Hospitality Connect carries 75 woks for Asian kitchens, banquet service and high volume cooking. The range spans carbon steel and stainless steel woks, cast iron cookware and wok cookers, in round and flat base styles with single and twin handles, from brands including Pearl Life, SOGA and Chef Inox.
Base shape is the first decision. A round base wok needs a wok burner or a ring to sit in, while a flat base wok works on a standard hob or an induction top. Material is the second. Carbon steel heats fast and seasons to a naturally slippery surface, which is why it is standard for stir fry service, while stainless steel is easier to clean and better suited to sauces. Diameter is the last decision, and should match the portion size you cook in one pass.