Wok Range & Wok Buying Guide

Types of Woks: Choosing a Style

There are two styles of wok: Mandarin and Cantonese. Each wok type lends itself to some specific cooking styles and uses.

Mandarin Wok

Mandarin woks typically have a long, straight stem handle on one side that the operator can grasp to shake and toss food as it cooks; some models feature an additional loop handle on the opposite side of the stem handle for added grip. This type of wok is typically deeper than other styles because it's often used for flipping and tossing food over high heat.

Cantonese Wok

Cantonese woks feature dual loop handles, one on each side, and aren't designed to be lifted and shaken during the cooking process. Instead, the operator uses a wok spatula or paddle to stir food while the pan remains stationary. These types of woks are often used for boiling, braising, or even deep frying food, and they tend to be a bit shallower than their counterparts.

Types of Woks: Choosing a Bottom

Round-bottomed woks are traditional cooking tools that have been around for hundreds of years. Their rounded shape makes them uniquely suitable for quick stir-frying, and they can also be used to deep fry, boil, braise, saute, or simmer ingredients. Of all the types of woks, rounded woks make it easiest to stir and toss ingredients quickly, enabling users to turn out large batches of fried rice and other foods.

Because this wok shape isn't compatible with all range tops, many operators purchase a wok range on which employees can efficiently and comfortably cook with a large, round-bottomed wok. Another option is buying wok rings, a type of range accessory that makes it possible to cook with a round-bottomed wok on a flat burner surface, such as on an electric stove.

Flat-bottomed woks have recently become more popular and are widely available in many sizes and styles. Like a standard frying pan, a flat-bottomed wok has a flattened area at its base that keeps the wok steady on flat cooking surfaces, such as those found on electric stoves. A flat-bottomed wok has a narrower base than a standard fry pan, and its sides are typically much higher and more rounded than a skillet's sides. Many people prefer this type of wok because it can be used with many different types of stovetop or simply because the shape is more familiar to them.

Comparing Wok Materials

Woks are available in a few materials, each of which has its own cooking and handling characteristics. The best material for an application is determined by the cooking style, temperature, and how often you'll be using the wok. Popular materials include aluminum, cast iron, and stainless steel.

Aluminum woks are one of the most lightweight types of woks, which can be useful for operators who have difficulty lifting and shaking a heavier pan. Aluminum heats up quickly and transfers heat evenly. This metal also tends to be more affordable than other metals, although it's less resistant to heat and warping. Most aluminum pans can be cleaned easily with soap and water, and many models are dishwasher safe for even faster cleanup.

Cast aluminum woks provide many of the same benefits as cast iron, but they're lighter, cheaper, and can't rust. On the other hand, aluminum pots and pans can leach minute amounts of aluminum into food as it cooks, leaving an unpleasant metallic taste behind. This type of leaching hasn't been proven to pose any health risks² and typically only occurs if the pan is damaged or if the user is cooking an acidic vinegar- or tomato-based food. Cast aluminum is sturdy, but it can't be used at temperatures as high as an iron or steel option can.

Iron has been used to make woks for centuries. Although it's durable and can withstand high heat, iron is susceptible to rust if improperly cleaned and stored. It has a distinctive black appearance and can develop a smooth, nonstick patina over time. It's typically not as heavy as cast iron because it can be made thinner, and it retains heat well. Pans made of this metal are very hard and tough but lack the ductility of a steel or aluminum option. They may also require specialized cleaning and care.

Cast iron is an extremely hard, durable metal, but it's heavy and low in ductility, meaning it could potentially be cracked with enough force. This metal can withstand extremely high temperatures and resists warping or bending. Because pans made of cast iron are so heavy, lifting and shaking a cast iron wok can be difficult, especially if the pan is a larger model. Although this metal heats more slowly than aluminum or stainless steel, it retains heat better than most other options, making it a good choice for back-to-back cooking applications.

Carbon steel is similar to cast iron in that it requires special care and maintenance to prevent it from rusting. This type of steel can reach very high temperatures, making it easy to quickly and evenly sear food. Carbon steel heats more quickly than iron but more slowly than aluminum. It's a hard, tough metal that won't easily warp or scratch during use and, when cleaned and stored appropriately, can build up a smooth, nonstick patina that protects it from rust.

Stainless steel is made with added chromium, a combination of metals that produce a natural oxidation layer that resists rust. Stainless steel is one of the most common foodservice metals because it's durable and easy to clean. It's not as affordable as aluminum, but it typically lasts longer and is more resistant to dents and scratches than aluminum. It heats more slowly than aluminum but more quickly than iron, and it tends to heat evenly across the entire cooking surface.

Steel pans aren't as hard as carbon steel, meaning they're more ductile and resistant to cracking. Unlike stainless models, steel pans don't naturally resist rust, so more upkeep is required for this kind of pan to prevent it from corroding. Steel is a resilient metal that resists warping and cracking from frequent temperature changes. Many steel pans are induction ready; consult a pan's specifications to ensure it works with an induction system before making a purchase.

Carbon Steel vs Stainless Steel Wok

When it comes to woks, many people wonder about the difference between stainless steel and carbon steel. Both choices are popular, durable materials, but they differ slightly in their characteristics and cleaning methods. To help you determine which option is best for your kitchen, we'll cover some benefits and drawbacks of each material below.

Carbon Steel: Pans made of carbon steel are strong and hard, making them highly resistant to dents and scratches. When properly maintained, tough carbon steel pans can last for a lifetime of dependable use. Many cooks prefer carbon steel because it develops a nonstick patina over time, making it easy to work with when searing and stir-frying foods at high temperatures. Others don't like working with carbon steel because it must be cleaned and seasoned carefully to prevent it from developing rust.

Stainless Steel: Woks made of this steel type are easy to clean and maintain because they contain chromium, a metal additive that enhances the steel's resistance to rust and corrosion. Due to this formulation, stainless steel pans are more ductile and less brittle than carbon steel options, meaning they can be dented or scratched more easily but have high resistance to cracking. Most stainless steel pans can be cleaned with just dish soap and hot water, and some can even be cleaned in a dishmachine.

Wok Sizes & Handles

Woks come in a range of sizes, measuring anywhere from 6 to 30 inches in diameter. A smaller model is easier to lift and tilt during cooking, while a larger model can prepare big batches of food and provides more room for stirring and flipping ingredients.

Traditionally, a wok is lifted and shaken during cooking to ensure all ingredients are evenly browned as they cook. Because of this, woks have at least one handle; some have two. As we've learned, a wok may have one long handle to provide some leverage when the user lifts and shakes the laden wok. Alternately, it may have two loop handles that are smaller and closer to the pan, giving the user dual gripping points for a secure grasp when moving the heavy pan on and off the burner.

Lastly, some woks feature one handle of each type, with a long, cylindrical handle on one side and a smaller, looped "helper" handle on the other side. These woks provide the leverage and control of a stem handle during cooking while providing enhance stability and improved grip when lifting and moving the laden wok. For big woks measuring 16 to 18 inches in diameter or larger, this extra handle greatly reduces arm and wrist strain during use.

Choosing a Wok Range

Types of Wok Ranges

Wok ranges are typically compact in size and have just one or two burners. They're capable of producing intense heat, so they're often made of stainless steel. A wok range made with aluminum won't withstand high temperatures as well as a steel or cast iron option. Ranges can be made with burner rings designed to support a Mandarin wok, Cantonese wok, or both.

If a wok range has a top that's made for use with a Mandarin wok, it'll likely feature a burner with a slightly narrower diameter, and it may be designed to support the pan at a slight angle, to make it easier for the user to access the pan.

A Cantonese burner, on the other hand, is typically wider and built to be level, creating a more stable base for boiling, poaching, and frying food items in a wok filled with hot water or oil.

For locations where a specific type of dish is prepared often and only one wok type is predominantly used, operators may choose a range style that's targeted for a specific wok type.

Many ranges are built with a generic top that isn't specialized for a specific wok and can accommodate either type of model. This kind of range can offer flexibility in terms of the types of food being prepared and the type of wok being used, and it may be selected for locations where a variety of foods are prepared in different kinds of woks.

For mobile applications, such as catered events, buffets, or cooking demonstrations, some mobile wok range options are available. Typically, this range type is built into a cart for stability and control and is mounted on casters to enable movement.

Wok & Wok Range Accessories

Many accessories can be purchased separately to enhance the function of a wok, help keep it clean, or make it easier to use. A few options are covered below.

• Range parts and accessories include wok tops, a replacement part that can be used with a stockpot range to support wok cooking. These equipment parts are typically made of stainless steel or cast iron for strength and heat resistance.
• A wok ring is another type of range top adapter that can be placed atop a gas or electric burner to hold a round-bottomed wok steady above a traditional burner. For infrequent wok cooking, wok rings make a valuable tool for adapting an existing range with minimal installation work.
• Wok utensils are designed to work with a wok's large size and high heat. These types of tools typically feature extended handles to allow the user to reach all areas of the wok and have rounded edges to match the wok's rounded shape.
• Because many woks are made of cast iron or carbon steel, wok brushes can be used to keep the wok clean without damaging its protective surface patina. These brushes are designed to gently remove stuck-on food residue without scratching or scraping the pan.
• To trap heat and reduce evaporation when simmering soup or stock, a wok cover can be used to keep a lid on the pan. These types of pot and pan lids are typically made of stainless steel or aluminum and have a large diameter to fit atop the wide wok.
• To enable wok cooking at catered events, wok bases are available. This type of wok accessory typically works with a heat source such as a fuel cannister and concentrates the heat around the wok's bottom.

References

1. Wok: Definition, History, & Uses. Britannica. Accessed December 2021.
2. Is Aluminum Cookware Safe? Cook's Illustrated. Accessed December 2021.