Woks
Woks are round-bottomed or flat-bottomed pans used for high-heat stir-frying, particularly in restaurants and takeaways running Asian-inspired menus, typically 30-36cm in diameter in carbon steel for the fastest heat response. The key buying consideration is choosing a flat-bottomed wok for standard commercial hobs (round-bottomed woks need a wok ring or specific gas burner) plus carbon steel over non-stick for authentic high-heat searing. “Woks” is the plain buyer term.
Key specifications
Woks are built for fast, high-heat stir-frying, with sloped sides that keep food moving in constant motion. Stocked diameters run 25-41cm, most commonly 30-36cm for commercial service. The key choice is base shape: flat-bottomed woks sit securely on standard commercial hobs and induction, while round-bottomed woks need a wok ring or a dedicated burner. Carbon and mild steel take the fiercest heat and build a seasoned, naturally non-stick patina over time; non-stick is easier to maintain but can’t match the searing heat needed for authentic wok hei. Look for a long handle, plus a helper handle on larger woks, for safe tossing. Used across restaurants and takeaways running Asian-inspired menus.
Woks — FAQs
Flat-bottomed or round-bottomed wok for a commercial kitchen?
Flat-bottomed woks sit securely on standard commercial hobs and induction surfaces, while round-bottomed woks need a dedicated wok burner or supporting ring, making flat-bottomed the more practical choice for most UK kitchens.
Carbon steel or non-stick woks for stir-frying?
Carbon steel woks handle much higher heat and develop a seasoned patina that improves flavour and release over time, while non-stick woks are easier to maintain but can’t take the same intense heat needed for proper stir-fry searing.