Stir-frying and cooking with a wok mean virtually the same thing. Wok cooking is traditionally a Chinese form of cooking. The originally wok “pan” had a round bottom because the Chinese used it to cook over an open fire. The flames would leap up on the side of the pan which would result in more even cooking. If you want to be authentic and use the round bottom pan and do the cooking indoors on a gas or electric stove, make sure you get a wok ring. The pan sits inside the ring to make it stable while cooking.
Woks range from 8 to 30 inches. The standard size wok is 14 inches. This size usually serves four to six.
There are several types of woks. The traditional wok is made of carbon steel. This type of wok is like a cast iron skillet in that it needs to be preseasoned before the first use. After that it is pretty easy to care for and is easy to clean, but it is not to be put in the dishwasher. There are stainless steel woks that have all the stainless characteristics of cookware made of the same material.
There are several different types of nonstick woks. These are easy to clean and can usually be put in the dishwasher. There are various interior coatings on woks. And lastly, there is the electric wok. There has been vast improvement in these woks. So do your research and choose the one that is best suited for you. Those below are highly recommended.