Choosing the right wok could be confusing, and I receive many questions regarding wok selection. However, the most important criterion is to select a wok with a natural surface that could be seasoned repeatedly to achieve a non-stick cook surface. There are four common types of natural surface for woks: carbon steel, cast iron, light cast iron, and stainless steel. They are all suitable for seasoning to create a non-stick cook surface using my spot seasoning method. Each type of surface has its pros and cons, and personal preferences play an important role in selecting the type of surface that is most suitable for individual circumstances. However, when they are properly used and managed, all four types perform well in the home kitchen for stir-frying as well as other cooking functions. In this video, I provide a brief introduction to the different characteristics of these wok surfaces.