Choosing the Right Wok Pan for Your Kitchen

Whether you’re running a fast-paced commercial kitchen or spicing up your home-cooked meals, the wok is a powerhouse. But not all woks are the same. The shape, material, and handle style can make a big difference depending on how—and what—you cook.

Here’s a guide to help you choose the right wok for your needs, with tailored product recommendations from Restaurantware.

Best for: High-heat stir-frying over open flame or wok burner
Why: The rounded base lets heat concentrate in the center and flow up the sides—ideal for flipping, searing, and stir-frying with minimal oil.

Use it if:

• You're working with a gas burner or commercial wok range.

• You’re making dishes like fried rice, lo mein, or pad thai.

Note: Not ideal for flat stovetops. You’ll need a wok ring for stability.

Best for: Electric or induction cooktops
Why: The flat surface sits flush against flat burners, allowing consistent heat distribution.

Use it if:

• You're cooking on a flat-top range.

• You prefer more surface area for browning or shallow frying.

Great for sautéing, pan-frying, and braising.

Best for: Low-fat cooking with easy cleanup
Why: Non-stick coating makes it easier to cook delicate proteins and sticky sauces without burning or sticking.

Use it if:

• You want to cook with less oil.

• You're preparing eggs, tofu, or noodle dishes.

Avoid high heat—it can damage the coating.

Best for: Traditional, high-temperature Asian cooking
Why: The textured surface helps grip food and oil, making stir-frying more efficient.

Use it if:

• You want authentic wok hei (that smoky sear).

• You’re cooking over a flame or wok burner.

To unlock your wok’s full non-stick potential and ensure it lasts for years, seasoning is key—especially for carbon steel and cast iron.

Here’s our simplified, effective method:

1. Oil It: Rub the interior with a light coating of vegetable or canola oil.

2. Heat It: Place on medium heat. Once it smokes lightly (about 5 minutes), remove from heat.

3. Cool & Wipe: Let cool fully, then wipe out excess oil.

4. Repeat: Do this process twice for a strong base layer.

5. Final Bake: Heat the dry pan for 2 minutes without oil to finish.

• Use Often: The more you cook, the better the seasoning.

• Cook Smart: Stick with fatty foods early on; avoid acidic ingredients (like tomatoes, vinegar, wine) until seasoning matures.

• Choose the Right Tools: Use wood, silicone, or plastic utensils—metal can scratch your seasoning.

• Let the pan cool before washing.

• Rinse with hot water only (no soap!) and dry immediately.

• Never soak your wok.

• After each use, apply a thin coat of oil before storing.

Remember: A darkened patina is a sign of seasoning success—not grime.

• Always store completely dry.

• Wipe with oil before putting away.

• Stack carefully—use a cloth or paper towel between pans.
  
  

Choosing the right wok depends on how and where you cook. At Restaurantware, we stock a wide range of wok pans for every kitchen style. From traditional hand-hammered carbon steel to modern flat-bottomed non-stick, we’ve got the pan to match your culinary game.