How to Save Money When Buying Wok Pan For Restaurant

When selecting a wok made from carbon steel or cast iron that requires seasoning, it's important to prepare it properly. Start by thoroughly scrubbing the wok inside and out using a stainless steel scrubber along with dish soap. This step is essential as there might be a residue left from the manufacturing process.

Visit imesh for more information.

Following that, The Woks of Life suggests wrapping your wok's handles in aluminum foil to protect them. Place your wok on the burner at maximum heat, ensuring it becomes evenly heated until it exhibits a black and blue color. After it cools down, scrub it again, wipe with a paper towel, and then dry it on medium heat. Apply a tablespoon of high smoke point oil, like avocado, canola, or peanut oil, over the interior surface and wipe it clean with a paper towel.

To further assist the seasoning process, consider stir-frying Chinese chives, scallions, or onions to infuse their fragrance into the wok.

For those with an electric cooktop, seasoning can be more challenging. A flat-bottomed wok is a must to maintain stability on the burner. However, the beautiful black patina commonly found on woks used frequently over time may only develop on the flat surface.

If you own a smooth top range, consider cooking a few times on a friend's semi-professional stove, such as a Wolf or a Viking, as this can help season the wok better.

Don't fret if the appearance of your wok is less than perfect in the early stages. A carbon steel wok might show various colors like orange, blue, or black, leaving it looking questionable initially. Over time, with regular usage—including deep-frying and making popcorn—it will develop the desired patina.

A cast-iron wok can be seasoned similarly.

Having cherished a particular wok in my kitchen for years, I can attest to its versatility, functioning well for stir-frying, steaming, and deep-frying. Despite my extensive experience, I realized there’s always room for improvement and understanding regarding kitchen tools. I reached out to Justin Lee, the chef and owner of Fat Choy in New York City, for insights on what to consider when selecting a wok.

Comparing woks for home use versus those for professional kitchens highlighted significant differences, which I’ll clarify below.

The testing phase of these woks was straightforward. I seasoned all necessary woks myself followed by a simple stir-fry. Observing the sticking of protein to the wok was crucial; a slight bit of sticking is key, as it allows for maximum usage of the wok's surface area and swift cooking.

The ideal wok permits minimal sticking, giving proteins a good sear while allowing them to be released with a swift motion of the spatula. I noted how efficiently each stir-fry came together. A high-quality wok retains heat throughout cooking, ensuring rapid preparation of the ingredients. Stir-frying necessitates quick cooking; if the wok cools significantly, the dish will not turn out well. Additionally, I evaluated the ergonomics of the handle while cooking and tossing.

Afterward, I followed the manufacturer's cleaning guidelines for the woks. A well-seasoned wok should clean effortlessly with minimal stuck-on residue. Carbon steel requires care similar to that of cast iron—dry it thoroughly after washing and cover it with a light layer of oil. Always refer to the manufacturer's instructions when in doubt.

For additional Wok Pan For Restaurant insights, reach out to us for knowledgeable guidance.

Key Features to Consider When Purchasing Woks

Material

Lee emphasizes the need for lightweight materials for home kitchens. While heavy-duty cast iron is suitable for restaurants, carbon steel is recommended for home cooks.

Size and Shape

According to Lee, all restaurant woks are round-bottomed. Nevertheless, unless you have a well-secured wok ring to your burner at home, using a flat-bottomed wok is advisable to avoid stability issues.

Cleaning

As previously mentioned, a well-seasoned wok should require minimal cleaning effort. The finest woks assure ease of cleaning with little scrubbing. Carbon steel and cast iron must be thoroughly dried and oiled after washing.

Our Top Recommendations

Best Overall

Before this experience, I had never utilized a pre-seasoned wok and was impressed with its cooking surface. During the cooking process, it held up remarkably. The protein clung just enough to reach a beautiful sear in no time, while the cleaning process afterward was a breeze.

Best Value

After discussing the merits of pre-seasoned compared to unseasoned woks with Lee, I understood that pre-seasoned woks are better suited for home cooks, even though many enjoy the tradition of seasoning their own pans.

Best 14-Inch Wok: Joyce Chen Flat Bottom Wok

Best 14-inch

This model is not only sizable enough for meals for a group but also composed of carbon steel for excellent heat retention.