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There are many different types of woks on the market today-from cast iron to aluminum. In general, nothing beats a carbon steel wok for stir-frying.However, heavy gauge or hard anodized aluminum woks with a nonstick surface are also becoming popular. For cooking on an electric stove, a flat bottom wok is the best choice, although a round bottom wok with a wok ring can also be used.owever, heavy gauge or hard anodized aluminum woks with a nonstick surface are also becoming popular. For cooking on an electric stove, a flat bottom wok is the best choice, although a round bottom wok with a wok ring can also be used.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with a long handle called chahn (spatula) or hoak (ladle).he wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok.