The wok is just about the most versatile cooking pan there is. It is used most for stir frying, but you can also use it for shallow frying, deep frying, steaming, making Chinese soups, and even smoking food with wood chips or tea leaves. You need the wok lid to do smoking, of course. The long single handle enables you to hold the wok steady with one hand while holding whatever you are stirring with in the other.
We supply two main shapes of wok. One has an almost flat bottom, and is easy to use on both electric and gas cookers. The round bottom wok is more suited to use in commercial kitchens, or cookers with a really good gas burner that can hold a round shape. Purists say only the round kind is really right…
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