Tool: The Wok

This ingenious cooking vessel evolved in China where labor was plentiful and fuel was scarce. The word “wok” is simply the Cantonese term for “pot.” The concave, circular-shaped device not only uses fuel very efficiently, but it is also the most versatile cooking implement known to humankind. Not only can you stir-fry in the wok; you can also steam, simmer, deep-fry, and even smoke foods in a covered wok.

A wok is different from a Western pot in many ways. The primary feature that creates its versatility is its concave design. This shape, working with gravity, pulls items to the center, allowing diverse amounts of food to be cooked in the same pan. As opposed to a sauté pan (skillet), where flat bottoms create the need to alter the size of the pan with the size of the food being cooked, a wok has the ability to caramelize foods regardless of their size or amount (it’s limited only by the size of the fire below it). With wok cookery, the intensity of heat is adjusted according to the amount of food and the desired color and texture.