Wok This Way

Commercial Kitchens and Proper Use of the Wok

For a shared-use commercial kitchen in Los Angeles it’s important to have the maximum amount of heat available for chefs, giving them the ability to create amazing meals with the least amount of effort. One area where this is often critical is Asian cuisine and the use of that ubiquitous tool, the wok.

Commercial woks can get very hot, typically reaching temperatures between 400-500°F (204-260°C). The exact temperature depends on the type of stove being used and the material of the wok itself.

Gas-fired wok burners are commonly used in commercial kitchens and can produce high heat output, allowing the wok to reach very high temperatures quickly. Some commercial woks are made from materials such as carbon steel or cast iron, which have excellent heat retention properties and can withstand high temperatures.

Wok in commercial kitchen in Los Angeles, CA.
Wok in commercial kitchen in Los Angeles, CA

It’s important to note that cooking at high temperatures requires proper technique and safety precautions, as hot oil and steam can be dangerous if not handled correctly. Chefs who use commercial woks should be trained in proper cooking techniques and safety measures to prevent accidents and ensure the best possible results.

Commercial woks are typically used in professional kitchens and are designed for high-heat cooking methods such as stir-frying, deep-frying, and searing. They are usually made of materials that can withstand high temperatures such as carbon steel, stainless steel, or cast iron.

Here are some common uses for commercial woks:

  1. Stir-frying: The wok’s curved shape and high sides make it ideal for stir-frying, which involves cooking small pieces of food quickly over high heat while constantly stirring.
  2. Deep-frying: The depth of the wok allows for large quantities of oil to be used for deep-frying, and its high sides prevent oil from splattering and making a mess.
  3. Steaming: Some woks come with a lid that can be used for steaming vegetables or dumplings.
  4. Searing: The high heat of the wok makes it perfect for searing meats, which can then be finished in the oven.
  5. Smoking: Some chefs use a wok as a smoking vessel by placing wood chips in the bottom of the wok and heating it over high heat until smoke is produced.

Overall, commercial woks are versatile tools that can be used for a variety of cooking techniques and are great for preparing large quantities of food quickly and efficiently.

To use a wok for smoking, you will need the following:

  • A wok with a lid
  • Wood chips (such as hickory or mesquite)
  • Aluminum foil
  • A wire rack or steaming rack
  • A meat or fish to smoke

Here are the steps to smoke food using a wok:

  1. Soak the wood chips in water for at least 30 minutes.
  2. Place a wire rack or steaming rack inside the wok.
  3. Line the bottom of the wok with a layer of aluminum foil, leaving a few inches of overhang on all sides.
  4. Drain the wood chips and spread them evenly over the foil in the wok.
  5. Place the wok over high heat until the wood chips start to smoke.
  6. Place the meat or fish on the wire rack and cover the wok with the lid.
  7. Reduce the heat to low and smoke the food for the desired amount of time.

Here is a recipe for smoked salmon using a wok:


  • 1 lb salmon fillet
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tbsp cracked black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Wood chips (such as hickory or mesquite)


  1. In a small bowl, mix together the brown sugar, kosher salt, cracked black pepper, paprika, garlic powder, and onion powder.
  2. Rub the mixture all over the salmon fillet, making sure to coat it evenly.
  3. Place the salmon on a wire rack or steaming rack.
  4. Follow the steps above to smoke the salmon using a wok and wood chips.
  5. Smoke the salmon for about 30-45 minutes, or until it reaches an internal temperature of 145°F.
  6. Remove the salmon from the wok and let it cool for a few minutes before serving.

All in all, a commercial kitchen such as ours is going to provide the maximum amount of heat to use woks efficiently for restaurant-quality dishes. If you are looking for a shared-use kitchen in the Los Angeles area, come check us out!