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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.
Just like a cast-iron pan, the more you use a wok, the more flavor it'll take on, and the better your food will taste. As you cook with the wok, the metal pores open, and the fat youâre cooking with seeps in. The discoloration a seasoned wok sports is fineâdonât scrub it off! âYou think youâve ruined the new pan,â says Grace, âbut after a few months, I call it the adolescent wok.â Pre-Heat Your Wok