There are some pots and pans that are nice to have, and then there are some that are essential. One that’s considered an essential by most professional chefs and avid home cooks is the wok. I’ve been on the fence about this piece; what are your thoughts on it?

There are a few reasons why veteran cooks value the wok. First of all is its unique design, which makes it an amazingly versatile cooking tool. Just consider all the things you can do with a wok:

STIR FRY. Their large cooking surface and ability to maintain high heat are why large batches of veggies come out texture-perfect. No mushiness when using a wok.

DEEP FRY. Yet at the same time, this pan is perfect for deep frying. Its sloped sides help contain splatters and make it easier to maneuver food in hot oil.

STEAM. And you can easily use a wok for steaming dumplings, buns, and other dishes with the addition of a rack and lid.

BRAISE AND STEW. The deep shape and even heat distribution also make woks perfect for braising meats and simmering stews.

The applications don’t stop here, though. Woks can also be used for smoking, roasting, and even making sauces.

Besides its versatility, pros also love the wok because of how efficiently it cooks (which is directly connected to its unique design). For instance:

EVEN HEAT DISTRIBUTION. Its concave shape and sloped sides prevent hot spots and uneven cooking. Those of us that’ve tried doing stir fry in a typical frying pan know how valuable this issue of even heat distribution is!

HEAT RETENTION. Woks can maintain high heat, allowing for super quick searing and cooking.

TOSSING AND FLIPPING. The sloped sides make it easier to toss and flip ingredients while cooking. Fun to do as well as to watch, yes?

Versatility, cooking efficiency…love it! But then there’s the enhanced flavor food takes on when cooked in a wok. It’s all about “wok hei.” Well-seasoned woks impart a unique smoky flavor (called "wok hei") through the polymerization of oils during high-heat cooking.

Add to all this a wok’s large capacity, and you have a consistent recipe for success. What other pan allows you to cook huge quantities of food at once, that turns out texture-perfect and flavor-filled?

Finally, there’s the space efficiency fact. The wok is a one pan solution; it can potentially replace several other pans in your kitchen, making it a beloved space-saving option.

This research pushed me right off the fence—I want a wok. I’m convinced, the most important tool in the Chinese kitchen could well end up being one of the most important in my kitchen. But like everything else in America, there are a boatload of good choices out there. After looking around, I’ve decided on the Joyce Chen Classic Series 14-Inch Carbonsteel Wok with Birch Handles. Like other quality woks, it has a broad cooking surface, becomes nonstick within a few uses, and its sturdy handle remains cool during cooking. But the clincher for me is how lightweight it is (an important consideration when you have any arthritis in the hands).

Let’s do more wok-talk: Leave a reply below. Do you have a wok, do you like and use it? Do you have other suggestions for ways to use it? Do you have tips for taking care of it? Tell us everything you know!