A presentation at Commercial Kitchen in in Australia by Charlotte Lovett
Choosing the right equipment for your kitchen can make or break the quality and efficiency of your cooking. Whether you’re managing a bustling restaurant or upgrading your home setup, selecting the best wok is essential for success. A commercial wok, specifically designed for heavy-duty use, stands out for its versatility, speed, and ability to deliver authentic flavours. But with so many options available, how do you pick the right one?
This guide will walk you through the key features and factors to consider when shopping for a commercial wok, helping you make a confident and informed decision.
One of the most important elements to examine is the wok’s material. Most commercial woks are made from carbon steel, stainless steel, or cast iron. Carbon steel is a favourite among professional chefs due to its excellent heat conduction and lightweight feel. It also develops a natural non-stick surface with proper seasoning. Stainless steel woks are rust-resistant and easier to maintain, though they don’t retain heat as effectively. Cast iron offers superb heat retention but tends to be heavier and more prone to rust if not properly maintained.
When considering longevity, performance, and flavour preservation, carbon steel is often the go-to for commercial use.
Size does matter, especially in a high-demand kitchen. Commercial woks typically range from 14 to 22 inches in diameter. The ideal size depends on the volume of food you cook and the power of your heat source. A larger wok allows you to toss and stir ingredients more efficiently without spilling. However, if you’re working with limited space or cooking for smaller groups, a medium-sized wok might be a better fit.
The traditional round-bottom wok is ideal for open-flame wok burners, offering better heat distribution. Flat-bottom woks, on the other hand, are more stable on electric or induction cooktops. Choose a shape that suits your cooking method and kitchen setup.
Handles are another often-overlooked detail that can greatly affect usability. Commercial woks generally come with two types of handles: a single long handle (called a “pao” handle) or two looped handles. A long handle offers better control when tossing food and reduces the risk of burns. Loop handles are sturdier and better for lifting heavy loads, but they can be harder to grip quickly when cooking at speed.
Some woks come with a combination of both handle types, offering the best of both worlds.
Before purchasing a commercial wok, check its compatibility with your kitchen’s heat source. Gas burners, particularly wok burners, are preferred in commercial settings for their intense and adjustable flames. Ensure the wok you choose can handle direct high heat and won’t warp over time.
If you’re using an induction or electric cooktop, opt for a wok with a flat bottom and ferromagnetic properties, which are essential for induction cooking.
Carbon steel and cast iron woks require seasoning to prevent rust and enhance non-stick properties. Some woks come pre-seasoned, while others will need you to start the process yourself. If you don’t want to worry about rust or regular oiling, stainless steel might be your best bet, though it won’t give the same flavour depth as a seasoned carbon steel wok.
Consider how much maintenance you’re willing to commit to, and choose accordingly.
While it’s tempting to go for a cheaper option, a quality commercial wok is an investment that pays off in durability and cooking results. Look for brands that are trusted in the hospitality industry and backed by solid reviews. Spending a bit more upfront can save you money on replacements and ensure better performance in the long run.
A commercial wok is more than just a piece of cookware it’s a powerful tool that can elevate your dishes and streamline your kitchen workflow. From material and size to shape and heat compatibility, each feature plays a role in overall performance. By knowing what to look for, you’ll be well on your way to mastering the art of wok cooking in any commercial or home kitchen.
The following resources were mentioned during the presentation or are useful additional information.
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