When it comes to versatile cookware, nothing quite compares to a wok. From sizzling stir-fries to steamed dumplings, wok cooking opens up a world of fast, flavourful meals that are surprisingly easy to master at home.
In this ultimate guide, we’ll take you through everything you need to know about how to use a wok, share our favourite wok recipes, and help you find the best wok for home cooking—whether you're a weeknight warrior or a curious kitchen explorer.
Why Cook with a Wok?
The wok has been a staple in Asian kitchens for over 2,000 years—and for good reason.
Its unique shape, with sloped sides and a wide, open top, allows for:
- Even heat distribution
- Quick cooking at high temperatures
- Less oil usage
-
Endless versatility: stir-frying, deep-frying, steaming, searing, and even smoking
Whether you're tossing veggies in a quick soy-sesame glaze or simmering a Thai curry, a wok makes it easier, faster, and way more fun.
How to Use a Wok: Wok Cooking 101
If you've never cooked with a wok before, don’t worry—it’s simpler than it looks. Here’s a breakdown of how to get started.
1. Prep First, Cook Fast
Wok cooking moves quickly. Have all your ingredients chopped, measured, and ready to go before you even turn on the heat.
2. High Heat is Key
A wok thrives on high temperatures. Heat it first—empty—until it's hot, then add a small amount of high-smoke-point oil (like peanut, rice bran, or avocado oil).
3. Don’t Crowd the Wok
Overcrowding lowers the temperature, causing your food to steam instead of sear. Cook in batches if needed—especially with proteins.
4. Constant Movement
Use a wooden or silicone spatula to toss, flip, and stir continuously. Think of it like dancing in the pan—keep things moving!
5. Clean with Care
After cooking, avoid harsh scrubbers. Just rinse with warm water and wipe dry. For carbon steel woks, always dry it fully and rub with a touch of oil to prevent rust.
Must-Know Wok Cooking Techniques
Master these core techniques, and you’ll be wokking like a pro:
Stir-Frying
This is what the wok is famous for! Quick, high-heat cooking that locks in flavour and colour.
Tip: Start with aromatics (like garlic, ginger, spring onion), then proteins, then veg, and finally sauces.
Deep-Frying
The high walls of the wok make it safer for deep-frying than shallow pans. Less splatter, better crisp.
Steaming
Use a bamboo steamer inside your wok for dumplings, fish, or veggies. Add water to the bottom, cover, and steam away.
Smoking
Add tea leaves or rice at the base, cover with foil, and gently smoke meats or tofu.
Finding the Best Wok for Home Cooking
Not all woks are created equal. Here’s how to choose the right one for your kitchen:
Material Matters
- Carbon Steel: Traditional, lightweight, fast-heating, and builds flavour over time. Needs seasoning. Check the Dexam Carbon Steel Wok here.
- Cast Iron: Retains heat well, great for searing. Heavier and needs care. Check the Solidteknics AUS-ION™ Dual Handle Wok here.
- Non-stick: Easy to clean but not ideal for high-heat stir-frying. Check the de Buyer Mineral B Wok here.
Flat vs Round Bottom
For modern stovetops (especially induction or electric), go for a flat-bottom wok. It offers better surface contact and heat distribution.
Size
For most home kitchens, a 30–35cm wok is the sweet spot. Big enough to cook for 2–4 people, but not so big it's hard to handle.
Wok Cooking with Sauté
At Sauté Cookware, we believe great food starts with the right tools—and cooking with a wok is one of the most rewarding (and delicious) experiences you can bring into your home kitchen.
Our wok collection is designed with everyday ease and bold flavour in mind. Whether you're just starting out or upgrading your old pan, you'll love how it transforms your cooking game.
Cooking with a wok is more than just a technique—it’s a lifestyle. It’s about quick meals made with heart, rich sauces clinging to perfectly charred veggies, and family dinners that taste like they took hours (but only took 20 minutes).
Now that you know how to use a wok and what makes the best wok for home cooking, it’s time to fire it up and get sizzling.