While a frying pan can be used, when it comes to stir-frying, there's really no substitute for a good wok. Definitely consider purchasing a wok if you're planning to stir-fry on a regular basis.

When purchasing a wok, factors to consider include the wok's size, design, and the type of material it is made from. Most important is whether the wok is made of a type of material that can handle high heat. While the original woks were made of cast iron, today the majority of Chinese chefs favor carbon steel. Carbon steel is lightweight, durable, and a good conductor of heat, so food cooks evenly. Better still, carbon-steel woks are inexpensive — a good wok can often be purchased for under $25.

How to Choose a Wok

Cast iron still has its fans, particularly since its conduction of heat is superior to carbon steel. However, the heaviness of cast iron makes it more difficult to drain food or quickly clean out the wok before stir-frying the next batch of ingredients.

Originally, all woks were round bottomed, designed to sink into the pit of a Chinese woodstove. While round-bottomed woks are still commonly used on gas stoves, their shape makes them a poor choice for Western electric stoves. Not only does the food cook unevenly, but the rounded wok can reflect heat back on the stovetop element, causing permanent damage.

When stir-frying first took hold in the West, designers attempted to solve the problem by creating a collar for the wok to rest on that would be placed on the stovetop element. A more recent innovation is the flat-bottomed wok, which can sit directly on the stovetop element. However, some people still prefer to use a round-bottomed wok with a collar — the choice is yours.

While Chinese restaurants can use woks up to three feet wide, 12 to 14 inches is a good size for most families. A larger wok won't fit comfortably on a Western stove, and it will be difficult to cook a meal for four people in a wok that is too small. However, college students or anyone living alone may prefer a smaller wok, between nine and twelve inches in diameter, particularly if space is an issue.

In theory, an electric wok seems like a great way to ensure even heating during stir-frying, while freeing up a stovetop element. In practice, however, electric woks may fail to generate enough heat for stir-frying (although they are good for keeping cooked food warm). Generally, higher-end electric woks tend to perform better than less-expensive models.

How to Season and Clean a Wok

A carbon steel wok must be seasoned in order to perform properly. Seasoning a wok replaces the sticky protective coating put on by the manufacturer with an oil coating that protects the surface, and it also helps keep food from sticking to the pan. Over time, the wok will develop its own nonstick coating and will require less oil for stir-frying.

The first step in seasoning a wok is to wash it in hot water and scrub it with a scouring pad to remove the manufacturer's coating. (Unless you need to reseason it at some point, this is the only time you should use a harsh cleanser on the wok.) Rinse the cleaned wok and dry it on a stovetop element over high heat.

Once the wok is dry, remove it from the element, and use a paper towel to rub a small amount of oil around the inside. Heat the wok over medium-low heat for 10 minutes, and use a clean paper towel to wipe off the oil. You will probably find black residue on the paper towel. Keep repeating the process — rubbing oil over the wok, heating, and wiping — until the paper towel contains no black residue.

When cleaning a wok, the two most important things to remember are to avoid using a scouring pad or abrasive cleanser and to dry the wok thoroughly. Scouring pads and harsh cleansers can remove the protective coating, and wet woks can rust.