the Best of the Best!

While some critics have questioned the authenticity of the Cooks Standard wok, we say that if it cooks like a wok and looks like a wok, then it is a wok. The round bottoms found in yesterday's hand-hammered carbon steel and forged cast iron woks were mostly examples of form following function. They were placed over open fires or gas chimneys. Modern stoves require modern cookware designs, and the Cooks Standard wok, with its flat bottom, has adapted to modern times. Owners are highly satisfied with the Cooks Standard Wok, even if it does push the boundaries of wok design.

Other features we like include the Cooks Standard's riveted, stay-cool handles and the fact that it can withstand temperatures of up to 500 degrees Fahrenheit in the oven. Notably, this is a heavy pan with no helper handle. Flipping and tossing food does not come easily, and most owners consider it to be a stationary wok. Nevertheless, the quality is so high that most owners are willing to overlook any minor flaws. Put simply, this wok wins out in every consideration category. If you want the very best wok for your kichen, we suggest you look very closely at the Cooks Standard!
Best of the Best
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The Cooks Standard Stainless Steel Wok employs the latest in multi-ply technology, bringing out the best cooking qualities of several different metals.

Best Bang for your Buck

There are many traditional wok pans out there that, despite their higher retail prices, are more ornamental than functional. What most home cooks need is a dependable nonstick skillet that can handle the demands of stir-fry cooking without breaking the bank. A good workhorse wok should be lightweight enough for cooks to toss and flip food safely, but it should be substantial enough to retain heat. We believe we have found such a wok pan among our top contenders, and it is the T-fal A80789 Nonstick 14-inch Jumbo Wok.

Made of single-ply aluminum, this wok distributes heat quickly for fast cooking. It can be placed in an oven up to 350 degrees Fahrenheit if needed. Unlike some other contenders, a helper handle is included to aid in the flipping and tossing of food. The bottom is quite small, and a wok ring is highly recommended to aid stability. (This would be an additional investment.) In spite of the smaller bottom, however, the T-fal has quite a large food capacity for its size. Conveniently, it can be cleaned in the dishwasher, but we recommend hand washing to preserve its nonstick integrity.

Best of all, this versatile pan costs just $23. In spite of the low price, this truly is not a cheap, "disposable" wok. It's more like a kitchen staple that many cooks find themselves using again and again for multiple purposes. It's so inexpensive that you could actually buy two of them and use them for almost all of your cooking needs, as some owners have done. If you want a terrific wok but you don't want to pay a terrific price, we recommend the T-fal A80789. It's the Best Bang for Your Buck.
Best Bang for your Buck
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If you want a terrific wok but you don't want to pay a terrific price, we recommend the T-fal A80789 Nonstick Jumbo Wok.
The team that worked on this review
  • Michael
    Michael
    Creative Lead
  • Melissa
    Melissa
    Editor
  • Jess
    Jess
    Researcher
  • Jimi
    Jimi
    Product Analyst
  • Ben
    Ben
    Operations

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