Judith is a fairy in the world of writing: she manages to turn any topic (far not only a kitchen-related) into an entertaining text that is so easy and educating to read. Fond of gardening, reading, and cooking, of course.
Emily has over 10 years of professional experience using, testing and comparing kitchen appliances. Her knowledge helps to easily and naturally solve everyday problems. She is also the owner of the lifestyle blog emilyreviews.com
Last updated: January 05, 2021
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Whether you’re a cooking expert or a beginner, investing in a wok will help you to whip up scrumptious stir-fry foods in no time. It’s true – one of the many reasons why people love woks, besides being trendy, is that these cooking vessels are larger than traditional frying pans and disperse heat far more efficiently through the base, resulting in lesser cooking time.
These days, you can easily find various types of woks in the market, from aluminum and copper to stainless steel. We examined around 37 different models in our attempt to find the best woks for gas stoves and picked the Lodge Pro-Logic P14W3 to be the ultimate winner, dubbing it our Editor’s Choice. We love this product because of its longevity, unbeatable heat distribution, and multi-stove utility. We also included nine other popular woks in this list to make your purchase journey easier.
Before we move on, let’s dig into a few important features we considered in our review, after poring over various cooking guides and asking for help from expert chefs. First and foremost, is the material of your utensil. Next, consider the bottom shape (round or flat) as well as weight, as both these features determine stability. The diameter and handle styles are also key factors to look out for, depending on your personal preference and comfort. To help you narrow down the best woks for gas stoves, we have compiled all this information in the detailed reviews that follow the product comparison table below. Do not forget to check our comprehensive buying guide to get a clear idea of what you should be looking for.
Manufactured by a well reputable American brand, the Lodge Pro-Logic P14W3 is made of cast iron, which has better heat retention as compared to other metals, as well as higher durability. Its unique flat-bottom surface allows it to function steadily without any support rings over all types of stoves, including the gas ranges. This feature is especially ideal for an even and rapid heat distribution system, owing to the direct contact between the burner and the bottom of the wok.
Although a bit heavy and large for some users, it comes with two loop handles for better grip, ensuring a safe and secure cooking experience. Moreover, the weight of the wok adds to its stability, so that it doesn’t wobble or move around while you stir-fry your meals quickly like a pro. The best part? It comes pre-seasoned and rust-free, and the more you cook, the better it gets! Just don’t forget your after-care steps to increase its durability by literally ten-folds!
Looking for a wok that goes easy on your pocket, sans the quality compromise? Well, the T-Fal 14” Jumbo Wok has got you covered. It’s the perfect utensil for cooking large, family-sized meals and heats up quickly and evenly, thanks to its aluminum construction. Now your entire clan can feast like kings in little to no time, with healthy stir-fries.
The best part is that the interior and exterior, both, have a non-stick coating, which provides not only effortless cooking but also a convenient cleaning. You can even pop it in your dishwasher (yes, it’s dishwasher and oven friendly too!) and forego all the worries of laborious scrubbing, once and for all.
One thing to keep in mind while purchasing this model is that even though the non-stick coating ensures easy cooking and cleaning, special care must be taken to prevent this coating from peeling off over-time. Use plastic spatulas and avoid using rough-surfaced or tough cleaning sponges, and you’re good to go.
What we liked:
Great value for money
Super easy cleaning
Dishwasher and oven safe
What could be better:
Precautionary steps must be taken to prevent the non-stick coat from peeling off over time
This timeless stainless steel model manufactured by Calphalon has a full aluminum core that provides even heating, while its outer stainless steel walls ensure maximum durability, making an ideal surface for sautéing, searing, browning, and deglazing.
Although some users might have difficulty learning how to use a steel surface because of the fear of scorching the base, with proper handling and experience, this can be avoided. Furthermore, being lightweight, having two handles, a dome-shaped lid, and a wide round-bottom base with sharp edges, it’s extremely safe to monitor and work with. Next, it has a long handle, as well as an additional helper handle, which means easy transferability, without any fear of scalds. However, the price tag for this model is a tad higher compared to other products on our list.
What sets this product apart from others is that it heats up extremely quickly and works extremely well without any harmful non-stick coating substances. Healthy food and a touch of elegance to your kitchen? Yes, please!
What we liked:
No harmful coatings
Heats up well
Comes with a lid for splatter
What could be better:
Must be monitored initially, to avoid scorching food
If you’re looking for a rough and tough, traditional Chinese wok, look no further – the craft wok is here at your disposal! Hand-hammered by Chinese craftsmen in Guangzhou, this is a heavyweight carbon steel wok, with a round bottom base and wooden handle. The handle not only provides optimum support and grip during frying but is also detachable so you can season it in the oven.
A potential con with this wok is that you’ll have to splurge out a few extra bucks for a collar ring, so that it stays on a gas stove, while you cook. However, once you go for it, you’ll never look back on your decision, because this product is here to stay with you for a long, long time!
Plus, it comes with its own user manual, so if you’re a beginner, this toolkit has got you covered, whether you want to wash it, season it, or simply require cooking instructions as a beginner wok user.
The Calphalon Contemporary non-stick pan amalgamates durability with excellent performance, all thanks to its two non-stick layers, followed by a third layer that aids with easy release and cleaning, whether you hand wash it, or use a dishwashing machine.
Its hard-anodized aluminum base offers a fantastic heat distribution, making it extremely convenient to cook food, especially in small quantities. Additionally, the 13-inch wok has a helper handle made of stainless steel, which remains cool over the stove. This, combined with its wide, flat-bottom base, aids the users to easily maneuver the wok to toss food around, whether it’s meat, fish, or vegetables.
Whereas it does have a lot of pros, one downside to using this model is that it takes a longer time to heat up compared to aluminum or stainless steel variants. Another con is that the non-stick coatings fade away after a year or so, which means you have to be extra cautious while cooking. On the plus side, however, the non-stick coating prevents food from getting stuck to the bottom and sides, without using too much oil, which makes it ideal for low-fat meals!
While providing a sturdy and flat base for easy frying and handling, the Bruntmor Cast Iron Wok comes in a 14-inch size, with looped handles. It has a rustic yet modern design that makes it a direct centerpiece for your table-tops, be it a small family dinner or a large festive gathering. This is extremely convenient, owing to its cast-iron surface, which has a superior heat retention property and good heat distribution. A word of caution, though: this feature means that the handles tend to get hot while you cook, so you have to be extra careful while lifting the wok off the stove. We recommend using a small cloth or hand mitt if you’re intolerant to small amounts of heat or have extra sensitive skin.
While it does come pre-seasoned for a natural flavor release, it’s better to season the wok yourself a few times for better results and durability. The optional wooden lid is also available. Additionally, the Bruntmor wok comes with an instruction manual, which, in our books, is a pretty good bargain, to be fair.
Another equally sturdy substitute for the Bruntmor Cast Iron Wok is the Victoria WOK-314, with a wide, curved base that doesn’t require a ring to keep it steady.
This product, too, has excellent heat retention and distribution, owing to its high-quality commercial cast-iron construction. This makes it highly suitable for campfire cooking, grilling, broiling, and even baking in an oven. And if you’re skeptical over the oven, don’t worry – it comes with a lifetime warranty. In case anything goes not as planned, the brand warranty has got you covered.
Perhaps the only turn-off about this product is that it doesn’t have a smooth finish as compared to other metallic woks. So, unless you’re highly pesky about your pan surfaces, this wok should be on your A-list of health-friendly, durable, and reliable kitchen tools. Moreover, it boosts natural minerals in your food, owing to its flax seed oil pre-seasoned and iron-rich surface.
This is probably one of the cheapest cast iron woks available in the market that will surely give your dinner time a positive turn. Built with a flat base to stay steady while you stir, this wok has all the great qualities of cast iron: heavyweight for stability (although the weight might be a hindrance for beginner culinary enthusiasts since it restricts their own mobility for lifting the pan), large surface suitable for tossing and sautéing meats and vegetables, and – you guessed it – solid heat retention!
This wok, like many other cast iron woks, comes pre-seasoned with oil baked into the iron surface by the manufacturers. It’s also easy to clean if you follow the proper guidelines. Just run some hot water over the pan while it’s still hot after the cooking, and place it back on your stove for a few minutes. Once it’s deglazed, drain the water and follow up with a light sprinkle of oil. Remember to avoid using soaps and harsh detergents on the wok.
As a general rule of thumb, all carbon steel woks must be pre-seasoned before use. But what if we told you that you didn’t have to go through that exasperating process? Here, we present to you, the Timoneylove Carbon Steel Wok, a perfectly sturdy traditional Chinese wok, pre-seasoned to perfection.
This wok has been cold-forged and hammered by hand to make the original iron plate denser, giving it a non-stick finish, without any chemical coatings. This feature also makes it ridiculously easy to clean. However, care must be taken not to use any steel ball cleaners and dry all the water droplets post washing, so as to prevent rusting and increase the product’s durability.
The highlight of this traditional wok is that even though it’s massive and heavy, it’s one-of-a-kind eucalyptus wood handle provides the user safe support. This handle is a single piece, attached to the wok by hand. But fear not – it’s extremely comfortable, and it will not fall off under any circumstances. To add to its stability, make sure you place a ring over the burner cylinder.
Another heavy-gauge carbon steel wok, but this one comes with additional handle support. Behold, the Joyce Chen Pro Chef Flat Bottom Wok! As evident from the description, this wok is flat-bottomed and can work well over electric and gas stoves. Moreover, the handles always stay cool thanks to the phenol material.
It also comes with its very own protective coating. But don’t be misled – this protective coating needs to be taken off fully before you start using the wok. Sure, it can be a little time-consuming, however, once peeled off, the coating reveals an even, brown surface, ready to tantalize your taste buds with stir-fry goodness.
Simply fill your pan with two-thirds water and boil for 5-7 minutes. Drain the water and immediately start scrubbing it vigorously with scouring pads, inside and out. Follow up with 2 tablespoons of cooking oil, spread out evenly over the entire surface, using a paper towel. A word of caution before you go on to heat this wok though – handle with care because your pan will get extremely hot. Repeat this process 3-4 times, and you’re ready to wok!
What we liked:
Smooth surface for even heating
Handles always stay cool
What could be better:
Protective layering needs to be scrubbed off before use
Things to Сonsider
A wok is one of the main utensils of Chinese cooking that shows great performance at frying foods at extremely high temperatures thanks to its wide and shallow dome-shaped construction. It’s due to this high temperature that Asian foods, particularly Chinese, have that edgy, smoky flavor, as known as “wok hei” or the “breath of the wok,” that a simple kitchen pan could never achieve. However, don’t assume you’re only limited to Chinese food with your wok. This indispensable tool is multipurpose and can be used for deep-frying, steaming, searing, or even boiling food in a jiffy! In short, you’ll never have to fret about wok being a bad buy.
How to find the best wok for gas stoves?
If you’re new to Chinese style cooking, you might be contemplating investing in a good wok. With such a huge variety of products on the market, it can be hard to find the right one for you. The type of wok you purchase has a lot to do with your personal preferences, and there are a few key factors that you must consider, such as your budget, maintenance, cooking frequency, and wok surface. To assist you further, we’ve compiled a list of these factors below, alongside detailed guidelines.
As opposed to a few decades back, when cast iron was the only choice, woks now come in a wide array of materials, such as aluminum, stainless steel, carbon steel, and even ceramic. Modern woks are often Teflon coated and have a non-stick surface, which provides easy cooking and cleaning, and even enables people to use their woks without the hassle of pre-seasoning. However, the downside with Teflon is that it cannot survive extremely high temperatures, ultimately breaking down and peeling, so the coating becomes useless over time.
An alternative to Teflon is ceramic-based wok. However, these also get scratched with frequent use and lose their non-stick properties. To avoid this altogether, you can opt for a stainless steel wok because this material is non-reactive. Although you don’t have to worry about coating it with oil after each wash, you still need to maintain it, though, to prevent your food from scorching.
Cast iron and carbon steel woks are more traditional as compared to the other types, and although they need to be seasoned well, they can survive high temperatures, which makes them ideal for Chinese foods. For example, you might want to try the Lodge Pro-Logic P14W3 Cast Iron Wok that is made of cast iron and shows excellent cooking performance on gas stoves.
Woks can either be round-bottomed or flat-bottomed, and it really depends on what you’re comfortable working with.
Flat-bottomed woks are an innovation among the traditional Chinese woks, and remain steady when you stir your food. They do present a bit of a challenge, though, since frying food evenly in these is a difficult task.
Round-bottomed woks are the originally designed woks, which have been used in China and other Asian countries as a long-standing tradition amongst many generations. To maintain balance and stability with these, you should use a ring for your gas stove if the base is not flat. If you are searching for a wok with traditional design, check the Timoneylove Carbon Steel Wok.
The round bottom shape of the cooking surface is preferred and even recommended by many professionals, since it can be tilted easily, and the base provides a good angle for the users to toss their food around with a wok spatula, calling for a perfectly even-heated surface.
The handles of the wok enable users to not only transfer food easily but also tilt the vessel and toss the food around more effectively. There are generally two types of wok handles. Cantonese style woks, such as the J Miles Co. Wok, have two looped handles on either side, while Northern style woks have a modern twist and come with a long handle. This aids the users to flip and stir-fry food effectively by tilting the wok from side to side, such as with the Calphalon Contemporary Nonstick wok.
Some woks also go a step further and come with a short, looped handle on the opposite side of the longer handle, which facilitates easy lifting. Some woks come with wooden or bamboo handles, which can be detached for seasoning.
If you have a wok that doesn’t have a removable wood handle, you have to make sure it’s well-protected before popping it off in your oven. You can do this easily by wrapping the handle properly with the foil. Remember – if you don’t protect your wooden handles, they’ll get damaged.
When purchasing a wok for yourself, you must always factor in the diameter of the bowl. If you have a small family size, you’ll obviously gravitate towards a smaller wok, such as the Calphalon Contemporary, which is perfect for stir-frying 2-3 servings. For larger servings, however, it is better to opt for a wok that has a diameter of at least 12 inches. On the other hand, buying a very large vessel could also result in having some issues, especially if you have a smaller gas stove, on which it’s difficult to balance the base. This also makes the wok ineffective because the flame is unable to reach the food properly. The best choice then is to opt for one that has a 4 to 5-inch flattened base and flares up from the sides to around 12 to 14 inches, such as the Lodge Pro-Logic P14W3, providing your food high temperature and ample room to toss around.
Traditionally, Chinese woks preferred by chefs have always been heavy and sturdy, are made of cast iron, which is a very good conductor of heat. These woks weigh anywhere between 10 – 12 pounds and provide a steady base.
In recent times, however, people have started to lean towards more lightweight materials, such as aluminum and stainless steel. These typically weigh between 3 to 4 pounds and are extremely easy to lift, move, and cook the food around.
Most people now, though, have started shifting towards carbon steel since woks made of this material weigh roughly the same as the ones made in aluminum and stainless steel while conducting heat far better than their aluminum counterparts.
While modern woks are made to be dishwasher friendly, many people still prefer to clean these utensils by hand to increase their durability. If you’re using a wok for the first time, you need to prepare it for seasoning by giving it a good scrub and using soap and sponge to remove the factory oil and dust. After the initial wash, however, you shouldn’t use the soap and must simply run hot water down the bowl. Once you’ve done cooking, you can also clean the wok with a towel. Don’t forget to let the wok dry over low heat before storing it away.
Although manufacturers claim that their woks are pre-seasoned, many people prefer doing that by themselves before they start using them. Once the oil is removed, you should season the vessel to prevent it from rusting in the long run. The only time you need not season your wok is if it’s made of ceramic, stainless steel, or has a non-stick coating on the interior. If you want to save some time, you can go for pre-seasoned models like the Bruntmor Cast Iron Wok, which is ready to be used as soon as you receive it.
If you purchase a product made of carbon steel or cast-iron, always check the product description to find out whether it requires seasoning or not.
Now that we’ve covered the primary features you must take into account before purchasing your wok, let’s have a rundown on some of the extra features. After all, who doesn’t want a few perks?
Firstly, let’s talk about the warranty. Although many brands give at least a one-year warranty, if you really want a sound investment, go for one that offers a lifetime warranty, such as the premium Calphalon Tri-Ply Stainless Steel Wok.
Next, don’t forget to check the cooking accessories that are available with your wok, such as the lid, or even instructional manuals. The Bruntmor Cast Iron Wok is one such example. It works on multiple cooking surfaces and can be purchased with a wooden, splatter-free lid that maintains the temperature of your dish long after being prepared!
Perhaps the most important consideration during your purchase journey for the best wok for gas stoves is the budget. Fortunately, woks are available in a wide array of price ranges, from cheap ones to high quality, pricier options.
For cheaper options, you can always pick out models like the T-Fal 14″ Jumbo Wok, which provide good value for money and almost similar features as those of the other aforementioned brands, at just $20.
However, do keep in mind that prices generally reflect how durable the utensil is, how efficiently it functions, and what extra benefits it provides. For instance, the Calphalon Tri-Ply Stainless Steel 12-In. Stir Fry With Cover model tends to be pricier, as it’s made of premium quality material, has no harmful non-stick coating, and comes with a full lifetime warranty. Moreover, at $90, this one is extremely lightweight, easy to move and comes with a dome-shaped glass lid for splatter protection.
Cleaning a wok is far simpler than many people assume it to be. The one thing that you must tie to your mind is to never use harsh detergents, soaps, or any abrasive materials to wash it, as they damage the surface (unless you’re removing rust or a protective film). The simplest way to clean your wok is to soak it in hot water, till the food scrapes loosen from the surface, and then scrape it gently with a soft sponge. You should only use the rough side of your sponge to remove dirt particles or stubborn clumps. Following this, step up with a rinse and air-drying technique. If you have a cast iron or carbon steel wok, cover the surface with a light layer of oil to prevent it from rusting (once it dries up) and wipe the excess off with a small towel.
Seasoning is an important part of a wok’s maintenance, especially for cast iron and carbon steel surfaces. These materials form a protective coating or ‘patina’ on the top, which gets thicker each time you cook, providing a natural non-stick surface, which guards the metal against rust and gives your food a unique flavor. To season a wok for gas stoves, you can opt for the popular ‘stove-top seasoning’ method. Choose a seasoning oil such as peanut oil, Canola, or Sunflower oil and coat it on your wok. You must ensure that the wok has been heated to a point where it doesn’t smoke. You can even add aromatics, such as chopped onion, to prevent your wok from smoking. Once it’s done, reduce the heat to a medium and keep on adding several light coats of oil for about 15 to 20 minutes. Follow this up with a gentle wipe using a paper towel. Repeat as necessary.
Woks for gas stoves can last anywhere between 1-4 years, depending on the material they’re made from and the brand quality. Usually, a non-stick coated wok has a short lifespan (under a year), since the layering eventually wears off with continuous use. Sometimes, they even have to be replaced just after a few months, especially if proper cooking utensils aren’t used. Stainless steel and aluminum woks have better durability and need not be changed as often as the Teflon and ceramic ones. Carbon steel and cast-iron woks, on the other hand, are the most durable and can last for more than 5 years if they’re maintained well, and you do proper cleaning and seasoning.
Ladies and gentlemen, let’s sound the drumroll for the moment of truth: which one is the best wok for gas stoves? To make your selection process even easier, we’ve picked out our top 3 contenders.
The first one is the editor’s choice, the Lodge Pro-Logic P14W3. Manufactured by a reputable American brand, this wok has a unique flat-bottom design that maintains its balance without a ring on a gas stove and is extremely convenient for quick and evenly cooked stir-fry meals.
Next up is the affordable T-Fal 14″ Jumbo Wok, which has a non-stick coating on both sides for easier cleaning. There is also a large cooking surface, so it is ideal for bigger families.
Our third and last winner is the premium quality Calphalon Tri-Ply Stainless Steel model, which is lightweight and, therefore, ridiculously easy to use. It even has a helper handle, in addition to its long one, for extra convenience. Best of all, it heats up quickly and is easy to monitor, owing to its tempered dome-shaped glass lid.
Now then, with this list, we hope you can find the best wok for gas stoves that suits your needs and fulfills all your culinary dreams!