Aluminium seems like a good material – light and an excellent conductor of heat. However it doesn’t retain heat well – an important requirement. And, although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily. Also, they won’t work on induction hobs. Good for wok lids, but not for the wok itself, in my opinion. Marks & Spencer do the nicest looking aluminium wok I’ve seen here.
Woks are traditionally made from carbon steel. They are relatively inexpensive and lightweight, have quick heat conduction and reasonable durability. However they need seasoning (see below), which, if not carried out, makes the food stick. Lower quality ones are single ply and can deform and misshape. You need to pay a fair amount more to get one made of two sheets of carbon steel. Carbon steel woks should only be washed in warm water to avoid damaging the seasoning. But they need to then be dried thoroughly as they can rust relatively easily. The best looking 30cm (11 1/2 “) one I’ve seen is available to buy here from John Lewis.
Which leaves stainless steel. This is the type I bought. Chromium is added to carbon steel to prevent rusting. They have a hard surface which will not chip, flake, peel or break. Some have much improved surfaces that can withstand much higher temperatures. They heat and cool quickly. And can be scoured with steel wool to restore the shine after each use. Here is the stainless steel wok I’d recommend – a top quality Ken Hom endorsed wok.
