TechGearLab

The Souped Up Recipes is a stylish take on a traditional model and heats up quickly. It has a flat bottom and is ideal for stir-frying meals. This carbon steel pan is one of the fastest to reach the boiling point in our rate of heating tests and is consistently one of the quickest cooking pans in every meal test. The pan responds to temperature adjustment rapidly, making it easy to control changes while stir-frying. It is large enough to make a big batch of stir-fry or soup but not so large that it is unwieldy. The smooth, high-quality wooden handle can be removed with no tools, so it can be seasoned in the oven, making it one of the easiest carbon steel pans to season and maintain. We also like the stylish wooden lid.
This pan does not have a helper handle, whereas most of the other pans of this size did. This made carrying a batch of soup to the table more of a challenge. This pan is slightly textured, and after some use, the seasoning starts to wear off, but we did notice some foods sticking. After re-seasoning the pan, it performs well but will need to be seasoned regularly. The Souped Up carbon steel heats up quickly and responds rapidly to temperature adjustments, which means you'll be cooking a meal in minutes. At this rate, you may decide that every night is a stir-fry night. 

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The Calphalon 12 inch is a beginner-friendly pan for those looking for a full-size wok. The aluminum heats up a little slower than the carbon steel pans and holds heat for longer, making adjustments slower &mdash; the upside is that it can be more forgiving, with less dramatic changes in temperature. The durable non-stick surface keeps ingredients from sticking, with less oil used, and makes cleaning up a breeze. The size and shape are great for stir-frys and soups for the whole family. This pan also comes with a lid, which is ideal for cooking up a batch of soup or even spaghetti bolognese. 
While many non-stick pans can warp when used with high heat, this pan can be used on high heat and is oven safe up to 500 degrees Fahrenheit. It does need to be completely cool before washing, which is the only thing to keep in mind. This pan is also dishwasher safe, making cleanup a breeze. This pan had one of the most durable non-stick surfaces we tested and can even be used with metal utensils. The metal helper handle gets hot and needs to be used with a potholder. This pan does have one of the highest price tags of this test, which is its biggest downside. However, the quality and durability of materials offset the high price tag. The 12" size, non-stick surface, consistent heat, and lid make this ideal for those looking for a multi-use pan and who may be newer to making stir-frys. It provides easy cleanup and is ideal for those using less oil in their cooking.

The Calphalon 12 inch is a beginner-friendly pan for those looking for a full-size wok. The heavy aluminum bowl heats up slower than the carbon steel pans and holds heat for longer, making on-the-fly heat adjustments difficult. The upside is that the wok is more forgiving, as it limits dramatic temperature changes. The durable nonstick surface keeps ingredients from adhering to the surface, requiring less oil and less cleaning effort. The size and shape are great for stir-frys and soups for the whole family. This pan also comes with a lid, which is ideal for simmering or retaining heat once removed from the stovetop.
While many nonstick pans can warp when used on high heat, the Calphalon is compatible with high heat and is oven-safe to 500º F. The wok is also dishwasher safe, making clean-up a breeze. Additionally, this wok has one of the most durable nonstick surfaces we tested, making it even more user-friendly. However, the metal helper handle gets hot, which sometimes requires a potholder. Additionally, the price is fairly steep and will likely be its biggest drawback for the average consumer. You get what you pay for, though, in terms of quality, durability, and ease of use. All told, the Calphalon is an ideal multi-use pan that leans towards stir-fried dishes.

walmart

bazaarvoice

The Cuisinart 10" Cast Iron Wok is small and compact, making it ideal for one or two people with minimal storage space. This option is versatile and durable to boot. It is affordable, and if properly cared for, should last a long time. Because it is cast iron, seasoning on the cooktop is quick and easy and is also needed regularly for the best results. This pan brought water to a boil in less than eight minutes during our tests. Cast iron takes longer to get up to temperature than carbon steel, but it sears meat quickly and cooks rapidly once it reaches the desired temperature. 
Unfortunately, the eggs stuck and needed to be scrubbed, while the chicken stuck in the stir-fry test and required constant stirring. While the 10-inch size and small handles are compact for storage, it is best for one or two people, and ingredients would need to be cooked in batches for a larger party. The small handles get hot, and a potholder is needed. Extra maintenance is also required. This is an excellent value for a small household on a tight budget looking for a product that will last, and also are partial to the great seasoning and searing capabilities a cast iron pan provides. 

If you are looking for a modern spin on a traditional-style wok, check out this model from Helen Chen's Asian Kitchen. It is an enjoyable option for all your stir-frying and other wok needs. A carbon-steel construction enables this wok to regulate heat wonderfully, and it heats and cools very quickly as a result. This kind of heat regulation allows for a quick hot start, sealing in liquids and leaving meat and veggies juicy, while rapid cooling after you turn off the stove means you can avoid burning sauces or overcooking your scrambled eggs. We also appreciate that the large size of this wok allows the home chef to spread ingredients around the pan easily, and the flat bottom keeps the wok stable on all stovetops. Finally, carbon steel is a relatively thinner and lighter material, so you can easily pick up the pan with one hand.
There are a few drawbacks that might make this pan less than ideal for some cooks. First, it comes with a large domed lid, which is very helpful for soups and steaming, but when added to the woks 14-inch diameter and long handle can make storage difficult if you're short on space. Also, the handle is wooden, which means this wok cannot be seasoned in the oven. It can be seasoned without a gas stove, but that is more challenging. Still, this model is an excellent choice for cooks with a little more storage space in their kitchen who are looking for an affordable, flat-bottom model; it is an excellent tool for creating stir-fry and soups and whatever else you might dream up.

Wok Comparison