Wok

The wok is a round-bottomed pan that is traditionally made from thin, tempered iron, for the fast conduction of even heat. The name is a romanization of the Cantonese pronunciation for “cooking vessel.” Woks range in size from to 12 to 24 inches in diameter and are sold with an aluminum cover and rim collar. The 14-inch size is the most useful; it is large enough to be versatile—providing enough space for spirited stir-frying of a few small-cut ingredients as well as enough depth for the deep-frying, simmering, and steaming of bulky meats, large fowls, and fish—but it is not too large to interfere with the functioning of the other burners on the stove.