The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming and roasting. A wok has numerous advantages in shape, design and material. While there are several types of woks on the market, from stainless steel to aluminum, carbon steel is best.
A wide, lens-shaped pan with superior heat conduction used for stir-frying. Available in nonstick or seasoned surfaces, in materials such as aluminum or cast iron A lid can be used to retain heat and moisture.
pan with a convex bottom; used for frying in Chinese cooking
A pan with a round bottom, the wok is used to stir-fry foods.
This Asian cookware is shaped like a bowl, but with a rounded bottom and high, flared sides. Though conducive to stir-frying, a cooking method in which small pieces of meat and vegetables are tossed and stirred constantly and rapidly over high heat, woks can be used for steaming, braising and deep-frying. Available in various sizes, most woks come with a round metal stand that fits around the burner and holds the wok over the heat source. There are also flat-bottomed woks for use on electric burners, and electric woks, which generally have a nonstick finish.
A round-bottomed cooking utensil popular in Asian cuisine, used for various cooking techniques.
Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.
A cone-shaped utensil with a rounded bottom, which encourages ingredients to return to the center. This utensil, which is used to cook most Chinese dishes, preserves the natural quality of the food.
(WAHK) A deep fry pan with a rounded bottom and sloping sides used for stir-frying small pieces of meats and vegetables in a small amount of oil over very high heat. The rounded bottom and sides heat evenly and direct food toward the hot oil in the bottom of the pan.
A multipurpose pan with round bottom and sloping sides. Non-stick woks with flat bottoms are popular for use in America because of the flat stovetop. With American stoves, it is often difficult to produce good stir fry with a wok because the sloping sides cool too quickly.
The wok is a metal pan with sloping sides and a rounded or flat bottom. The 35cm (14 in) wok is the best size for home use.
A round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Cone shaped utensil which is normally used to cook Chinese food. It has a rounded bottom, which encourages ingredients to return to the centre.
A round bottom pan used for stir fry and other cooking methods using high heat.
The wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. The word "wok" comes from the Cantonese Chinese word for the item: "wok" (é‘Š).
