Best type of wok

[NJOK]

In terms of remaining non-stop and being durable, what is the best type of wok to buy?

Are some materials better than others?

[nickmo]

Off to your local Chinese or asian shop and get a nice hefty steel one of the size that suits you - try the weight and balance before you buy it and check the base for dents - you need one with no dents so you have even heat over the surface - few different size options avialable so check in the shop. Burn off the oil used as a delivery 'seal' before use, then boil some water in the wok to clean it, wipe with oil after drying and its ready to use.

Don't wash after cooking, but wipe well with clean oil and the oil will retain the surface and this will get even better with use.

Non stick are all very well if you only use it once a year.

[don1]

Stainless steel is the best way to go, if you burn something it's easily removable, with an ordinary steel one you have to "blacken it" and if something sticks to it and you have to scrub it with a brillo pad it takes the black off and then you have to blacken it again.

Stainless is double the price of the cheap ones but it will last you for life. Don't go for false economy.

[kezza1973]

I bought a heavy Ken Holm wok about 10 years ago, it's non-stick and gets used at least twice a week. It still looks like new and i put it in the dishwasher, but only use wood utensils.

[bellasasha]

steller-best of the lot!!