What Is The Best Oil To Use With A Wok?
The best oil to use with a wok is peanut oil due to its high smoke point and mild flavor. It withstands the intense heat of wok cooking without burning and complements most Asian dishes. Other suitable oils include avocado, canola, grapeseed, and refined sunflower oil.
If you’ve ever tried cooking with a wok and thought, “Why doesn’t this taste like takeout?” — you’re not alone.
I remember the first time I fired up my wok. I had the veggies, the sauce, the heat cranked up high… but something was missing.
Turns out, it was the oil.
Not all oils are created equal—especially when you’re cooking with a wok.
The type of oil you use can totally change the flavor, the texture, and how well your ingredients cook at high heat.
So, if you’re wondering what the best oil is to use with a wok (and which ones to skip), I’ve got you.
Let’s dive into the best options to make your stir-fries sizzle just right.
Why Oil Choice Matters in Wok Cooking
Woks are built for high-heat cooking, often reaching temperatures above 400°F (204°C).
That’s why not every oil is up to the task.
Using an oil with a low smoke point (the temperature at which it starts to burn and break down) can lead to bitter flavors.
Smoke-filled kitchens, and even health concerns due to toxic compounds released at high temperatures.
What You Want in a Wok Oil:
- High smoke point (400°F or higher)
- Neutral or complementary flavor
- Stability under heat
Best Oils to Use With a Wok
1. Peanut Oil
- Smoke Point: ~450°F (232°C)
- Flavor: Mild, slightly nutty
- Why It’s Great: Peanut oil is a favorite in Chinese cuisine for a reason. It handles high temperatures well and adds a subtle depth without overpowering the dish.
2. Canola Oil
- Smoke Point: ~400°F (204°C)
- Flavor: Neutral
- Why It’s Great: Affordable and readily available, canola oil is perfect for stir-fries when you want the ingredients—not the oil—to shine.
3. Avocado Oil
- Smoke Point: ~520°F (271°C)
- Flavor: Mild and buttery
- Why It’s Great: One of the highest smoke points of all cooking oils. It’s also rich in healthy fats, making it a heart-friendly option.
4. Grapeseed Oil
- Smoke Point: ~420°F (216°C)
- Flavor: Light and neutral
- Why It’s Great: Grapeseed oil heats quickly and evenly. It’s a solid choice when you need clean, crisp results without added flavor.
5. Sunflower Oil (Refined)
- Smoke Point: ~440°F (227°C)
- Flavor: Neutral
- Why It’s Great: Excellent for those who want a budget-friendly, high-heat oil that doesn’t interfere with other flavors.
6. Refined Coconut Oil
- Smoke Point: ~400°F (204°C)
- Flavor: Mild coconut note (less than virgin coconut oil)
- Why It’s Great: For Southeast Asian dishes, refined coconut oil can enhance flavor. Make sure it’s refined—not virgin—for wok use.
Oils to Avoid for Wok Cooking
Extra Virgin Olive Oil
- Smoke Point: ~375°F (190°C)
- Breaks down quickly under heat and has a strong, distinct flavor that doesn’t pair well with most stir-fries.
Butter or Ghee
- While ghee has a higher smoke point than butter, both can brown too quickly and aren’t ideal for fast stir-frying techniques.
Sesame Oil (for cooking)
- Toasted sesame oil has a very low smoke point. Use it as a finishing oil—drizzle it over the dish after cooking for rich aroma and flavor.
How to Use Oil in a Wok (Tips for Success)
- Always Preheat the Wok First: This helps achieve the “wok hei” (breath of the wok), a smoky sear that defines great stir-fry.
- Add Oil After Preheating: Swirl it to coat the entire surface evenly.
- Use the Right Amount: Too little oil can lead to sticking, too much can make your dish greasy.
- Don’t Crowd the Pan: Stir-frying in small batches allows better heat control and caramelization.
Match Oil to the Cuisine and Ingredients
Choosing oil based on the dish type or flavor profile enhances the outcome.
- Chinese Stir-Fries: Peanut or canola oil
- Thai or Malaysian Dishes: Refined coconut oil or avocado oil
- Neutral Recipes: Grapeseed or sunflower oil
- Health-Conscious Meals: Avocado oil or a small amount of extra-light olive oil (not extra virgin)
Final Thoughts: Choose the Right Oil for Better Wok Cooking
The secret to flavorful, restaurant-style stir-fries often starts with the right oil.
Choose one that can handle high heat, complements your ingredients, and won’t break down during cooking.
While peanut and avocado oil lead the pack, other options like grapeseed, sunflower, and canola are all wok-worthy choices.
Take the time to match your oil to your dish and you’ll instantly elevate your cooking game—whether you’re whipping up lo mein, fried rice, or spicy noodles.
FAQs About Wok Cooking Oils
Q: Can I use olive oil in a wok?
A: Extra virgin olive oil isn’t suitable due to its low smoke point. If you must, use light or refined olive oil—but other high-heat oils are better choices.
Q: Is sesame oil good for wok cooking?
A: Use sesame oil as a finishing oil—never for high-heat stir-frying.
Q: What’s the healthiest oil to use with a wok?
A: Avocado oil offers the best combination of high smoke point and heart-healthy fats.
Q: How much oil should I use in a wok?
A: Generally 1–2 tablespoons, depending on the recipe and portion size.
Q: Should I use a different oil to season my wok?
A: Yes. Use flaxseed oil, canola, or grapeseed oil for seasoning due to their polymerizing properties.