20" - 22" wide woks are perfect for restaurants that prepare large batches of stir-fry and other Asian dishes. The 20" - 22" wide woks can be made of different metals, each with its own advantages. Many traditional chefs and cooks love to use cast iron woks, although many professions opt for lighter aluminum and steel alternatives. The bowl shape of the wok is excellent for heat distribution, helping the food cook evenly. These woks don't need to be only used for stir-fry, as they are suitable for boiling, steaming and deep-frying as well. Woks of this size can support the larger steamers used in dim sum bars, making them an essential tool for the busy commercial kitchen.