Neoflam Wok Review
Neoflam is a South Korean cookware manufacturer that began in 1990, and specialize in functional and beautifully designed products. We’ve been testing out the Neoflam Wok for the past 3 weeks, with stir frying, steaming, braising, boiling and deep frying.
Since we specialize in Asian cooking, we are often asked for advice on buying a wok, “What is the best wok"” The answer really depends on your cooking experience, cooking style, how many you cook for, what types of foods you cook and what kind of stovetop do you have.
There are light cast iron or carbon steel woks with round bottoms for high-end gas stoves. I recommend these for people who really love the authentic, traditional wok experience. Then, there are hard anodized woks that are great for the beginner no-fuss cook that stir-fry lots of vegetables. Different woks for different folks!
Neoflam Cast Aluminum Wok with Ecolon Coating is great for:
Cooking for 4 or more people: a 14″ diameter wok means a lot of food can fit in the wok, plenty of space to toss and flip ingredients during a stir fry.
Gas or electric stovetop (not induction friendly)
Large stove – because the wok is so big, you really need a large stove (our 30″ stove is perfect size) with plenty of room between the heating elements. This wok would be too crowded on a very small stovetop.
Beginner and intermediate level cooks, who stir fry a lot of seafood and vegetables (I’ll tell you why, a little later)
All ages – the cast aluminum with ceramic coating means that the wok is ultra light. Anyone can cook with the Neoflam wok (versus something like an All-Clad Stainless Steel wok that requires strong hands and wrists to lift and handle)
My thoughts about the wok:
Weight of Wok
PRO: It’s so light! I can lift the wok very easily. It still requires 2 hands to lift the wok, because of the handles, which are “ears” on either side of wok vs. one long hand...