![]() ![]() Young recommends a domed shape over a flat one because it will divert condensation away from your food. And if you want to use your wok for making a stew or homemade popcorn, you’ll need a lid. The material doesn’t matter so much the important part is the specialized shape, which “fits the curve of the wok and is good for scooping,” he says. “It makes it easier to toss your ingredients.” Recipe developer and cookbook author Hannah Che is another fan she bought a wok from the store about five years ago and says “the precise way it heats up, retains heat, and cools down makes you able to tell that the metal is really high quality.” Young loves Wok Shop too, calling Tane Chan “the most knowledgeable person selling woks in the world.” Wok Shop is also the best place to peruse wok accessories, such as a wok spatula that López-Alt calls nonnegotiable. “Personally, I like a long handle,” he says. López-Alt’s recommendation comes from San Francisco’s Wok Shop, which has many options for sizes (as small as 12 inches and as big as 16) and handles (wood, metal, loop, extended), should you want to customize. ![]() Material: Carbon steel | Shape: Flat or round bottom | Handle: Mandarin style with wood or metal handles You can add everything in and then move them around easily as they shrink.” She notes that the ring at the top of the handle allows it to hang nicely in her kitchen. “I especially like it for greens that start so giant in volume. “It can handle a ton of vegetables,” she says. Kim, meanwhile, has had her Joyce Chen wok - a fairly standard 14-inch size that comfortably feeds two to four people - for over two decades and doesn’t see herself ever having to replace it. “The loops on metal woks get superhot and you need pot holders to handle,” says food writer and editor Matt Rodbard. The carbon steel makes it perfectly sensitive to heating up and cooling down, while the comfortable wood handles grip well and stay cooler than the body of the wok. “Introduced by Joyce Chen, flat-bottomed woks allowed the cookware to be used on any stove and made stir-fry a far more common dish in American households,” says Taylor Erkkinen, co-owner of the Brooklyn Kitchen cooking school. Material: Carbon steel | Shape: Flat bottom | Handle: Mandarin style with wood handles Every time you add in an ingredient, it brings down the overall temperature, and “the high heat is crucial.” We chatted with López-Alt, Jew, and other chefs and cookware experts to get their recommendations for their favorite woks. “The process goes fast.” Calvin Eng, owner of Bonnie’s in Brooklyn, also suggests not overcrowding. ![]() “If you are quick-cooking, make sure you have all your ingredients portioned out and ready to go,” advises Brandon Jew, owner of Mister Jiu’s in San Francisco. Bottom line: Woks seamlessly cook large quantities of vegetables, meat, noodles, and whatever else you like in a matter of minutes. What’s more, the bottom is hotter than the sides because of the V shape, further assisting each component of a given dish to get to the temperature it should be. This means they get hot really fast and stay that way if you want them to - but also cool down quickly as needed. Kenji López-Alt, whose most recent book is dedicated to cooking with woks, explains that while Western skillets are more concerned with heat retention, woks are built to dial in on heat reactivity. And when it’s time to pass your Smithey to the next generation, you’ll be all the wiser.Woks can be used to steam fish, make fried rice, boil stew, and even pop popcorn - but there’s a reason you see them employed most ubiquitously for stir-fries. ![]() We are sure that you’ll be happy with the results. Put it to work! Don’t allow convention to keep you from new dishes. Don’t let your Smithey dither in a cupboard. We only ask that you use your Smithey to create meals and memories of your own. This cast of characters delights in making premium cast iron and carbon steel cookware that you, your family, and friends will enjoy and rely on for generations. Your cookware is made by a team of designers, engineers, foodies, foundrymen, metal grinders, craftsman, and seasoners, moving in step, with a passion and commitment to make amazing cookware. But our work at Smithey is much more than the ideas and dreams of one person. These elements (and more) are important for you to enjoy a first-rate piece of cookware. Surface smoothness, weight, wall angle, handles, and pour-spout dimensions dance around in my noggin more than I care to admit. I started Smithey with some simple thoughts about what constitutes a piece of premium cast iron cookware. ![]()
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