Much Chinese cooking requires the use of a wok. The wok is
traditionally made of cast iron, but is normally found in carbon steel form in
the United States. Several factors should be kept in mind when choosing a wok,
one of which is weight. Although the wok is not generally moved around very much
on the stove, weight does play a role in a wok's utility; a wok that is too
thick will not heat as quickly as a thinner one. More important than weight,
however, is size, and the best woks are generally 14 inches wide, large enough
to hold a whole chicken, fish or duck, and with enough room for additional
ingredients. There should be room in the wok to move the food around, and since
the heat is concentrated on the bottom, a larger wok will allow more food to be
cooked at one time. Woks generally come with a matching ring and cover, and be
sure to look for one with wooden handles which won't conduct heat like metal
will, making your wok easier to work with in the long run.
