Let’s Wok

Thousands of years ago, Chinese cooks figured out how to prepare healthy food quickly using a simple, versatile piece of equipment - the Chinese wok..  Wok is a round-bottomed cooking utensil originating in China and is now popular in Asian cooking, where its uses include stir-frying, steaming, braising, stewing and even deep-frying.

One of the secrets to Chinese Stir frying dishes is heat. The wok's round-bottomed shape is designed to heat up quickly. Besides, woks are traditionally made of rolled steel, sheet iron, anodized aluminum and stainless steel, all materials which provides excellent heat control. 

Another advantage of wok is its large curved concave shape. The large sloped sides make it easier for chefs to employ the tossing cooking technique with less spillage and a greater margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated. Large curved shape allows a greater margin of safety.