Woks

A wok is a versatile cooking pan strongly associated with Chinese cuisine. Traditionally made of carbon steel, it heats quickly and concentrates heat at the bottom, allowing large batches to cook rapidly. The curved sides enable stirring without losing ingredients, making it well suited to stir-frying, sautéing, steaming, braising, and deep-frying. Round-bottom woks are common on traditional stoves; flat-bottom variants fit modern ranges.

Materials vary. Carbon steel is lightweight and heats fast but requires seasoning to prevent rust. Cast iron retains heat and develops a patina but is heavier and slower to respond. Stainless steel woks, often with an aluminum or copper core, offer durability and even heating. Nonstick variants exist, but high-heat wok cooking typically favors uncoated metal.

Design and handles. Woks may have a long metal or wooden handle and, in some models, a small rear helper handle. Round bottoms suit traditional burners, while flat-bottom styles work on most modern stoves. Diameters range from about 10 to 14 inches for home kitchens, with larger professional sizes available.

Usage and technique. Preheat the wok, add oil with a high smoke point, then stir-fry at high heat while tossing ingredients to promote even cooking. The curved sides help toss and distribute heat. For steaming or braising, use a rack or lid; some cooks use a bamboo steamer insert inside.

Care and maintenance. Carbon steel and cast iron require seasoning and thorough drying after washing to prevent rust. Avoid prolonged soaking and wash by hand. After use, wipe dry and apply a light oil to protect the surface; store in a dry area.

History. The wok originated in China and became widespread across East and Southeast Asia. Its design reflects rapid heating, high-heat cooking, and versatile methods that accommodate stir-frying, steaming, and braising in various regional cuisines.