Most home chefs neglect the wok in favor of pots and pans. A wok is something of a hybrid between the two, and a staple of the American cookware experience. You have the wide, flat bottom surface of a pan, which facilitates quick and even heating, making it ideal for stir-frying, sautéing, searing, and shallow frying. At the same time, the deep sides resembling a pot allow for the containment of liquids, making it suitable for boiling, steaming, or braising. While usually reserved for Asian cuisine, these are quite versatile pieces of cookware. Here are a few of the best in industry:

HexClad Hybrid Wok

HexClad’s wok truly feels like a combination of a pot and pan. The shape is almost a perfect half circle. 12 inches wide and 3 inches deep, you have a lot more room in here that what it looks like at first glance, and is very reasonably priced, ranging from $119 to $179 depending on size and accessories.

The product is available in a variety of sizes, and you can purchase a lid to go along with it. In most instances, I use my woks without a lid, but certain high-heat cooking situations call for it. You’re giving yourself more versatility which is always a plus. Speaking of versatility, you can make anything from stir fry to soup in this.

Breville Hot Wok

Usually when we discuss products on here, they are variations of the same thing, save for the material. This is truly a unique product. The Breville Hot Wok is 14″ wide with a 6-quart capacity. The butterfly system spreads heat evenly across the wok, and the thick aluminum walls retain it.

But let’s not bury the lede here. This wok does not require a stovetop, as it is fully electric. It’s 1500 watt power heats up to 425 degrees, and there are 15 precision heat settings to ensure you get exactly what you’re looking for. Breville stresses how their electric product resembles the benefits of gas cooking with the ease of electric. At only $150, it is a well-priced product for what you get.

Smithey Wok

In terms of space, the Smithey Wok gives you the most room to work with. At 12.5 inches wide and 7.5 inches deep, you can fit a lot of ingredients in here. As with most Smithey products, it also comes pre-seasoned. I think the shape of it is very interesting. Above we saw woks that were more curved in nature, while this is two separate shapes. It’s interesting because when it comes to merging a pot and pan, there are clearly two schools of thought. I think that each recipe will have one design that works better than the other, but I cannot say with confidence that one is actually better than the other.

Woks have become nothing short of a kitchen essential for me. A pot and a pan can get you a long way, but mixing in kitchen utensils like this really opens doors for all sorts of culinary versatility. While woks are most commonly used for traditional Asian cuisine, it’s also good for a nice pasta or soup dish. As always, happy cooking!