What is the difference between a wok and stir fry pan?

While woks and stir-fry pans are both used for stir-frying, there are some key differences between the two.

Shape: Woks are typically round with a wide bottom and a narrow opening at the top. This shape helps to distribute heat evenly and allows for quick and easy tossing of food. Stir-fry pans, on the other hand, are typically flat-bottomed with a more gradual slope to the sides. This shape makes them better suited for tasks like pan-frying and sautéing, where you need to have more control over the heat and the amount of surface area that the food is in contact with.

Material: Woks are traditionally made from carbon steel, which is a good conductor of heat and can reach high temperatures quickly. However, carbon steel woks can be difficult to season and maintain. Stir-fry pans, on the other hand, can be made from a variety of materials, including aluminum, stainless steel, and nonstick coatings. These materials are easier to care for than carbon steel, but they may not conduct heat as well or reach as high temperatures.

Size: Woks are typically larger than stir-fry pans, which makes them better suited for cooking large batches of food. Stir-fry pans are more versatile and can be used for a wider range of tasks, including cooking smaller batches of food, pan-frying, and sautéing.

Ultimately, the best choice for you will depend on your individual cooking needs. If you want a traditional wok for stir-frying, choose one made from carbon steel. If you're looking for a more versatile pan that can be used for a variety of tasks, choose a stir-fry pan made from a different material.