Woks

Why Wok Materials Matter

The material of a wok affects how quickly it heats and how your food cooks. To give you an idea, here's a comparison of Mandaue Foam’s stainless steel and ceramic non‑stick woks.

Stainless steel woks – Durable and rust‑resistant, these are easy to clean and ideal for everyday use. They come in flat‑bottom and handled versions, making them versatile for different stove types and cooking styles.

Ceramic non‑stick wok – Lightweight and quick‑heating, this option distributes heat evenly and is easier to clean. It works well for quick stir‑fries, especially on gas, electric, or induction stoves, and suits cooks who prefer minimal seasoning and fuss‑free maintenance.

Wok Sizing Sweet Spot

For larger meals, the 43 cm stainless steel wok is ideal. Its depth handles big servings while keeping the flame steady.

For smaller kitchens or condo living, the 30–32 cm ceramic non‑stick wok offers a compact, lightweight option for quick stir‑fries and daily cooking without heavy lifting.

Performance and Cooking Benefits

A good wok isn’t just for stir‑fries. It also handles various cooking styles, making everyday meals easier.

One pan, many uses – Perfect for deep‑frying, steaming, braising, and quick stir‑fries, so you need fewer pans for different dishes.

Fast heat‑up – Stainless steel and ceramic non‑stick options at Mandaue Foam heat evenly so you can start cooking in minutes.

Oil‑efficient cooking – High curved sides reduce oil use and still deliver even browning for daily meals. The ceramic non-stick surface makes cleanup easy and stops food from sticking during stir-fries.

Signature flavor – Achieves the smoky depth known as wok hei, especially when stir‑frying vegetables, noodles, or proteins.

Space‑saving design – The wide base and tall sides let you cook generous portions without switching to multiple pots or pans.

Seasoning and Care Cheat Sheet

Seasoning strengthens your wok’s non-stick surface and boosts its flavor performance—it’s essential for lasting results.

Here are a few simple care steps to prepare your wok for cooking.

Material	Care Tips
Stainless Steel	Clean with warm, soapy water after each use. Avoid harsh chemicals to keep the shine and prevent damage. Dry thoroughly before storing.
Ceramic Non‑Stick	Hand wash using wood, nylon, or silicone utensils with warm, soapy water. It is not dishwasher or oven-safe. To protect the coating, avoid metal tools.

Bonus Tip: After any wash, dry your wok with heat and apply a thin layer of oil. This seals the surface, enhances your seasoning, and helps prevent rust or wear.

Frequently Asked Questions (FAQs)

Is Stainless Ok for High‑Heat Stir‑Fry?

Yes. Stainless steel woks can handle high heat but need more oil and proper technique to prevent sticking. They won’t develop wok hei (smoky depth) like carbon steel, but are durable for daily use.

Can Mandaue Foam Woks Be Used on Induction Cooktops?

The 30 cm Stainless Steel Flat Bottom and Ceramic Non‑Stick Woks work with induction cooktops, while the 43 cm Stainless Steel and 34 cm Woks with Handles do not.

Can I Use Non‑Stick Woks Over 260 °C?

No. Non-stick coatings may break down above 260 °C. For very high-heat searing, use stainless steel instead, and keep non-stick pans for moderate-heat cooking.