When you’re running out of time cooking something, you may need a piece of cookware that conducts high heat and helps you prepare the food within a short time. Thanks to the deeply sloped sides, a wok is such a piece of cookware that allows you to make your meal quickly.
On the other hand, a stir fry pan can be an excellent option if you’re planning on stir-frying vegetables and searing many small pieces of meat. Due to the wider cooking surface, you can cook a lot of ingredients in a quality stir fry pan.
Now, you’re probably wondering whether you use a stir fry pan or a wok. Many chefs are also confused like you about what to use. If you need to be sure about the right option according to your kitchen requirements, you must know the key differences between these pieces of cookware.
A stir fry pan, for example, comes in a variety of materials, including robust stainless steel and cast iron. In contrast, a wok is usually made of carbon steel that conducts heat quickly and evenly, although a traditional wok was made out of cast iron.
Regardless of these differences, you’ll find a few other things, such as construction material, design & shape, nonstick capability, heat responsiveness, and handle, in which a stir fry pan and a wok won’t agree with each other. So, let’s check the factors below.
Stir Fry Pan VS Wok: Key Differences
Finding out the differences between a wok and a stir fry pan is relatively easy. If you look at these pans’ design and shape, we think you can differentiate the two. Apart from these, there are several factors that these two types of pans differ.
Stir fry pans come in a variety of materials, but the preferable material is stainless steel. Many home cooks prefer durable, versatile, oven-safe stainless steel stir fry pans because they can last for decades.
On the other hand, most modern-day woks are usually made of carbon steel, while traditional woks were made out of cast iron. Carbon steel is a lightweight yet durable material that conducts heat quickly and evenly throughout the surface.
Both stainless steel stir fry pans and carbon steel woks have some advantages and disadvantages. Let’s look at the pros and cons of both pieces of cookware below to decide which one will be the right choice for you.
|Stainless Steel Stir Fry Pan||Carbon Steel Wok|
Design & Shape
When it comes to design and shape, stir fry pans and woks are quite different. Typically, stir fry pans come with a flat bottom and relatively sloped sides to allow oil or sauces to rest evenly throughout the cooking surface.
On the contrary, woks come in two common designs, flat and round bottoms. The traditional woks used to have fully rounded bottoms and deep sloping walls. As a result, oil and other liquids rest at the center of the woks.
Many manufactures knew that the rounded bottom woks wouldn’t sell because modern stovetops fit flat-bottom cookware. So, they designed flat bottom woks but kept the walls flared so that they can trap heat inside to cook food quicker than in a stir fry pan.
In ancient Chinese cooking, the cooks used to start cooking with a deep-fry so that the oil ensures that nothing sticks to the cooking surface. In this way, they used to make carbon steel woks nonstick. And, today’s carbon steel woks are also capable of being nonstick.
On the other hand, stainless steel stir fry pans don’t have nonstick properties. So, they tend to stick foods to the cooking surface. But, if you use Teflon coated nonstick pans, you’ll be able to avoid sticking food residue to the surface.
Carbon steel woks are relatively thin but heat up quickly. However, this material cannot hold heat for a long time. If you fry a piece of meat, it will lose all the heat it consumes. This is why you always have to use a huge flame when cooking something on a wok.
When it comes to stainless steel stir fry pans, they take a little more time to heat up. But, once they heat up, they hold the heat for long. When you’re cooking something on a fry pan, you should be careful about the heat to avoid sticking foods to the cooking surface.
Woks usually come with either a long handle or two loop-style handles. The long handle is designed to allow you to toss and stir the ingredients. When you’re purchasing such a wok, make sure the handle is angled almost 45-degree upward so that you can easily tilt the wok.
However, if you want to use a wok for other cooking types, you can consider the wok that comes with two loop-style handles. But, it’s probably a bit difficult to toss the ingredients in this type of wok. That’s why it’s recommended choosing a wok with a long handle.
Besides, wok handles are made of two types of materials, such as metal and wood. A wooden handle is better for home use because it won’t be hot like a metal one. But, many professional chefs and home cooks prefer woks with metal handles for their durability.
When it comes to the stir fry pans, they always come with long handles, and sometimes, they have a helper handle on the opposite of the main one. These handles come in a variety of materials, including metal and plastic.
It doesn’t matter whichever you prefer, but we recommend choosing a plastic handle, especially when you’re planning on stir-frying. This is because a plastic handle protects you from burning when holding the pan.
To sum up, stir fry pans and woks are vital pieces of cookware in any kitchen. They can be used differently based on situations and cooking requirements. If you use a wok instead of a stir fry pan or vice versa, you may not get the desired outcomes.
Besides, we recommend beginner home cooks use stir fry pans because they’re comparatively easy to operate. However, if you’re well-experienced in various cooking methods, you can use both woks and stir fry pans, but the woks are ideal choices for you.
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