Woks are bowl-formed utensils that equally spread heat. It only makes use of less oil. It ensures that the meals is tossed back in the pan rather than on the stove during stir-frying.Most woks have a size range of 30 cm to 2 meters or more. The shape of woks depends on the type of stove or burner used. You can gauge the size and also the depth in diameter.Here are both defining wok types that must definitely be considered in order to get the right wok suitable for you:Traditional Round Bottom WokRound bottom woks are designed for "over the fire bowl" type of cooking in addition to on top of a gas stove. asia wok creates food easier to toss, avoiding grease fire by minimizing the splatters. However, round bottom woks can harm the heating elements when heat is reflected back.When cleaning woks, the rounded bottom types shouldn't be cleaned after each use. The continuous shape enables the scraping out of foods.Flat Bottom WokA flat bottom wok works best with an electric stove. It is made to balance well with modern stoves, providing high heat for quick stir-frying. Most smooth bottom woks have very long wooden handles, making it easier to move and tilt it.In contrast, a flat bottom part wok can produce uneven warmth, making food get burned conveniently. It really is difficult to toss food also it can scratch wok surfaces. Aside from this, it must be quickly cleaned after each usage to be able to avoid foods getting stuck on some parts of the wok.The best wok shape is a medium concave wok rather than the shallow and serious concave wok. Heat from the wok would typically concentrate at the bottom part, if you will be using a deep one. If it is too shallow, only the biggest market of the wok would turn out to be heated.Moreover, the material used when choosing a wok is very important. Stainless steel, carbon steel and iron are material choices that are gaining popularity through the years. Below are the features which can help you compare each:Stainless SteelStainless Steel woks are great for steaming and boiling uses. It does not need to be seasoned, posing no risk of accumulating rust.Stainless steel is the right material when it comes to appearance. It really is scoured with steel wool to be able to restore the newness after every use. On the problem, it poorly conducts heat and will reflect the heat back again to the stove.It is best in the event that you choose a stainless wok with a slightly flat bottom. That is since it can provide a larger contact with the heating element of an electric stove. Stainless is recommended for camping and for outside usage due to its lightweight feature.Cast IronAn iron wok has a natural non-stick surface once it is seasoned. Cast iron is also good for tossing and stirring. You need to use warm or warm water in washing the wok so as to avoid the risk of ruining the seasoning of the wok. Hence, the iron wok may become damaged when it drops on to the floor.Carbon SteelCarbon steel woks are far better conductors of heat. However, the food may stay on the sides when compared with others. Most Asian cooks still choose the carbon steel type because it is inexpensive. It can last a lifetime with proper care and maintenance.