Cooking with the Wok

There is nothing more traditional in Chinese cookery than the wok, a thousand-year-old Chinese creation. First it was made of iron, later of carbon steel, later of aluminum. Always it was, and is, shaped like an oversize soup plate. Its concave shape places its belly right into the flame or heat source of a stove and makes it the ideal cooker for stir-frying, panfrying, deep-frying, steaming, blanching. It is perfect for sauces as well.