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Why Use a Wok With a Round Bottom?

by R7eagle | Last Updated:  May 7, 2021
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I thought I knew everything about woks, after all, I have been using flat-bottomed woks for years. Then I discovered the round-bottomed wok!

Through my research, I found that round-bottomed woks have certain advantages that the flat-bottomed woks don’t have. I am not saying that one type of wok is better than the other. I am saying that each type of wok has a distinct set of advantages and disadvantages.

Here are some interesting facts about round-bottomed woks:

  • stir-frying is easier in a round-bottomed wok
  • round-bottomed woks do not warp
  • wok ladles and spatulas work better in round-bottomed woks

In the table below are some of my highest recommended round-bottomed woks. I suggest you go to Amazon and read the reviews on those that you would be interested in. In that way, you will be most informed as to the wok that would most likely fit your needs.

Prices pulled from the Amazon Product Advertising API on:

Stir-Frying is Easier in a Round-Bottomed Wok

The heat distribution in a round-bottomed wok is more linear than a flat-bottomed wok. This direct heating from the very bottom of the wok to the top edge makes it much easier to toss and stir fry your ingredients.

Round-Bottomed Woks Do Not Warp

Round-bottomed woks are – of course – round! Round-bottomed woks are impossible to warp, because of the distribution of the iron and carbon molecules in the rounded surface.

The heat is evenly distributed up the sides of the wok in a linear fashion. Flat-bottomed woks, on the other hand, can have hot spots at the bottom of the wok because of the flat shape, which makes them susceptible to warping in high heat conditions.

Wok Ladles and Spatulas Work Better in Round-Bottomed Woks

Most wok utensils are designed for round woks. The edges of wok ladles and spatulas conform to the surfaces of round-bottomed woks. Wok spatulas have curved leading edges. The curved leading edge does not conform well to the bottom surface of a flat-bottomed wok.

The bottom line is that the shape of utensils should not be the deciding factor in your wok purchase. It is better to shape the utensils to the wok rather than the wok to the utensils.

Below are some of the woks spatulas that I can recommend. I have used them all.

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Out of all the wok spatulas above, I really like the teak wood spatula shown below. The angle of the end of the spatula fits perfectly against the side of the wok. In addition, I can scrape the food from the sides and bottom of the wok without scratching the patina off.

FAAY 13.5” Stir Fry Wooden Spatula for RIGHT Hand, Ergonomic Handle Saute Paddle, Healthy Wood Turner, Handcraft from High Moist Resistance Golden Teak, Compatible for Non Stick Wok and Stir-Fry Pan

Additional Information about Round-Bottomed Woks

Woks have been used for over 3,000 years in China.  The first wok was a round-bottomed cooking vessel.  Most of the original woks were hand-hammered.

Today, wok use is most prevalent in South China, particularly Guangdong Province.  However, it is one of the most common cooking utensils in all of China and many parts of Asia, as well as becoming a favorite throughout the world.

Most commercial restaurants that use woks use round-bottomed woks. These restaurants usually have special stoves that generate a great deal of high heat. Carbon steel woks are the choice of professional chefs.

Woks are able to accommodate a wide range of different cooking techniques:  stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts. Spatulas or long-handled utensils (such as wok ladles) are used when cooking with woks. Since woks get very hot in the traditional method of cooking, the extended handles allow cooks to work with the food without getting burned.

Chinese Hand Hammered Iron Woks and Stir Fry Pans, Non-stick, No Coating, Less Oil, 章丘铁锅，舌尖上的中国，A bite of China (36CM, Black Seasoned with help handle)
  • Chinese wok, made in China. Our woks have been through 12 processes, 36,000 times of hand-hammering. It shines like a mirror. You can see all the hammer prints but hardly feel them. Mirror surface allows ingredients to slide smoothly inside the wok.
  • Our woks have no coating nor painting. You dont have to worry about the nonstick coating falling off.
  • Iron is reactive, and it will form a protective layer of iron oxide. The longer it is used, the more nonstick it is.
  • After going through thousands of times of experiments, we found the classic concaveness, not too shallow, not too deep, just right for heat conductivity, and the best shape for stir-frying.
  • Products require seasoning before use, blue-black wok is pre-seasoned, and you only need to wash it and oil it. For silver woks, you need to season them by yourself. We have a detailed tutorial video and we encourage you to season it by yourself to see the miracle process.
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If you are considering purchasing a hand-hammered wok, make sure that the rivets that attach the helper handle are riveted like the POW wok pictured below.

carbon steel cookware

Round-bottomed Woks Have Many Advantages

  • Round-bottomed woks do not warp.
  • Round-bottomed woks distribute heat more evenly, from the bottom and up the sides of the wok.
  • Round-bottomed woks are easier to use for stir-frying.
  • Round-bottomed woks work very efficiently with gas stoves.
  • Round-bottomed woks enable the traditional round spatulas or ladles to pick up all the food at the bottom and toss it around quickly.
  • Round-bottomed woks can get hotter than flat-bottomed woks.

Round-Bottomed Woks Have a Few Disadvantages

  • Round-bottomed woks can wobble on a gas or electric stove. (A wok ring can help with that problem.  See below.)
  • Round-bottomed woks do not work well on electric ranges.

Here is a Flat-Bottomed Wok With an Inner Round Surface!!

Golly, you have hybrid cars, and now you have a hybrid wok! This wok is cast iron and is unusual because it has a flat, outer surface to contact the stove but a curved, inner surface. You have the best of both worlds! You can use this wok on a grill, gas stove, electric glass or porcelain stove, or an electric coiled stove.

After cooking, clean the cookware using a stiff brush and hot water, then rinse and towel dry. To remove stuck-on food, boil water in the cookware for a few minutes to loosen residue, then rinse and towel dry.

Do not put cold water into the hot cookware.  Do not let it air dry before cleaning.

Additional Tips

Do NOT buy a stainless steel wok. The food will always stick. For heaven’s sake, never buy an anodized aluminum wok either. EVERYTHING sticks to it, especially eggs, which are used in Chinese fried rice. This applies whether you purchase a flat-bottomed or a round-bottomed wok.

Do not buy woks that are pre-seasoned or non-stick unless it is made of cast iron. The non-stick surface can burn off with high heat over a length of time. This can be unhealthy and very costly. You do not want to buy a new wok every time the surface wears away or risk unhealthy cooking.

The non-stick surface of the cast iron wok made by Lodge seems to work just fine. Amazon’s brand of cast iron woks recommends that you not use metal utensils on the surface of their wok.

Carbon steel woks do not break if you drop them.  Carbon steel cookware is not as brittle because of the ratio of carbon and iron. Carbon steel contains only about 1-2% carbon, whereas cast iron has a higher ratio of carbon to iron.  Carbon steel is also lighter weight.

Here is another point I found during my research. Using either a flat-bottomed or round-bottomed wok on an electric range or stove does not get hot enough. Some people suggest that you would be better off using a carbon steel pan or skillet for stir-frying.

Wok Burners

If you are serious about stir-frying with a round-bottomed wok, I recommend you investigate wok burners. Check Amazon for availability. These burners are made for woks, and they get very hot! To the right is the Eastman Outdoors 90411 Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs.

This burner will generate more than enough heat for your round-bottomed wok. It is excellent for picnics or large gatherings. It is not intended for indoor use.

  • 65,000 BTU Clean-burning, fuel-saving Revolution Burner, exceeds industry standards! Burns hotter, cleaner, and more efficient than other burners
  • Includes CSA approved adjustable propane regulator and hose with burner safety shut off. Ensures the safe flow of pressure and gas
  • Handles Woks up to 18” diameter and Pots up to 36 Quarts. Durable wok brackets support your wok and pots with a sturdy hold
  • The legs easily adjust from 18” for large pots and up to 26” ideal for woks, skillets, and smaller pots. Legs are totally removable for compact storage
  • This burner is perfect for backyard cooking, camping, tailgating, and more, just attach the legs and hook the hose up to a propane tank (not included), and you’re ready to go! This burner is for outdoor use only

Wok Rings for Round-Bottomed Woks

Wok Rack Wok Ring is Suitable for All Woks,7¾-Inch and 9¾-Inch Reversible Size (1)

Some say that you can use a wok ring with your wok. The problem with a wok ring is that it keeps the wok away from the heat source. If you are trying to get the heat on the wok as high as possible, then the wok ring will be working against you. Wok rings work best when used with a gas stove.

Here is the trade-off. One hand the wok if you use a wok ring it will be further from the source of the heat and it will take a little longer to heat the wok. On the other hand, the wok will be more stable on your stove.

I would prefer that the wok be more stable on my stove from a safety standpoint, so my vote is “use a wok ring”.

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Cast Iron Wok Rings for Round Bottomed Woks

Cast iron wok rings or supports are much heavier than the stainless steel wok rings shown above. Cast iron wok rings will sit more firmly on your stove and will not move as much as the lighter weight stainless rings.

The one disadvantage of a cast iron wok ring or stand is that they are heavy. On the other hand, the one advantage of the cast iron ring is that they ARE heavy! These cast iron wok stands will pretty much stay where you put them. Below are some of the cast iron wok stands that I like. Remember that they should only be used on gas stoves.

Prices pulled from the Amazon Product Advertising API on:

Stay Away From Teflon or Chemically Coated Woks

With Teflon-coated woks, the coating can come off with high heat and the fumes are very toxic – taboo for Asian cooking! Just stay away, far away, from anything with Teflon.

A lot of manufacturers have avoided Teflon coating their woks but are using other forms of coatings, and only time will tell if these will become toxic. Just stay away from anything that is not carbon steel or cast iron, and you should be ok.

Recommended Reading

  • What is the Best Oil to Use With a Wok?

    Using the right oil for your stir-fry is the first step to a wonderful dish. No matter what oil you choose, try to use organic oil which does not have any GMO ingredients.

  • What Kind of Wok is Best for an Electric Stove?

    The Best wok for a glass or ceramic top is a flat-bottomed carbon steel wok. Review this article to see why.

  • How to Clean a Wok with Rust

    Cleaning rust off of your wok can appear to be a chanllanging task. However, if you follow these steps it will be as easy as pie!

  • How to Make Popcorn in a Wok

    If you want to know how to make the Best popcorn in the world with your wok then follow these simple instructions. Egg not included!

  • How to Clean a Cast Iron Wok

    Here is a easy step-by-step tutorial on how to clean your cast iron wok. No special tools or dangerous cleaning chemicals are needed!

  • What is a Mandarin Wok?

    Mandarin woks usually have only one long handle. This long handle is made of steel with a wooden or bamboo insert or can be without an insert. I also go over Cantonese and POW woks.