To wok or not to wok? Well, you won’t starve without one — and can still make a decent chop suey or chow mein in a regular pan. But any self-respecting chef or “foodie” should have a good wok on hand.
What’s so great about a wok?
Wok’s are much better at distributing heat evenly. You can also toss food without making a mess. Those watching cholesterol (and who’s not?) can also use less oil.
Choosing a wok
Now for finding a good wok. Despite the wide variety of materials — aluminum, copper, stainless steel — most Asian cooks say that the carbon steel wok is still the best.
if you’ve got an electric stove, you need to get a wok with a collar (which keeps it evenl balanced on the heat source) or a flat-bottomed wok. Otherwise, the wok’s round bottom will reflect heat back on the stove, causing damage.