Definitions for "Wok"
Keywords:  fry, stir, utensil, pan, nonstick
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