Wok

The wok is a versatile cooking pan originating in China, characterized by a wide, shallow bowl with high, sloping sides. Traditional models have a round bottom and are typically made of carbon steel, which heats quickly and develops a seasoned patina. For modern stoves, flat-bottom woks are common, sometimes used with a ring to stabilize the pan on a gas burner.

Woks have been central to Chinese cooking for centuries and have spread to many East and Southeast Asian cuisines. They are designed for high-heat, fast cooking and are used for stir-frying, searing, braising, steaming, and even deep-frying. The practice of stir-frying relies on keeping food moving and maintaining a very hot surface, a quality associated with the concept of wok hei, meaning “the breath of the wok.”

Carbon steel remains the traditional choice because of light weight and responsiveness; it requires seasoning to develop a natural nonstick patina. Other materials include cast iron, stainless steel, aluminum, and nonstick coatings. Care involves cleaning without soaking or abrasive scrubbers, drying promptly, and applying a light layer of oil. Carbon steel should be seasoned periodically to prevent rust.

Before cooking, heat the wok until smoking, add oil, and tilt to coat the sides. Ingredients are added in order, with quick tossing to maintain high heat. For steaming, a rack or bamboo steamer can be placed over water in a wok; for deep-frying, the high sides help contain the oil.