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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.
There is no substitute for a good carbon steel wok. Not only is it relatively inexpensive, but it conducts heat evenly.. While there many other types of woks on the market today â aluminum, stainless steel, even copper â every experienced Asian cook Iâve spoken with still swears by carbon steel, and I have to agree.t is also important to clean your wok after each use. Given the variety of woks on the market today, it's difficult to give a general set of seasoning and cleaning instructions. However, below I do have instructions for seasoning and cleaning a carbon steel wok. 1  How to Season a Carbon Steel Wok.