Last Chance Save 20% on our Winning Wok Set

Exclusive Deal - Limited Time Only [America's Test Kitchen Shop] [View in a Web browser]( [EXCLUSIVE DEAL: LIMITED QUANTITIES!]( SAVE 20% on Our Winning Wok [SAVE 20% On Our Winning Wok]( [Image of Taylor and Ng Wok]( Taylor and Ng Natural Nonstick Wok Set $70.99 $56.99 FREE SHIPPING [BUY NOW]( Ready to wok? This set will take center stage come dinnertime. Wok, don’t run, to get your new favorite kitchen tool and the undisputed winner of our wok test. This four-piece set includes a preseasoned 14" carbon-steel flat-bottomed wok, a dome cover, bamboo chopsticks, and a how-to-care-for-your-wok booklet. Built for so much more than stir-frying, with surfaces that reach higher temperatures than skillets, woks are great at searing, sautéing, and browning food to perfection. And with higher walls than a skillet, you can easily maneuver food around in a wok with little to no overflow mess. Sold out for months on the manufacturer’s site and on Amazon, [this is your best opportunity to grab your wok set and save 20%](. [Beef and Broccoli]( winner HIGHLY RECOMMENDED Taylor and Ng Natural Nonstick Wok Set [Taylor and Ng Natural Nonstick Wok]( Testers agreed unanimously: This wok was the easiest and most comfortable to use. Its stay-cool wooden handles and light, balanced weight helped us maneuver and lift it, even when it was full of hot food. It offers the biggest flat cooking surface, and its thin, heat-responsive carbon-steel material helped us control temperatures for excellent cooking results. This was the only wok in the lineup to include a lid and the only carbon-steel wok that was preseasoned (this is done with a high-heat process that turns the wok blue, which fades to normal brown/black with use). We appreciated this head start toward building up a nonstick surface. A clear food-grade coating is applied to protect this wok’s finish during shipping; it can be removed by heating and wiping the wok with oil. The company also sells the same wok without preseasoning (and without the blue tone that it lends to the metal). We tested it and found that it cooks and handles just like our favorite, but requires seasoning at home, so it takes a bit longer to become slick. Performance: ★★★   Ease of Use: ★★★   KEY: good ★★★ fair ★★ poor ★ Limited Quantities: Save 20% [Buy While Supplies Last]( [Chicken and vegetables in wok]( Wok Design Since we had a lot to learn about woks—there is a huge range of materials, shapes, and sizes—we turned to Grace Young, wok expert and James Beard Award–winning author of Stir-Frying to the Sky’s Edge (2010), The Breath of a Wok (2004), and The Wisdom of the Chinese Kitchen (1999). (You can watch a YouTube video of Grace in our test kitchen for a friendly wok versus skillet cook-off.) She and other experts advised us that carbon-steel and lightweight cast-iron woks are the top choices for cooks. These materials transfer heat efficiently, so they sear foods more effectively than woks made of stainless steel or clad materials or woks coated in a nonstick material. We picked woks with flat bottoms rather than traditional round bottoms. A flat bottom not only lets the wok sit securely on the burner but also negates the need to buy a “wok ring” to hold the wok upright; this shape also works on a wide variety of cooktops, from gas to induction to electric. One of the biggest differences between wok designs is the material, location, and shape of the handles. Handles made of wood stay cool during cooking. A handle that angles up slightly offers better leverage and makes the wok feel lighter and more balanced. A handle that is nearly level with the wok’s rim or tilts sharply upward makes a wok feel unbalanced and awkward. [Comparison of angled and leveled wok handles]( Limited Quantities: Save 20% [Buy While Supplies Last]( [Woks that were tested]( How We Tested Woks We bought nine woks to test. Each wok measured 14 inches from rim to rim, the size that Grace recommends for home cooks preparing anywhere from two to six servings. All the woks we tested were made of carbon steel, cast iron, or lightweight cast iron, but only the cast-iron woks and one of the carbon-steel models arrived preseasoned. The rest were made of uncoated carbon steel and needed preparation before they were ready for cooking. [Temperature of heated wok]( A thick, heavy cast-iron wok retains and radiates intense heat after a few minutes on the stovetop—just check out the red zone of the infrared image above. That may sound like a plus, but it made it hard to regulate the heat. Thinner, lighter carbon-steel woks heat up and cool down more quickly, giving the cook more control over cooking as ingredients are added to and removed from the wok. Methodology • Test nine woks varying in material type, weight, handle design, and flat-bottom breadth • If not preseasoned, season woks according to manufacturers’ instructions • Make stir-fried green beans • Prepare Fried Rice with Shrimp, Pork, and Peas • Make Thai-Style Stir-Fried Noodles with Chicken and Broccolini • Ask testers with varying levels of wok experience to prepare a popular Chinese home-style dish of stir-fried tomatoes and eggs • Clean woks with hot water and a brush between each test • Confirm that the top three woks also work on induction and electric cooktops [Wok, lid, and chopsticks]( Winning Traits of the Taylor and Ng Natural Nonstick Wok Set • Lightweight for easy maneuverability, lifting, and serving of food • Made of carbon steel, which is thin, light, and responsive to heating and cooling, so you get more cooking control • Single long wood handle that stays cool during cooking and is angled slightly upward, for better leverage and controlled, one-handed lifting • Broadest flat cooking surface, about 7 inches across, to help sear foods • Preseasoned • Only wok in lineup that includes a lid Limited Quantities: Save 20% [Taylor and Ng Natural Nonstick Wok Set]( Taylor and Ng Natural Nonstick Wok Set  $70.99   $56.99 [BUY NOW]( More in the Shop [The Prep Station]( The Prep Station [Shop Now →]( [Essential Knife Set]( Essential Knife Set [Shop Now →]( Objectivity first, last, and always. 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