General Rules

1. The pan should be heavy enough so that the oil will not burn easily, deep enough so that it holds a substantial amount of oil, and wide enough so that small ingredients can float and large ingredients can bathe and turn with ease. The ideal utensil is a Chinese wok or a large, deep skillet, but any heavy, deep utensil can be used, such as an enameled casserole, a Dutch oven, a soup kettle, or a roasting pan. If your wok is of thin metal, regulate the heat to prevent the oil from smoking.