Definition: The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming, and roasting. While a frying pan can be used in place of a wok for stir-frying (cast iron is particularly good), a wok has numerous advantages in shape, design, and material. For dieters, an added plus is that a wok uses less very little oil. While there are several types of woks on the market, from stainless steel to aluminum, carbon steel is traditional and generally considered to be best.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Pronunciation: walk
