Wok Pan

A wok is a deep pan with a characteristic round bottom and high sloping sides, a cornerstone tool of Asian, above all Chinese, cuisine. Its shape is ideally suited to the technique of quick frying with continuous tossing — the stir-fry.

The round bottom concentrates the heat in the hottest lowest point, while the sides stay cooler, creating zones of different temperature. This lets the cook instantly sear finely cut products, vigorously tossing and stirring them so that they cook in a matter of minutes while keeping their crispness, bright colour, and nutrients. Very strong heat gives a special smoky aroma which in the Chinese tradition is called “wok hei” (“breath of the wok”) — a mark of a masterfully cooked dish. Besides stir-frying, the wok is exceptionally versatile: in it one deep-fries (the round bottom needs less oil), steams (with a bamboo basket), braises, and makes soups. Traditionally a wok is made of carbon steel or cast iron, which hold heat well and over time acquire a natural non-stick layer. It is a simple but ingeniously effective design, refined over millennia.