The material/type of wok (or any cooking vessel) you choose depends on what you want to cook. You can also get different types of woks and pans that suit your cooking needs.
Personally, I'm using a handled carbon steel wok that you'd often see in chu char (Chinese stir-fry) stalls. Some warungs also use it, though aluminum still seems to be the preferred choice among Malays and Indians. Carbon steel is the best type of wok for stir-frying, most Chinese chefs will vouch for it. And it's also the cheapest among all woks. Got mine for RM 15 from Shopee (around 33 inches, Rhino brand), I've seen them in Econsave for around RM 30. If you're in Klang Valley, NSK stocks them as well (heard they're very cheap too). Surprisingly, many major supermarkets and even pasar pagi/malam vendors don't sell them nowadays (in my urban area, at least). Before anyone scoffs at the seemingly ridiculously low price tag, here are the pros and cons:
CARBON STEELPros:
- This is THE wok for stir-frying. Compared to other types of woks I've used (non-stick, aluminum, stainless steel, enamel), this churns out the most wok hay.
- It's cheap and durable; you can even pass it down to future generations, like how those mat sallehs treat their cast irons as family heirlooms. Check out those decades-old char kway teow stalls for living proof.
- Confirm can tahan high heat. In fact, it thrives in high heat.
- Also perfect for frying fish (a nightmare for many home cooks), especially after it's developed the non-stick patina layer. You will still need oil, but it's significantly much easier to flip your food.
- The more frequent you use your carbon steel wok, the better it gets (with proper maintenance, of course).
- If your wok is thin, it conducts heat very fast, so it can easily reach high temperatures (i.e. smoke point) in less than a minute or two. It also cools down quickly, can be washed soon after you remove the food from the wok. This also comes with a major downside though, refer to the cons section.
- Compared to cast iron and multiple-ply stainless steel, it's quite light, so it's easier to lift and maneuver (and perform wok flips, if that's your thing).
Cons:
- If you have a thin wok like mine, it doesn't retain heat very well. Not so ideal for searing thick chunks of meat. Also, more prone to uneven heating.
- Reactive to acids. If your wok is well-seasoned, it can still handle weak acids for a short period of time. Tomato sauce is fine, but definitely not asam curry, vinegar pig trotters and the like. For such foods, I like to use an old-fashioned clay pot
- Needs to be seasoned and maintained, or else it will rust
It's actually a simple process (google it), but can be a hassle for some. TIP: remember to oil your entire wok, including the bottom and the handle, if you're not using it for a prolonged period of time.
- Your food will definitely stick in your first few attempts, even when the wok is seasoned. I remember the first dish I made with my carbon steel wok was deep fried lekor. Heck, the lekor stuck to the wok even when it's drenched in a pool of hot, bubbling oil. The point is, seasoning has to be done repeatedly before the wok becomes truly non-stick. So, if you don't have the time and effort to condition your wok, then carbon steel isn't the right material for you. TIP: Before the patina develops, you can still use it to cook other non-protein and non-starchy foods like veggies, or even make shallot/garlic oil, which is a great way to feed your hungry new wok.
Anyway, my wok is cheap not because of the quality (been using it frequently for 3 years, it's virtually non-stick now, and gets better with every use), but because it's thin and comes unseasoned. You can also get the pre-seasoned ones for around RM 80, I've even seen certain brands selling them for hundreds of ringgit (literally the same price as zebra stainless steel). They usually have a thicker build too, but keep in mind that it's also heavier. For induction users, remember to get a flat-bottomed wok.
My experience with other woks:
STAINLESS STEEL- This is actually the most versatile of all, it can handle all kinds of foods and cooking methods. If you have room for only one cooking vessel, this is it.
- It doesn't need seasoning or maintenance, and it's very sturdy.
- Moderate heat conductivity. Stainless steel itself is a poor heat conductor, so there's usually an aluminum layer or two sandwiched between the stainless steel layers.
- The thicker woks can retain heat quite well, good enough for searing.
- Still got wok hay, but cannot compare to the good ol' carbon steel.
- It will never be non-stick, so you'll have to rely on heat control, good technique and plenty of oil to ensure that your protein comes out in one piece.
- The higher quality ones can be reeaalllyy pricey, especially if it's branded.
NON-STICK- As mentioned by others, only good for frying eggs lah. Maybe crepes too. Or boiling water. Basically low heat cooking.
- Still gotta give credit where credit's due: cooking requires minimal oil, and it's easier to flip sticky foods, so it's still a handy tool for beginner cooks or anyone particular about oil intake.
- High heat will destroy the non-stick layer, so no wok hay.
- No matter how delicately you treat it, or how expensive it is, it's still going to expire someday.
- Scratched teflons are known to release harmful substances.
- Those so-called ceramic non-stick, marble, maifan stone etc are actually still coated with chemicals/teflon. My ex-housemate had a marble one, sama je as teflon, but heavier.
- I've never used those hexagon/beehive coating pans myself; there are both good and bad reviews about it on the Internet. Even Gordon Ramsay is endorsing it lol.
ALUMINUM- Conducts and releases heat very, very, very fast. Burned my food several times when I first used it, so while it can survive under high heat, do exercise with caution.
- Got wok hay, but somehow lacks depth compared to carbon steel.
- Will never be non-stick. But your proteins should crisp up quickly and nicely, if you control your heat and timing well.
- One of the cheapest woks that require no special maintenance.
- Probably the lightest type of wok in the market.
- Aluminum is said to leach toxins into food, but there are also some studies that disprove that.
ENAMEL STEEL- Note: This is different from enamel cast iron (think La Creuset). Never used it before, so not going to talk about it.
- Moderate heat conductivity and retention.
- Apparently, the enamel is supposed to be non-stick, but my ikan goreng still sticks all the time...
- Don't let the metallic sheen fool you, it's supposed to be used with wooden/silicone utensils to protect the enamel layer.
- Slightly more expensive than aluminum, but it's still a budget wok that's easy to use and keep.
- Low quality enamel is notorious for containing heavy metals.
CLAY- Personally, I've only used a clay pot. But there are clay pans that resemble woks too.
- Conducts heat very slowly (took around 3-5 mins to heat up the oil to saute garlic)
- Excellent heat retention. My curry still simmers for another 5 mins with the lid on AFTER I turned the heat off.
- Can be used as a nice serving pot. No need to transfer food to another plate.
- Able to withstand thermal shock. Won't warp or crack easily when you submerge a hot pot in cold water, or when you subject it to sudden temperature changes. Nevertheless, try not to do that to any cookware, no matter how good the resistance is.
- Other than making curries and stews, it's great for cooking rice, especially if you like the crusty parts. Just be sure to keep an eye on the time and heat.
- The glaze is kinda non-stick. Like, the food still sticks, but still comes off relatively easily.
- Price can range from cheap to expensive, depending on the design, glaze, size, material, craftmanship etc. Mine is a 1.8 L pot glazed only on the inside, the exterior is made of porous, undecorated and unglazed clay. Costed around RM 40. The bottom can become sooty if directly exposed to flames (especially if not fully combusted), and cannot be washed off. Doesn't affect the food though.
- Biggest drawback: Fragile.