Buying a wok is overwhelming because of the huge range of options. By having a clear idea of the purpose it will serve, businesses can choose the best wok in three simple steps.
1. Choose the Material
Stainless Steel– Stainless steel gets very hot, but the heat transfer takes a relatively long time.
Cast Iron– similarly to stainless, steel, cast iron gets extremely hot, but also takes a long time to heat up. The metal is considered reactive, which can give acidic foods a metallic taste. Cast iron woks also tend to be heavy, making it hard to toss around the contents of the pan.
Carbon Steel– Carbon steel woks are relatively lightweight, distribute heat evenly, and are non-stick, making them (usually) the best option for sautéing.
All in all, since stainless steel and cast iron woks tend to take longer to heat up and distribute heat less evenly, they are less ideal for busy service in restaurants compared to carbon steel woks. Having lightweight woks makes quickly sautéing and tossing ingredients easy for chefs, since they won’t get tired out very quickly and will be able to make sure that the pan contents get cooked evenly.