The wok is a kitchen powerhouse. Its deep, bowl-shaped design heats quickly and evenly, with enough surface area to toss ingredients confidently, which is why it’s perfect for stir-fries. But I use mine for far more than that. A good wok can handle sautéing, braising, boiling, deep-frying and, if it comes with a lid, steaming too.
Traditional carbon steel woks with rounded bottoms are brilliant for achieving that smoky ‘wok hei’ flavour, but they do need seasoning and a bit more care. Modern versions with flat bases and non-stick coatings are often better suited to home hobs. I’ve tested a wide range to find the best woks for 2026, whatever your cooking style or budget.
Discover more top-rated cookware in our guides to the best pan sets, best frying pans and best knife sets.
Best woks at a glance
- Best mid-range all-rounder wok: Kuhn Rikon Allround Wok Non-Stick, from £82.95
- Best hybrid wok: HexClad 30cm Hybrid wok, £139
- Best non-stick wok: Le Creuset toughened non-stick wok, from £199
- Best lightweight cast-iron wok: Netherton Foundry 33cm iron wok, £159.10
- Best cast-iron wok: Tramontina Trento 32cm cast-iron wok, £99.99
- Best premium wok: Samuel Groves classic non-stick stainless steel tri-ply wok, £210
- Best wok for induction hob: Kuhn Rikon easy induction wok, £74.95
- Best budget wok: School of Wok Wok & Roll 33cm round bottom wok, £27.58
- Best wok for families: Circulon Ultimum high-density forged 36cm wok, £165
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Best woks to buy in 2026
Kuhn Rikon all-round wok
Available from Kuhn Rikon (from £82.95)
Best mid-range all-rounder
Pros:
- Very impressive non-stick
- Lightweight enough for easy handling and tossing
- Dishwasher safe
- Suitable for all hob types
- Lifetime guarantee
Cons:
- Not scratch-proof
- Small flat-bottomed surface area may limit portion size
Star rating: 4.5/5
On first unboxing, the appearance of Kuhn Rikon’s all-round wok didn’t particularly stand out, but once we started cooking, its performance spoke volumes. The non-stick surface seriously impressed — our pad Thai slid effortlessly across the surface, with almost no sticking at all, even when dealing with sticky noodles, sauces and egg.
We also appreciated the lightweight design which made it easy to handle and perfect for tossing ingredients mid-stir-fry. Not only does the handle stay cool while cooking, it’s also short enough that this wok could easily fit inside a drawer, although it does also have an integrated loop for those who prefer to hang their pans — both great options for anyone lacking kitchen space.
The only minor downside is the size. The diameter at the top is 28cm, while the flat cooking surface is just 13cm across the bottom, meaning you’ll need to stir frequently to ensure even cooking and making it less suitable for large, family-size portions. While this wok handles temperature changes well and works with all hob types, it’s worth noting that it isn’t completely scratch-proof, so you’ll want to avoid using metal utensils — stick to wood or silicone as the brand suggests.
For those looking for an affordable, versatile wok for everyday use, the Kuhn Rikon Allround Wok is a great option, particularly for anyone cooking for small numbers and seeking a wok that’s easy to store and clean.
HexClad 30cm Hybrid wok
Available from Hexclad (£139)
Best hybrid wok
Pros:
- All recyclable packaging
- Sturdy
- Two handles
- Good shape for tossing
- Lifetime warranty
Cons:
- Heavy
- Some sticking
- Can’t cook at high temperatures
Star rating: 4.5/5
We’ve tested the HexClad frying pan and we’re thoroughly impressed. But we had one major question before testing the HexClad wok: wok cooking is all about cooking quickly and at very high temperatures, so how would the HexClad wok perform considering the brand advises cooking on a medium heat?
To put this to the test, we made a pad Thai. Despite seasoning the wok beforehand, we noticed some sticking around the edges when scrambling egg. Other than this slight sticking, everything else cooked well, though we’d be hard pushed to call what we did wok-cooking.
With each ingredient added there was a notable absence of wok-sizzle. Although HexClad claims that cooking at a medium temperature in their cookware is equivalent to cooking at medium-high with other cookware, we disagree. What we ended up doing was sautéing. As a result our pad Thai took around 10 minutes to cook – considerably longer than expected.
On the plus side, the finished dish was delicious, and many of the construction elements of this wok scored full marks. We loved the size: it’s 30cm, so great if you’ve got lots of mouths to feed, it is a lovely shape to toss food in, and the handles are not only comfortable but remained cool too.
If you’re slightly intimidated by the ferocious temperatures required for wok cooking, this HexClad wok is a great introductory model. But if you’re well-versed, carbon steel is a better choice. Find out more about HexClad in our guide: Is HexClad worth it?
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Le Creuset toughened non-stick wok
Available from Amazon (£172), Nordic Nest UK (£201.40), John Lewis & Partners (£205)
Best non-stick wok
Absolute quality is achieved by Le Creuset, who use a toughened non-stick coating on this forged aluminium wok. The two riveted handles are unlikely to come loose or wobble, even after years of use.
This wok reaches a searing heat without a problem, retaining the temperature as ingredients cook and even after the dish is finished and taken to the table for guests to help themselves.
The pan isn’t too heavy at all, although obviously in a good grade of metal. A useful pan we’ll use for so much more than stir-fries.
Netherton Foundry 33cm iron wok
Available from Amazon (£159.10)
Best lightweight cast-iron wok
Netherton Foundry is a popular choice with serious cooks because it combines everything you’d want in a pan, but make it light, easy to use and lovely to look at. We love the branded oak overlaid handle on this wok, which, like other varieties in the range, is constructed from spun iron.
Not only does it have superior heat-conducting qualities, there’s none of the extreme heft of some of the big cast iron models in the test, making it easier to use. Although you can use this wok straight from the box, it’s best to give it a seasoning first. It’ll be the start of a long cooking adventure – this one is made to last.
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Tramontina Trento 32cm cast iron wok
Available from Robert Dyas (£46.99), Amazon (£59.09), Wilko (£60), Harts Of Stur (£81.95)
Best cast-iron wok
This is an absolute whopper of a enamelled cast iron wok from this Brazilian brand. Don’t limit it to frying – there’s a lot more it can handle. For starters, it’s far and away the heaviest model on test, so you’ll need muscles to move it around. Because of its sturdiness, this is a great choice for those times when stability is key – for tempura frying in hot oil, for example.
It’s also going to keep heat in your dish with its stainless-steel handled lid, and looks great as a rustic table centrepiece. A no-frills classic, this is a pan that will only get better over time, adding flavour to dishes if you allow it to build up a patina and keep it oiled every month or so.
Samuel Groves classic non-stick stainless steel tri-ply wok
Available from Fortnum and Mason (£210)
Best premium wok
This top-quality British-made wok comes in a hessian presentation bag. When cooking, the riveted long handle and grab bar opposite feel great and secure. Because these are also in tri-ply steel, this wok can be placed in the oven and under grills, too.
Admittedly, this doesn’t crop up in Chinese, east, south or southeast Asian cooking very often, but it adds to the versatility of such a quality pan, which is a bonus considering the higher cost. You can also brown steak mince in this for ragu, which adds a nice char and colour to the meat. Samuel Groves pans are always a delight to use and this wok was no exception.
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Kuhn Rikon easy induction wok
Available from Harts Of Stur (£46.95), Debenhams (£74.95), Kuhn Rikon (£74.95)
Best wok for induction hob
This non-stick wok is specially designed to be used on induction hobs and has a smooth, polished base that’s easy to clean and stays in great shape even after enthusiastic stir-frying. The pan has an anti-scratch coating and three-layer titanium coating for extra durability.
We like the feel of this pan, which has a smoother inner than most – ingredients slide effortlessly around over the surface, making it easy to cook everything evenly with a bare minimum of oil.
School of Wok Wok & Roll 33cm round bottom wok
Available from Amazon (£29.95), Harts Of Stur (£31.50)
Best budget wok
From the School of Wok cookery school in London’s Covent Garden, this was the best traditional-style wok we tested. Round bottomed and made of carbon steel, this wok requires a gas hob and does need a bit of prep before use.
First, the protective layer of lacquer (that stops the wok rusting in the shop) needs to be scoured off and then the metal needs to be seasoned with two ‘burns’ over a hot hob or with a blow torch. Seasoning keeps the metal in good condition and prevents sticking. There are helpful instructions on how to do this and online videos if you get stuck.
Though a little time consuming, the prep is worth it for the searing and flavour produced by a traditional carbonised wok. Reasonably priced, this wok has a comfortable bamboo handle, heats fast, is light and well-balanced.
Circulon Ultimum high-density forged 36cm wok
Available from Circulon (£165), Amazon (£165)
Best wok for families
This large capacity wok is ideal for feeding large families or a crowd of friends. Its large flat base keeps good contact with an induction hob and works equally well on gas and electric. It does require some storage space but thankfully has two cast stainless steel handles rather than a long stick.
The handles do get hot so keep your oven gloves close to hand. The wok heats evenly and fast. Circulon’s signature ridged surface together with a hard-wearing non-stick coating means stir-fry glides around the pan. Impressively, the non-stick is proof to 260C and it comes with a large domed lid making it a versatile pan for steaming and poaching. A solid, durable wok that’s easy to clean, too.
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What types of woks are there?
Round or flat
If your hob is gas, a traditional round-bottomed wok is a great option, but bear in mind you will need a wok ring to keep it steady. For electric, flat is best as round woks can reflect heat back on the element, damaging it. Similarly, for induction hobs you’ll need a broad, flat base for decent contact between hob and wok.
Material
Traditional carbon steel woks are durable, lightweight and inexpensive. They provide rapid heat conduction to quickly sear food, which is essential for stir-frying. However, they do require more maintenance, as without regular seasoning (coating with oil) they will rust.
Similar to carbon steel, cast iron needs to be seasoned. It takes longer to reach a high heat, but will maintain temperature well. Cast iron is very heavy, so not the best option if you like to toss your stir-fries.
Non-stick coatings have developed over the years to withstand the higher temperatures needed for stir-frying. They still don’t sear the food in quite the same way as carbon steel, but they do a good job and are certainly easier to clean and maintain.
How we tested woks
When our team tested woks, we concentrated on stir-frying. We tossed, stirred, tilted and shimmied to see how much food might escape from the pan. A variety of utensils were used to test convenience of shape and durability of surface.
What we looked for in a wok
Balance and weight: We looked for wok’s that could be lifted easily by the handle without drastic tilting. Some long-handled woks have a small second handle to help with balance.
Handles: We looked for handles that were comfortable and safe to hold. Long-stick handles are better suited to tossing stir-fries and keeping your hand away from the heat. Short handles either side of the wok are more convenient for storage and can also be used for tossing – just remember to use your oven gloves.
Shape: Woks with deep curved sides that kept food in the pan were preferred.
Temperature: We considered how fast and evenly the wok heated and how well the food seared. We rejected those that stewed rather than browned the veg, and those with uneven hotspots that resulted in burnt food.
Sticking: Whether seasoned carbon steel or non-stick coated, we looked for ease of movement in the wok. Woks are subject to vigorous activity so non-stick coatings need to be hard wearing and scratch-resistant.
Sustainability: Woks that come with plastic packaging and short warranties score poorly. We want to see sustainably sourced materials both for the wok itself and it’s packaging.
How to clean a wok
Give woks a coating of oil with kitchen paper to keep them in top condition and never use harsh or abrasive cleaners on them. Always try to use wooden chopsticks or spatulas rather than metal implements, to protect the surface from scores.
Plunging your pan in the washing up bowl from the hob is another no-no, as you don’t want it to warp or crack. Leave it to cool fully before cleaning and for maximum care, hand-wash rather than put in the dishwasher to protect the coating.
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Our top stir-fry recipes
Chicken stir-fry recipes
Vegetarian stir-fries
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