What makes a good wok?

There are woks in many different shapes and in many different types of material. Typically, the wok has a spherical shape. However, this shape of wok means it isn't suitable for cooking on electrical stoves. That is why most European woks today have flat bases. If you still prefer to use the traditionally-shaped wok, you will have to buy a small frame that stands on the stove top. A wok should heat up quickly and store heat for a lengthy period. This means that the wok must be made of a material with excellent heat conducting properties. Woks made out of cast iron, stainless steel and steel are highly recommended. Their shape is not distorted when exposed to high heat and they can be used on any kind of stove. A domed lid is essential on every wok. It is used for simmering, steaming and keeping the dishes warm. The ideal diameter is 30 cm.