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Natural Surface Wok Versus Wok with Non-Stick Coating

Writer's picture: H. Tak CheungH. Tak Cheung

Updated: Jan 18

What kind of wok should you get?

The answer is more complex than most people realize. Primarily, the decision involves selecting a wok with or without a non-stick coating. This debate has persisted for the last decade, with an increasing number of people opting for a wok with a natural surface and no non-stick coating. Personally, I favor a wok with a natural surface, but this may not be the ideal choice for everyone. Therefore, in this article, I aim to offer an analysis of which type of wok might best suit your individual needs.


Carbon Steel Woks of Different Sizes
Carbon Steel Woks of Different Sizes

Non-stick Woks


Advantages of Woks with Non-stick Coating


  1. Greater familiarity. In today's culinary landscape, it is almost a given that most cookware available on the market features some form of non-stick coating. This widespread adoption of non-stick technology has significantly influenced how people approach cooking and meal preparation.

  2. Great for Beginners. For those new to cooking, there's more room for mistakes, and many prefer a simple cooking process. A wok with a non-stick coating allows for more spontaneous stir-frying, especially when making basic dishes.

  3. Avoid food burning. The non-stick coating minimizes the risk of food sticking and prevents it from burning onto the wok's surface. One of the biggest frustrations in stir-frying is when ingredients burn onto the wok, affecting the dish's outcome and causing frustration and disappointment.

  4. Easy to clean. Woks with non-stick coating are easy to clean, at least in the beginning when the wok is new and the non-stick coating is intact. For most people, cleaning cookware with food ingredients burned and stuck to the surface of the wok greatly reduces the pleasure in home cooking. With non-stick woks, the cleaning process is less daunting for novice cooks.

  5. Enhanced cooking success. A non-stick wok allows beginners to try out different ingredients and flavors without worrying about spoiling their dishes, fostering creativity and confidence in the kitchen. As they become more consistent with their cooking, they can move on to woks with natural surfaces.

  6. Using less cooking oil. Woks with non-stick coating generally require less cooking oil compared to traditional woks made from materials such as cast iron or stainless steel. This is primarily due to the unique surface properties of non-stick coatings, which prevent food from adhering to the pan's surface during cooking.

  7. Less oil fumes. Utilizing a non-stick wok allows you to achieve the desired flavor and texture in your meals with significantly less oil than a traditional wok. Cooking at lower temperatures with a non-stick wok also reduces oil fume emissions, leading to a cleaner and more pristine indoor environment. This is particularly beneficial in small living spaces with limited ventilation.

  8. Simplified heat management. Non-stick woks are unsuitable for high-heat cooking. As a result, managing heat becomes easier, as the cooking is consistently done at medium or low temperatures. This also decreases the likelihood of burning the food, leading to better results.

  9. Ideal for infrequent stir-frying. For those who stir-fry now and then, the non-stick wok is simple to set up, maintain, and use. Without the concern of rusting, cooks are more inclined to grab the wok for quick stir-fry dishes whenever inspiration strikes.


Disadvantage of Woks with Non-stick Coating


  1. Limitations with high heat. Non-stick coatings break down under intense heat. Most non-stick cookware should not be used at temperatures exceeding 500 degrees Fahrenheit. In stir-frying, cooking temperatures often surpass the limits of the non-stick coating. This restriction could impact the flavor of the food ingredients according to some estimates.

  2. Reduced browning. Browning plays a crucial role in developing flavor and improving the texture of food ingredients, especially when cooking meats and seafood. However, non-stick cooking surfaces, due to their temperature constraints, are less effective at achieving browning. For some, this is a significant drawback of non-stick woks.

  3. Durability. The nonstick coating deteriorates with frequent and repeated use. For those who use their nonstick woks daily or multiple times a week, durability becomes a concern. Even when using low-abrasive stirring spatulas, wear and tear is unavoidable. Replacing a nonstick wok can be both frustrating and costly.

  4. Versatility. Non-stick woks are restricted in the variety of dishes they can prepare because of their sensitivity to heat. Besides being unsuitable for high-heat cooking, they are also not ideal for boiling water or for cooking foods that are highly acidic or alkaline for extended periods.

  5. Less spontaneous. Due to concerns about damaging the non-stick coating, some individuals feel that using a non-stick wok is more limiting and less spontaneous, reducing the enjoyment compared to stir-frying with woks that have natural surfaces. However, these are personal preferences regarding what makes stir-frying enjoyable and pleasurable.

  6. Less effective over time. The coating for non-stick will continue to decline in effectiveness over time, particularly with daily use. This gradually will erode the enthusiasm for stir-frying. Instead of making steady improvement over the stir-frying techniques, for some people, this might cause a regression of the initial enthusiasm.

  7. Releasing chemical fumes. PTFE, the main component of many non-stick woks, is stable and safe below 500 degrees Fahrenheit. At high temperature beyond 660 degrees, PTFE releases fumes contain perfuorinated chemicals (PFCs) and other byproducts.


Summary

Woks with non-stick coatings offer numerous benefits, especially for beginners. They are more forgiving with heat management issues and are simpler to clean. However, they require proper use to prevent damage to the non-stick surface, which can be easily harmed by high temperatures and improper spatula use. Therefore, when choosing a non-stick wok, one should carefully balance their goals and objectives. For some cooks, particularly beginners, a non-stick wok could be an ideal choice. However, for those aiming to master stir-frying, a non-stick wok might not meet their expectations.


Woks with Natural Surfaces


There are many types of woks with natural surfaces as described in this article. Each of them have their pros and cons. However, they share many similarities in their performance, advantages, and disadvantages.


Advantages of Wok with Natural Surfaces


  1. Longevity. Many cooks use a natural wok throughout their lives and develop a deep connection to it due to familiarity and adaptation. They become so accustomed to their wok that it feels like second nature, enriching their cooking experiences. These woks often become family heirlooms, passed down to future generations.

  2. Everyday Use. Natural woks are durable against damage from regular daily use. Their surfaces can endure both physical and chemical challenges encountered during everyday stir-frying without sustaining damage, aside from showing signs of wear and tear, which do not affect their performance throughout their lifetime.

  3. Natural non-stick feature. A non-stick cooking surface can be achieved through different seasoning techniques, like the Spot Seasoning Method. Although this straightforward method is both convenient and effective, it may pose a challenge for novice cooks who are unfamiliar with these methods.

  4. Utilizing a metal wok spatula. A classic metal wok spatula is crucial for stir-frying, as it offers superior mixing and tossing of food ingredients. A natural surface wok is not harmed by a metal spatula, making stir-frying more effective and efficient compared to using a wooden or plastic spatula.

  5. Versatility. A natural surface wok excels in cooking a variety of dishes. Its heat resistance allows it to withstand high temperatures, which is essential for enhancing the flavor and texture of food ingredients. This versatility makes a natural surface wok a multi-functional utensil in the kitchen.

  6. Increased browning. Achieving a sear in stir-frying is crucial for enhancing flavor and adding caramelization and charring. A wok with a natural surface can easily reach this temperature without damaging the wok, unlike a wok with a non-stick coating.

  7. Cost-effective. A wok with a natural surface typically costs less than those with a non-stick coating. They are durable and can withstand frequent use over time, eliminating the need for frequent replacement like non-stick woks. Many of these woks can last a lifetime, making them a more economical investment compared to non-stick woks.

  8. No chemical release. Woks with natural surfaces are not coated with any chemicals to form a non-stick surface, meaning they do not undergo any treatment during cooking that would emit chemical fumes or residues, ensuring a safer cooking environment.

  9. Eco-friendly. Natural surface woks, which lack non-stick coatings, do not emit chemicals that could harm the environment. They do not release environmentally harmful substances like PFOA, which was previously found in Teflon. This chemical is known as a "forever chemical" due to its resistance to natural degradation.

  10. Pleasurable. Woks with a natural surface offer greater versatility, are simpler to use, and are suitable for both indoor and outdoor cooking, providing more flexibility in their application. This enhances the enjoyment of stir-frying, making it more creative and exploratory. Cooks can experiment with various cooking techniques, from low to high heat, resulting in a more enjoyable experience.

  11. Authentic culinary experience. Stir-frying is a high-temperature cooking method that dates back to ancient times. The dishes prepared using stir-frying showcase the hallmark of high-heat cooking, which infuses the ingredients with caramelization and charring, embodying the authenticity of this cooking style. A wok with a natural surface is more likely to deliver this authentic flavor and experience compared to a wok with a non-stick coating.


Drawbacks of Woks with Natural Surfaces


  1. Lack of familiarity. For those new to stir-frying, woks with natural surfaces present an additional challenge. Many individuals are accustomed to non-stick cookware, making cooking with traditional natural surface cookware a novel experience. This can introduce further obstacles in their learning journey, potentially discouraging beginners who are cooking for the first time.

  2. A more challenging learning curve. A natural surface wok presents a more challenging learning curve for stir-frying. Mastering the seasoning of a wok to develop a non-stick cooking surface can be a hurdle to incorporating stir-frying into daily cooking habits. Cleaning a wok with severely burnt food can be very discouraging.

  3. Learning to season a wok is essential. There are various techniques for seasoning a wok, and the method may vary depending on the type of wok. Some techniques are more effective than others. Beginners may lack the experience to select the best method for their wok's natural surface, leading to confusion and disappointment.

  4. Challenging to clean. Natural surface woks can be hard to clean when food sticks and burns onto them. Many beginners with this type of wok may be unaware of the most effective cleaning techniques. It requires practice and experimentation to discover the best and most efficient way to clean a severely burned wok. Once a cook has acquired this knowledge, cleaning becomes easy and straightforward.

  5. Heat management. When using woks with natural surfaces, there is a tendency for cooks to apply excessive heat during stir-frying instead of strategically managing when to use high heat. This often results in burnt food ingredients and an excessive release of oil fumes during cooking.

  6. Burned food. New stir-fry cooks often hear that high heat is essential for achieving the elusive wok hei. As a result, when using a natural surface wok, they tend to use the maximum heat their burner can provide. This often leads to burning the food, resulting in disastrous dishes that cause frustration and disappointment for first-time stir-fry cooks.

  7. Excessive oil fumes. Managing heat can be difficult for those new to stir-frying. It's common to instinctively use too much heat, leading to the emission of oil fumes in the surrounding area. Many kitchens do not have efficient ventilation systems, resulting in an unhealthy environment and greasy surfaces. This issue can be resolved with improved heat management, a skill often underdeveloped in novice stir-fry cooks.


Summary

Woks with natural surfaces offer benefits compared to woks with non-stick coatings, yet they also present challenges that might be discouraging and frustrating for cooks new to stir-frying. However, many of these challenges can be addressed as novice cooks gain experience in stir-frying ingredients with proper heat management, seasoning the wok, preventing burned food, and cleaning the woks. For those committed to stir-frying, woks with natural surfaces are a better choice than those with non-stick coatings.


Charts comparing non-stick woks to natural surface woks



Click to Expand Chart
Click to Expand Chart



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