Wok Pans

A wok is an essential piece of Asian kitchen equipment — it performs frying, blanching, steaming and deep-frying functions in a single pan. A professional wok with a well-seasoned surface (seasoned wok) provides a natural non-stick coating that improves cooking over time. BHS offers wok pans to HoReCa businesses across Europe.

Wok materials — carbon steel, cast iron, stainless steel

Carbon steel wok — the lightest and most common material for professional kitchen woks. Fast heat response, good manual control with one hand. Requires seasoning and careful maintenance, but develops a natural non-stick coating over time. Cast iron wok — heavier, retains heat longer, provides moderate temperature for steaming and sautéing vegetables. Enamelled cast iron is easier to maintain. Stainless steel wok — easier to maintain, HACCP compliant, but less effective at developing a natural non-stick coating. Suitable for kitchens with stricter hygiene requirements. Non-stick coated wok — Teflon or ceramic coating, convenient for everyday use, but not for high-heat stir-fry techniques. BHS helps choose the material.

Size and handle

Choosing the wok size: 28–30 cm — for one or two portions, quick stir-fry and personal cooking; 32–34 cm — the standard for professional single stir-fry portion preparation in restaurants; 36–40 cm — for larger preparation or steaming with a bamboo or metal lid. Handle types: long metal handle (Pao wok) — convenient and safe for stirring with one hand. Two small side handles (Cantonese wok) — better weight distribution, suitable for larger woks. Wooden handle cover on metal — reduces heat conduction to the hand. BHS helps choose the size and handle type based on the cooking technique.

Seasoning and maintenance

Carbon steel and cast iron woks require seasoning before first use: clean with warm water, dry, heat on the flame until smoking, coat with a thin layer of oil and repeat the process 3–4 times. A seasoned wok with a black coating provides the best non-stick surface and the characteristic wok hei (fire aroma) effect. After each use, wash with warm water without detergent, dry and coat with a thin layer of oil. Signs of rust — repeat the seasoning process quickly to prevent the problem. BHS advises on wok maintenance for intensive use.

HoReCa usage scenarios

In an Asian restaurant, a 34 cm carbon steel wok on a high-power Wok Cooktop allows the chef to perform classic stir-fry with the wok hei effect — an intense flame under the spherical pan ensures the characteristic caramelisation and smoky aroma that customers expect. In fusion cuisine, a wok is used for steaming with bamboo steamers over water — effective steaming of fish and vegetables without fatty products. In a canteen, a large 38 cm wok allows preparing larger vegetable portions with the quick stir-fry technique while maintaining crispness.

Frequently asked questions

Can a wok be used on a regular electric cooktop? A carbon steel wok’s spherical shape makes poor contact with a flat electric cooktop surface. An induction cooktop with a wok adapter or a special wok induction cooktop provides better contact. A gas cooktop or a special Wok Cooktop is the optimal choice. BHS also offers Wok Cooktops.

How to distinguish high-quality and low-quality woks? A high-quality carbon steel wok is thinner and lighter, yet durable; the spherical shape is precise; handle welds are strong. When purchasing, check the metal thickness — too thin may deform with intensive heat use. BHS helps choose a wok of the right quality.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.