The wooden handle screws into a riveted base, so there are a couple points of failure over repeated use. Helen Chen's Asian Kitchen Flat Bottom Carbon Steel Wok: This spun wok performed well in testing, but its durability is suspect.The surface was also stickier than the other woks we tested, with the fried egg and bits of rice adhering to the bottom. Imusa USA WPAN-10018 Non-coated Wok: While this was a perfectly serviceable wok, we found the angular wooden handle difficult to grip.
It’s also $325, and for that price, we expected more from it. Smithey Carbon Steel Wok: While this was a beautiful, burnished wok, it was quite heavy (3 pounds, 5.5 ounces) and took FOREVER to boil water-more than 15 minutes! Plus, the wok basin was very shallow (it's around three inches deep), and we accidentally flung grains onto our cooktop when making fried rice.Serious Eats/Russell Kilgore The Competition Ease of Cleaning: After each test, we cleaned each wok, following these instructions.User-Experience Evaluation: Throughout testing, we assessed how easy each wok was to use, paying attention to the wok’s handle and build quality and how balanced it felt in hand.Responsiveness and Conduction Test: We boiled six cups of water over high heat, studying heat responsiveness, conduction, and uniformity.Stir-Frying Test 2: We made garlic fried rice, evaluating stickage and assessing batch-cooking, stirring, stir-frying, and saucing capabilities.Stir-Frying Test 1: We stir-fried greens, looking at how easy it was to stir-fry and toss in each wok.Egg-Frying Test: Over medium-high heat, we fried an egg in two teaspoons of vegetable oil, to assess any imperfections in the existing seasoning.Pre-Seasoning Step: Prior to testing, we seasoned each of the woks (using these instructions and a total of four rounds of seasoning), to level the playing field.
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