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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.
A carbon or stainless steel wok spatula chuan or ladle hoak is standard. Carbon steel woks don't hold seasoning like cast iron; instead, you redevelop the seasoning with every use when cooking over high heat. Even so, it shouldn't scratch off that easily. You can reseason by cooking something with a bit of oil over very high heat (the wok should be smoking) until the bottom blackens.