Wok & Stir Fry Pans
Restaurant wok pans concentrate high heat at the bottom of the pan, creating quick, delicious stir frys with contrasting textures and brilliant colors. We carry various commercial wok pan styles and materials so every operator can find one that fits their needs.
Woks and Stir Fry Pans: What You Need to Know
Woks and stir fry pans are foundational cooking tools in Asian cuisine, designed for high-heat, rapid cooking techniques like stir-frying, searing, deep frying, and steaming. Characterized by their deep, rounded shape and wide cooking surface, woks enable quick movement of food across intense heat zones, making them ideal for producing the caramelized flavor known as "wok hei." Stir fry pans offer a flatter base and shallower walls than traditional woks, providing more stability on flat burners while still supporting high-temperature cooking.
Available in carbon steel, cast iron, stainless steel, and nonstick-coated aluminum, woks and stir fry pans come in a variety of sizes and handle configurations to suit different cooking styles and equipment setups. Carbon steel is the most common material in professional kitchens for its quick heat response and natural seasoning properties. Some models include a long handle with a helper loop, while others have two loop handles for balanced lifting. Selecting the right wok or stir fry pan depends on the type of range, cooking volume, and the desired cooking technique.
Common Questions About Woks and Stir Fry Pans
What is the difference between a wok and a stir fry pan?
A traditional wok has a fully rounded bottom and high sloping sides, allowing for continuous tossing and even heat distribution. A stir fry pan has a flatter base, making it more compatible with Western-style stovetops. While both are used for similar tasks, woks are preferred for traditional Asian cooking methods that rely on concentrated, high-flame heat.
Which material is best for professional woks?
Carbon steel is the standard for commercial use because of its fast heat conduction, lightweight construction, and ability to develop a nonstick patina over time. Cast iron woks retain heat well but are heavier and slower to respond. Stainless steel and aluminum models are easier to clean but don't offer the same heat dynamics as carbon steel.
Do I need a wok ring to use a round-bottomed wok?
Yes, if you're using a round-bottomed wok on a flat or open burner, a wok ring helps stabilize the pan and concentrate the flame at the base. However, if you're cooking on a dedicated wok range with a recessed burner, the ring is built into the design. Flat-bottomed woks don't require a ring and can sit directly on most commercial burners.
How do I season and care for a wok?
Carbon steel and cast iron woks should be seasoned before first use by heating oil inside the pan to develop a protective coating. After cooking, rinse with hot water and scrub with a wok brush—avoid soap, which can strip the seasoning. Dry thoroughly and apply a light layer of oil to prevent rust. Regular use helps maintain the seasoning and improves performance over time.
Shop KaTom's collection of the best woks to find the right ones for your operation.