Chefs know to use the right tool for the job for faster, safer, and overall more enjoyable cooking. In that vein, sometimes you need a wok, and sometimes you need a frying pan. On the face of it they both kind of achieve the same things… kind of, but not quite. When should you reach for one and not the other? And, do you need both? Cutting to the chase, yes, you do need a wok and a frying pan. Here’s why.

The wok is designed to have a large cooking surface and fast heating and quick cooking abilities. It’s excellent for cooking many things, but maybe no other dish is as wok-friendly as the stir fry. A variety of ingredients all cut to the same size, then quickly cooked over fierce heat in a wok… perfect. 

Traditional woks have a curved base for fitting in wok burners, with flat-based versions used on home cooktops.

Woks are lightweight and highly manoeuvrable, and the best material is black carbon steel. That’s because it’s quick to heat and has high heat tolerance. Plus, it develops a naturally non-stick patina over time.

Like the wok, frying pans have been around for thousands of years. With a much shallower side profile than a wok and a heavier, flatter base, frying pans are versatile and can be used for pan and shallow frying, sautéing, searing, and making pan sauces. 

Frying pans come in a variety of materials and finishes; chefs prefer blackened carbon steel for the same reasons this material makes a great wok. A carbon steel frying pan can also go from the stove top and straight into the oven with ease and they’re lighter than, say, cast iron.