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High-quality restaurant-grade woks tend to be thin, lightweight carbon steel, designed for optimal heating and affordability. These often come with a riveted handle and a flat bottom, making them versatile for various stovetops. However, they require seasoning before use to develop a natural non-stick coating. Eric describes this process as creating a protective patina—a layer of charred oil and metal that enhances non-stick properties over time.
Recommended Budget-Friendly Woks
A good, well-made wok can be found in the $50-$60 range. It will typically feature a heat-resistant handle, a flat bottom suited for modern stovetops, and a design that is manageable for home cooks. Such a wok is a sound investment, offering longevity and performance when properly cared for.