wok

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

Wikidata facts

Image: Wok cooking and the heat source by The Pocket in Nanjing.jpg

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exact match: wordnet-rdf.princeton.edu/wn30/04596742-n
Commons category: Wok
Commons gallery: Wok

Sources (3)

via Wikidata · CC0

~22 min read

Article

20 sections

Contents

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.