300px|thumb|right|upright=1.33|A wok being used for stir frying
AI overview
A wok is a round-bottomed cooking pan commonly used in Asian cuisine, particularly for stir frying where ingredients are cooked quickly over high heat while being constantly stirred. Its curved shape and design make it efficient for cooking at high temperatures and moving food around quickly, which helps preserve the texture and flavor of ingredients.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Chinese.pic
- Wok (Chinese characters).svg
- Chinese.piccap
- "Wok" in Traditional (top) and Simplified (bottom) Chinese characters
- Chinese.picupright
- 0.3
- Chinese.s
- 镬
- Chinese.j
- wok6
- Chinese.y
- wohk
- Chinese.p
- huò
- Chinese.w
- huo4
- Chinese.alt
- Mandarin
- Chinese.s2
- 炒锅
- Chinese.p2
- chǎoguō
- Chinese.poj2
- tshá-ko
via Wikipedia infobox
Article
20 sectionsContents
- History
- Characteristics
- Materials
- Carbon steel
- Cast iron
- Non-stick
- Aluminium
- Handles
- Cooking
- Wok hei
- Wok stoves
- Traditional
- Gas
- Electric
- Induction
- Advantages
- Other wok-like pans
- See also
- References
- External links
300px|thumb|right|upright=1.33|A wok being used for stir frying
A wok () is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.