Collection: Pearl Life

A round-base wok requires a wok burner or a support ring to hold it steady. A flat-base wok sits directly on a flat cooktop or induction hob, so it is the choice for kitchens without a dedicated wok burner.

Seasoning builds a hardened oil layer on the metal. Heat the wok until it changes colour, wipe a thin film of high smoke point oil across the surface, heat again until it stops smoking, and repeat until the surface darkens.

A wok has high sloping sides that let food be tossed and moved up away from the hottest point at the base. A fry pan has lower, straighter sides and a flat cooking surface, which suits searing, shallow frying and pan sauces.

Cast iron holds heat well once up to temperature, so it recovers quickly when cold food hits the surface. That suits searing and high-heat work, at the cost of taking longer to heat and being heavier to handle.

A long single handle lets a chef toss the wok one-handed, which is standard on a wok line. Two short side handles suit a heavier wok that is lifted or carried with both hands rather than tossed.