If its a thin carbon steel pan (or a traditional wok) it doesn't matter.
If its some sort of thick bottom pan like cast iron, aluminium, ceramic, stainless steel, etc. it matters because it acts as a heat buffer.
Thats the stuff i use too. Check this pick:
The one to the righ is pretty good, but is hongyou. Let me show a close up:
That means it's been mellowed with red oil (literally: hong you) and may not be as pungent as the original. Anyway i prefer it.
This is also available worlwide, but not as good as Pixian doubanjiang.
A short video:
And good info here (read also the...
A classic paste made from beeswax and mineral oil makes a difference in my experience. Without the paste wooden boards get wet, the fibers open up and duration of the board is compromised. The paste is easy to make and can be used a lot whenever wood is implied, such, for instance, on knife handles.