Sauté your way with this $ 17 carbon steel wok

You’ve probably come across cast iron, non-stick, or All-Clad stans who say their favorite type of pan is the only one you need, but the world is more complicated than that. Everyone should probably own a nonstick skillet for cooking eggs and a steel or cast iron skillet for everyday cooking. But when it comes to woks, there is only one correct material, and that is carbon steel.

Woks are typically used for stir-fries, and this type of cooking requires three things: a slippery surface, quick heat settings, and easy maneuverability to shake your meats and vegetables while cooking. Only carbon steel offers all three factors in spades. When properly seasoned, carbon steel pans are as non-stick as anything on this side of Teflon. They’re usually quite thin and don’t hold heat for too long, meaning you can adjust your temperature on the fly. And since they’re relatively light, you can also grab and shake them much easier than a heavy steel or cast iron pan.