Our wok selection spans a wide range of sizes. Everyday home woks are about 11–14 inches in diameter, larger options reach 16–18 inches, and extra‑large stainless‑steel styles for big batch cooking can be roughly 21–33 inches.

• Measure by diameter: Product pages list inches across the top rim.
• Match your burner: Oversized pans work best with wide, stable heat sources.
• Weight and storage: Bigger woks can be heavy; plan where you’ll store them.

Availability can vary, so check each item’s specs for exact dimensions and capacity before you order.

Choosing the base shape depends on your stove and cooking style.

• Flat bottom: Stable on electric, ceramic, and induction surfaces. Heats contact points evenly and is convenient for most kitchens.
• Round bottom: Ideal on gas ranges and with a wok ring. Encourages fast tossing and concentrated heat at the center.
• Compatibility: Induction requires a flat, magnetic base; round-bottom pieces generally won’t make contact.
• Size: Smaller diameters (11–13 inches) suit compact burners; larger pans work best on powerful gas or outdoor setups.

Check the product details for your stove type and compatibility notes before you buy.

1. Wash and dry: Rinse off factory oils with warm water and a small amount of mild soap, then dry thoroughly.
2. Heat gently: Warm the empty wok to evaporate any moisture.
3. Oil lightly: Wipe on a thin film of high‑smoke‑point cooking oil.
4. Build patina: Heat until the surface darkens; repeat a few cycles for a more durable layer.
5. Care after cooking: Avoid soaking, dry right away, and rub on a light coat of oil.

This process can help reduce sticking and protect the surface over time. Ventilate your kitchen and use oven mitts, as the pan and handles can get very hot.

• Let it cool: Sudden temperature changes can stress coatings.
• Hand wash: Use warm water, mild dish soap, and a soft sponge. Skip steel wool and abrasive pads.
• Utensils: Choose silicone, wood, or nylon to help prevent scratches while cooking.
• Dishwasher: Some nonstick pans are dishwasher compatible, but hand washing can help extend the life of the coating. Check the item’s care notes.
• Heat: Moderate heat is usually sufficient for stir‑fry; very high heat may shorten coating life.

Dry completely before storing to help avoid moisture spots or residue.

Induction cooking works with flat, magnetic cookware.

• Look for labeling: Product pages often call out “induction compatible.”
• Material matters: Carbon steel and stainless steel can work if the base is magnetic; aluminum without a magnetic plate generally won’t.
• Shape: Flat bottoms are needed for contact. Round‑bottom woks typically won’t activate an induction zone.
• Quick test: A simple magnet on the base is a helpful indicator.

Check the specifications for the exact item and match the pan diameter to your cooktop’s zone for efficient heating.