woks | wok pans

Dishes for stir fry work particularly well in pans with a high edge. Most stovetop woks have a flat bottom. Depending on the material, the high curved edge of the wok heats up differently on electric stoves, which must be taken into account when preparing and stirring: woks made of cast iron, aluminum and 3ply/5ply multi-layer material get hot up to the edge. Carbon steel and stainless steel woks only get really hot on the bottom on electric stovetops, requiring more stirring and turning as a result.