Tramontina Barbeque Wok (26cm)

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Short handles either side of the wok are more convenient for storage and can also be used for tossing – just remember to use your oven gloves. Absolute quality is achieved by Le Creuset, who use a toughened non-stick coating on this forged aluminium wok. Despite their higher energy output, the flames don't shoot up nearly as high as the flames on the Powerflamer, Bayou Classic, or Kahuna because the flame is spread out across such a wide area. In the past, I've written about how the greatest barrier between a home cook and good wok-cooking is equipment.

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It received full marks on every one of our food tests, preparing egg fried rice just as well as a classic stir fry. Restaurant chefs simply pour water into a wok after each dish is prepared, bring the water to a quick boil, wipe the wok with a bamboo brush, dump the water and start the next dish. Unlike many stir-fried dishes, which are often best eaten immediately, these get even better after sitting for a few hours, so you can make them first and set ’em aside while you cook another dish to go along with. In her free time, Blossom openly admits to being a music geek and indulges her creative side through crocheting, baking, singing and writing. Chewy, wok-charred noodles are amazing, and in this version of the Thai classic pad see ew, they’re paired with seared slices of flank steak and Chinese broccoli.

However, it turns out that the two weakest burners I tested were the best for wok cooking, and I'll explain why as we go through the testing. The reason this works is simple: Your grill gets really, really hot, and super high heat is essential to wok cooking. The handy lid helps ensure the food retains heat after cooking, and it also aced our mince, onion and egg fried rice tests, although it did require a second rinse to remove sauce during cleaning. What we liked: The Powerflamer was the clear winner in all of these tests, thanks to its ample power, a burner designed to put the flame where it's supposed to go, and good features like a flame guard, an always-on pilot, and flame adjustment knobs on the wok instead of by the propane tank. We rejected those that stewed rather than browned the veg, and those with uneven hotspots that resulted in burnt food.

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It must heat quickly and efficiently, and it must produce plenty of smoky wok hei (when you want it to). For my testing, I was interested in gauging exactly how much energy each burner could transfer to the wok (as opposed to the total energy output of the burner), design elements that were suited or unsuited for wok cooking, ease of use, safety, and stability. Not only does it have superior heat-conducting qualities, there’s none of the extreme heft of some of the big cast iron models in the test, making it easier to use. Remember, a wok can be used for so much more than just a stir-fry; use it for searing and sautéing ingredients over a high heat before long, slow bakes, or choose a wok that comes with a lid so you can simmer and steam your way to perfect dishes.It also works as a standard grill grate the rest of the time, so when you want to switch to burgers, they won’t fall through the center.

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Its large flat base keeps good contact with an induction hob and works equally well on gas and electric. Its deep, sweet and quintessentially umami flavour comes mostly from long-fermented (traditionally underground) soybeans. The LANDMANN Selection grill wok is made from enamelled cast iron, meaning it distributes heat efficiently, and retains it for longer. If the wok claims to be dishwasher-safe, we also wash it on numerous cycles to assess if there are any signs of damage after continued cleaning. Imported from Thailand, comes in a plastic bag with the bold Eagle On Globe logo shown, the size is perfect (covers the top of your Tao just right).

The two most efficient models were the Eastman Outdoors Portable Kahuna Burner and the Powerflamer 160EI. From the School of Wok cookery school in London’s Covent Garden, this was the best traditional-style wok we tested. This recipe is actually not written for a wok, but is easily adapted to one, and if you cook it over coals, you should get beautifully intensified colors, textures, and flavors. Since the heat will be so high, though, err on the side of caution and trust your eyes and your nose to know if things are done cooking before the recipe-allotted time is up.