I’ve done an in-depth review of which woks are the best for gas stoves. My top choice? The Craft 16-Inch Carbon Steel Wok Pan.
A wok might not seem like an essential cookware piece, but if you’ve ever used one, you know the deep bowl and even heat distribution makes them great for a variety of dishes.
But the type of wok you get is influenced by the type of stove you have. Electric stoves require a flat-bottom wok. But a gas stove gives you more options.
I like the Craft Pow Wok because of its excellent craftsmanship, its superior heat retention and cooking performance, and its nonstick cooking surface that develops with proper seasoning.
It’s not the lowest maintenance wok out there, but it will give you some of the best results. But woks for gas stoves come in a range of sizes and materials. You might want something different.
Never fear. I’ve broken down the best woks for gas stoves. You’ll be able to see their features and specs, as well as their pros and cons. You’ll have all the info you need to make the best decision.
Ready to learn which pan is the best wok for your gas stove? Let’s get cooking!
Contents
Best Woks for Gas Stoves: Product Reviews
Craft Wok, 16 Inches: Best Overall
If you want a traditional, durable Chinese wok, the Craft Wok is calling your name. Hand-hammered by Chinese craftsmen in Guangzhou, this is a heavy carbon steel wok. It earned the title of best carbon steel wok in my previous review.
Watch to see the highlights of this Craft carbon steel wok pan:
At 4.6 pounds (2.1 kg), this wok is sturdy. If properly cared for, this could potentially be a lifetime piece. And with a diameter of 16 inches (41 cm), it can handle enough food for a family.
The round bottom wok has a wooden handle that gives you maximum support and grip. It’s also detachable, so you can season the pan in the oven. The stainless steel helper handle is helpful for hanging and won’t burn during high-heat cooking.
You will have to get a collar ring for this wok so it balances on the gas stove while you cook. But many customers say the even heat distribution is worth it.
One important thing to note is that you must follow the seasoning directions included with this Craft wok. Especially if you’re a beginner, it’s important to season the wok properly.
Not only will seasoning help release food, but it will also prevent rusting. Carbon steel is highly susceptible to rust, so if you don’t season it properly, you can expect rust to form in no time.
Buyers had success cooking stir fry, fried rice, and other dishes in this Craft Wok. They emphasized the importance of washing this by hand with hot water and no soap if you can.
After cleaning, coat the wok with cooking oil and store oiled to prevent rust.
If you’re willing to put in the up-front time and maintenance, this traditional wok pan will turn out delicious stir-fries full of wok hei for years to come.
Pros
- Hand-hammered carbon steel pow wok
- Hand-crafted in China
- Durable
- Heavy, sturdy
- Heat-responsive, heats quickly
- Removable wooden handle
Cons
- Hand wash only
- Requires seasoning
- Requires wok ring
Joyce Chen Work: Best Bargain Carbon Steel Wok
Bearing the name of the famous Chinese-American chef, this Joyce Chen Pro Chef Wok features 1.8 mm gauge carbon steel material and is compatible with gas ranges.
This round bottom carbon steel wok has a diameter of 14 inches (36 cm), large enough to make several cups of rice at one time.
It features a solid birch wood handle and helper handle that can be removed for seasoning in the oven.
One note of caution. The product description states that this wok is uncoated, but that’s not accurate. It comes with a protective coating that you must remove fully before using.
Removing the coating can be time-consuming and take some elbow grease. But once you’ve done that, you’re ready to get cooking.
To remove the coating, boil water in the wok for 5-7 minutes. Drain the water and scrub the pan vigorously with scouring pads. Coat the pan, outside and inside, with two tablespoons of oil. Repeat.
Like other carbon steel woks, this one requires regular seasoning. It’s important to follow the process correctly. While user reviews were mostly positive, many negative reviews came from people who struggled with (or just didn’t understand) the seasoning process.
Some people had problems with loose rivets. You might have to tighten those regularly. But users liked the weight and balance of this Joyce Chen wok.
Pros
- High-quality carbon steel
- Wooden handles
- Heavy, durable
- Good balance
- Affordable
Cons
- Have to scrub off coating before use
- Reports of loose rivets
Mammafong Wok: Best Splurge Carbon Steel Pow Wok
If you like the hammered look, this Mammafong Wok is for you. This hand-hammered carbon steel pow wok has a diameter of 14 inches (36 cm), perfect for families. It comes with a pre-seasoned metal spatula and a bamboo brush.
The eucalyptus handle can be tightened or removed. This is convenient for seasoning the wok pan in the oven. This wok heats up quickly and distributes heat evenly across the cooking surface, helping you get the best results.
The description says this Mammafong wok comes preseasoned and ready for wok cooking. But the manufacturer claims the pan will darken and develop more seasoning with use.
That being said, Mammfong does state that seasoning is required before your first use. Fortunately, they include easy directions for doing just that.
And like other carbon steel woks, this one is hand wash only. Dry immediately to prevent rust and coat with oil after cleaning.
So what did buyers think? They loved the even heat distribution of the Mammafong wok. It cooked properly after a round of initial seasoning. They also liked the good weight and balance.
A few complained about the rough edges of the pan. This sometimes happens with a factory finish. A simple sanding should solve the issue, however.
Others were doubtful about the company’s claim of hand-hammering. But they all agreed this has a hammered look to it. If the hammered finish is important to you, this pan has it.
If it matters that it’s hand-hammered? You may want to go with another option to be on the safe side.
Pros
- Hand-hammered carbon steel wok
- Even heat distribution
- Good weight and balance
- Includes bamboo brush & spatula
Cons
- Rough factory edges
- Doubts about hand-hammered claim
Teewe Wok: Best for Beginners
Teewe Woks are a popular choice for Chinese chefs and home cooks, alike. This hand-hammered carbon steel pow wok set not only contains a premium carbon steel wok but also includes several metal utensils.
Get a soup ladle, slotted turner, wok spatula, slotted spoon, wok ring, scrub brush, chopsticks, and drail oil rack with your Teewe wok.
The diameter of 13.4 inches (34 cm) is perfect for 4-6 servings, and the round bottom carbon steel wok is designed for use on a gas stove. This wok will not work on an electric stove or flat surface.
The Teewe traditional wok features a stainless steel helper handle and a wooden long handle that you assemble before first use.
Like any carbon steel wok, this one requires hand washing and seasoning before you use it. Teewe includes helpful photos to show the difference between a clean, uncoated, and properly seasoned wok.
Customers were pleased with the performance of this carbon steel wok. Many people had success with stir frying and deep frying using the drain rack.
Several people weren’t impressed with the accessories, but it wasn’t a deal breaker for most of them. And buyers emphasized the importance of seasoning this carbon steel wok before using it for the first time.
This Teewe wok set is good for beginners who may want to get the accessories with their wok pan. It’s also great for those who are new to wok cooking and want a traditional carbon steel wok that is also forgiving.
Pros
- Includes several wok tools
- Hammered-look carbon steel
- Round bottom wok for gas stoves
- Easy to use
Cons
- Not for electric stoves or induction stoves
- Some complaints about accessories
Craft Cantonese Wok, 16-Inches: Best Canton-Style Carbon Steel Wok
This carbon steel wok is also made by Craft, but it’s a Canton-style wok that features two smaller helper handles instead of a single long handle.
This wok has a diameter of 16 inches (41 cm), definitely large enough to feed 5-7 people. This carbon steel pan also features a hand-hammered finish by Chinese professionals in Guangzhou.
This wok pan is durable and sturdy. It’s also heavy, weighing 5.5 pounds (2.49 kg). That’s without any food inside. If you have trouble lifting heavy items, this pan’s weight could be a problem.
But in terms of performance, the Craft Wok is top-of-the-line. Buyers had success with stir fry, fried rice, curries, and sautéed vegetables. The word used most often to describe this pan is, “heavy duty.”
Be sure to fire the wok over your gas range before the first use to season it. The good news? Once you do that, this pan forms an almost nonstick cooking surface. Several were able to cook eggs without problems.
If you want a carbon steel wok for gas stoves that can last for years? This durable wok should work nicely.
Pros
- Round bottom wok
- Hand-hammered carbon steel
- Double handles
- Heavy-duty, durable
- Made in China
Cons
- Heavy
- Handles get hot
Homeries Cast Iron Wok: Best Cast Iron Wok
Next on my list of best woks for gas stoves is this Homeries Wok. This particular choice is unique because it’s one of the only flat-bottomed woks on the list. It’s also the only cast iron wok.
This stir fry pan has a diameter of 14 inches (36 cm), the perfect size for feeding 4-6 people. The cast iron construction is great for traditional Asian cooking.
This pan is a versatile wok. It’s designed for use on an electric or gas stove over an open flame. For the best results, it should be over an open flame on a gas stove.
However, the flat bottom allows more flexibility for those unfamiliar with using a wok ring.
The Homeries flat-bottom wok comes pre-seasoned with vegetable cooking oil to prevent rusting and help form a nonstick surface.
However, you’ll still want to preseason the cast iron cooking pot before using it. But the process of pre-seasoning cast iron woks is different than with carbon steel woks.
Just coat with oil and heat for an hour in the oven. That should help build up the nonstick coating and release food. I find the cast iron seasoning process to be more straightforward than with carbon steel.
The flat bottom wok comes with a matching wooden lid to prevent splatter over your stovetop when cooking or steaming your food. It can also be used to cover your wok to keep the food warm.
Buyers raved about the even heat distribution and the superior heat retention of their cast iron woks. They liked their stir-frying results.
You will need some patience with this wok, however. Cast iron is not as efficient at conducting heat as carbon steel, so this pan will take longer to heat and cool.
But if you want a cast iron wok for gas stoves? This one can’t be beat, in my opinion.
Pros
- Superior heat retention
- Wooden lid
- Double handles
- Develops nonstick coating with seasoning
- For all stoves, cooking surfaces
- Excellent heat distribution
- Affordable
Cons
- Heavy
- Slower to heat
- Handles get hot
Winco Wok: Best Stainless Steel Wok
While stainless steel woks are not as common, they have their advantages. This Winco Stainless Steel Wok can withstand very high heat and has a lot of value.
With a diameter of 16 inches (41 cm), it’s large enough to feed a crowd. The stainless steel welded joint handle is extra secure and sturdy. It also stays cool while cooking.
This wok is designed for use on a gas stove. You’ll want a wok ring to stabilize the round bottom if you have another type of stove. Several customers with electric stoves complained about wobbling, so you’ve been forewarned.
This pan is lightweight, which is unusual for stainless steel. That makes it easier to toss food when stir-frying.
The walls on this wok are thinner, which is why it doesn’t weigh as much. However, several buyers felt that this made the wok feel flimsy and cheap.
The heating performance is a mixed bag. While stainless steel retains heat, the heat distribution is uneven. Multiple users reported uneven heating, although the pan might perform better on gas stoves.
Users who used this wok on gas ranges seemed to have a better cooking experience than those who used it on a ceramic or electric stove.
Buyers did agree that the Winco Wok is easy to clean. Even though it doesn’t have a nonstick surface, a little cooking oil helps release food.
If you don’t want the hassle of a carbon steel wok, but you want something without a nonstick coating, this stainless steel wok should be a good compromise.
If you want nothing but the best performance, however, you might be disappointed with this wok in comparison with other woks.
Pros
- Welded joint handle (no rivets)
- Easy to clean
- Lightweight
- Handle stays cool
Cons
- Thin material, flimsy
- Need wok ring
- Uneven heating
DZZIT Wok: Best Wok with Lid
This Dzzit Round Bottom Wok for gas stoves has a diameter of 14 inches (36 cm) and is made of carbon steel material.
This wok pan heats up quickly and evenly and can withstand high heat cooking methods, like stir fry.
It comes with a stainless steel dome lid for steaming, braising, and other cooking methods. It also includes several metal cooking tools, although some buyers said the quality of these tools is lacking.
The Dzzit Wok also includes a detachable wooden handle. The handle screws in with a screw that has a loop on the end, so you can hang the stir fry pan, saving cabinet space.
A couple of buyers did receive a screw that was too short, which was an obvious problem. But most people didn’t have that issue.
Overall, customers were pleased with the wok. They loved the stainless steel lid, which has a small glass part so you can monitor frying foods during the cooking process.
They also liked the versatility, since they were able to use this pan for all types of cooking methods.
This Dzzit carbon steel wok is easy to clean. Just be sure to oil it after each use. A couple of customers had problems with rust, a common issue if the pan is left wet for any length of time.
Pros
- High-quality carbon steel construction
- Round bottomed for gas stoves
- Includes stainless steel dome lid
- Comes with metal utensils
- Easy to clean
- Detachable wooden handle
- Affordable
Cons
- Utensils aren’t great quality
- Complaints of too short screw for handle
T-Fal Hard-Anodized Aluminum Wok: Best Non-Stick Coated Wok
Looking for a wok that is heavy on performance and light on your wallet? The T-Fal Jumbo Wok fits the bill. It has a diameter of 14 inches (36 cm), large enough to cook family-sized meals.
T-fal is known for its affordable nonstick pans, and this wok falls right in line with the rest of their nonstick cookware.
This T-Fal Wok has a hard-anodized durable aluminum core with a titanium-reinforced Teflon non-stick coating on the exterior and interior cooking surface. The wok won’t react with acidic foods and can release food with ease.
After cooking, you can pop this wok in the dishwasher. However, hand washing is a safer option. And thanks to the non-stick surface, washing the wok by hand is almost effortless.
The riveted handle is covered in silicone so it stays cool on the stove. And the pan is oven-safe up to 400°F (204°C), giving it versatility.
Can’t lift much weight? No worries. This lightweight wok weighs less than 3 pounds (<1.36 kg), so it’s easy to manage.
It’s important to use wooden or plastic spatulas when cooking. Customers confirm that the Teflon coating is easy to scratch.
But buyers were pleased with the heating performance and the food release. They also said the wok is super easy to clean.
Pros
- Heats quickly & evenly
- Lightweight
- Easy to clean
- Dishwasher-safe
- Oven-safe to 400°F (204°C)
Cons
- Non-stick surface is easily scratched
Buying Guide & FAQs: Woks for Gas Stoves
What Type of Wok is Best for a Gas Stove?
Woks can either be round-bottomed or flat-bottomed. It depends on what you prefer.
That being said, round-bottomed woks are more traditional. They’ve been used by Chinese chefs and cooks in other Asian countries for many generations.
Round-bottomed woks generally perform better and cook food more evenly than flat-bottomed woks. For that reason, I recommend a round-bottomed wok for gas burners.
Of course, the biggest challenge is maintaining balance and stability while cooking with them. To help with this issue, you can use a wok ring for your gas stove.
Can You Use a Wok on a Gas Stove?
Absolutely! For round-bottom woks, you might need a wok ring to balance the pan while cooking. But you can use practically any wok. If you’re unsure whether a wok is compatible with a gas stove, check the product description.
What’s the Difference Between a Pow Wok and a Cantonese Wok?
Simply put, a pow wok has a deeper, less wide cooking bowl. It also features a long handle, often made of wood. A pow wok might or might not have a helper handle, and it can be made of a variety of materials.
A Cantonese (or Canton-style) wok, on the other hand, is typically wider and more shallow than a pow wok. It swaps out a long handle for double side handles, most often made of the same metal as the wok pan. It also can come in a variety of materials.
Both types can work on gas stoves, and both types are great for Chinese cooking, specifically stir-frying. It all boils down to your personal preference.
How to Season a Carbon Steel Wok
Watch as Jeremy Pang walks you through the easy steps to properly season your carbon steel wok:
Which is Better, Carbon Steel Woks or Cast Iron Woks?
For many years, a cast iron wok was your only choice. Nowadays, woks come in a wide variety of materials, from carbon steel and stainless steel to non-stick woks and aluminum woks.
But the two most popular materials are cast iron and carbon steel. Both materials can withstand high temperatures, and both require seasoning.
The difference is in their weight and heat retention. Carbon steel is lighter weight than cast iron and more responsive to heat. That means carbon steel will heat up more quickly, but it will also lose heat more quickly.
A cast iron wok is heavier, but it holds in heat longer. It also has better non-stick properties than carbon steel and is more durable.
It boils down to personal preference. Both materials are excellent, although they each have their advantages. If you need a quick reference guide, use the chart below to help you make your decision:
| Carbon Steel Wok Pan | Cast Iron Wok Pan | |
| Pros | Heats quickly and evenly Lighter weight Affordable Versatile Withstands high heat | Excellent heat retention Durable Versatile Develops naturally non-stick surface with seasoning |
| Cons | Not corrosion-resistant High-maintenance Doesn’t retain heat well | Slower to heat Heavy |
How to Stir Fry in a Carbon Steel Wok on a Gas Stove
Stir-frying is a Chinese cooking method where you cook small quantities of ingredients quickly by stirring them in very hot oil. Here’s how to cook stir fry in a wok over a gas stove:
- Prepare your ingredients. Timing is important in stir fry. You don’t want to be chopping veggies while other ingredients are cooking. Have everything already chopped and ready to go before turning on the stove.
- Heat your oil. Since stir-frying requires intense heat, it’s important to choose an oil with a high smoke point, like peanut oil or vegetable oil. Carbon steel heats quickly, so you should be ready to begin cooking in no time.
- Add your ingredients. Typically, aromatics (think garlic, ginger, green onions, etc.) go in first, since they require less heat. Meats usually go next, since they require longer cooking time. After that, add vegetables. Add sauce at the finish. This could vary from recipe to recipe, so it’s okay to make adjustments. Just be aware of how much time each food needs, so you don’t overcook or undercook it.
- Don’t overcrowd the pan. A pan that’s too full won’t cook at high enough heat. And since vegetables are full of water, they need space for that water to evaporate. Otherwise, you’ll get steamed veggies instead of stir fry.
- Stir constantly. Stirring helps you cook food evenly while preventing the food from sticking to the pan. Thus, the term, “stir fry.” Use a spatula with a long handle to prevent burns from popping oil.
- Eat up! Enjoy the delicious results of your hard work. Don’t forget to season your wok after cleanup.
What Else Can I Use a Wok for Besides Stir Fries?
Stir fries are certainly better with a high-quality wok, but unless you’re stir-frying every day, you might be hesitant to get a wok. But did you know that woks are well-suited for several cooking methods? Here are just a few:
Woks are ideal for deep frying. Their sloped sides and deep walls allow plenty of space for food to cook safely. Many people enjoy using their woks for deep frying tofu, meat, veggies, and more.
While deep frying normally requires a lot of oil, you can use less when cooking with a wok. The shape of the pan means you can be more efficient when deep frying. Deep fried taste without as much oil? That’s a win.
Woks are also great for steaming. Many woks come with lids that can be used when steaming foods. Simply place a steamer insert in the wok and place your food inside. Put water in the wok, cover, and let the pan work its magic.
But that’s not all.
You can use a wok for searing, pan frying, and roasting. Meats, vegetables, aromatics, and rice, the best wok for gas stoves can handle it all.
And carbon steel or cast iron woks can handle an open flame, so you can use them for indoor or outdoor smoking. Just use oven mitts with or remove the handles, if necessary. The possibilities are practically endless.
Best Woks for Gas Stoves: Final Thoughts
Ready to get started using the best wok for gas stoves? I’d recommend the Craft 16-Inch Carbon Steel Pow Wok. It will perform nicely and help you make delicious Chinese food, along with a host of other dishes.
If you want a cast iron wok over a carbon steel wok, I’d go with the Homeries Cast Iron Wok. It’s solid, sturdy, and makes stir-frying delicious and easy.
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