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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.
The Lodge-Pro-Logic-P14W3-Black-14-inch wok can be used for stir frying but also deep frying. The wide and deep bottom allows you to fry food with less cooking oil and with a consistent temperature. Hand wash only with hot water and a wire brush. Use of soap is not recommended.