Wok

Cooking in a wok

A wok is a Chinese pan used for cooking. It has a round bottom. The most common use for the wok is stir frying, though it can also be used for deep frying, smoking, braising, roasting, grilling, and steaming.

In Indonesia, the wok is known as a wadjang, kuali in Malaysia, and kawali (small wok) and kawa (big wok) in the Philippines.

Wok Media

A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring.
A stick-handled flat-bottomed "Peking pan". While the surface looks like Teflon, it is actually well-seasoned carbon steel
An oiled kawah being preheated on a makeshift gas stove
Frying boorsoq in a qazan
A Han dynasty Chinese model with clay pots used to dry grains. The pots' similarity to modern woks has led to conjecture that modern woks evolved from basic features of pots like these.
Preparing food over a modern gas-fired, pit-type wok stove
The two styles of traditional Chinese wok stoves (灶)
Outdoor charcoal wok stove
Natural gas burner head from a modern gas stove for woks

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