1. Heat Conductivity: Determines Cooking Efficiency and Evenness
- Prioritize "composite bottom" woks (e.g., stainless steel + aluminum + copper). The middle aluminum/copper core conducts heat quickly, while the outer stainless steel layer is heat-resistant and compatible with various stovetops.
- Pure iron woks conduct heat quickly but are prone to burning. Pure stainless steel woks conduct heat slowly and require medium to low heat. Choose a balance based on your cooking habits.
2. Weight: Affects User Comfort
- For women or those who frequently toss food in the wok: Choose an iron wok, non-stick pan, or aluminum alloy wok under 3 catties.
- For those who frequently stew and prioritize heat retention: Choose a cast iron wok (3-5 catties), but consider arm strength and storage space.
3. Coating/Process: A Matter of Safety and Lifespan
- Non-stick pans: Look for "food-grade Teflon coating" (must pass national GB 4806.10 certification), reject cheap, no-name brands;
- Uncoated pans: For iron pans, check the "seasoning process" (factory pre-seasoning is more worry-free), for stainless steel pans, choose 304 or higher grade material (the pan body has a stamped marking).