It is primarily used for stir-frying over high heat.
Shape: rounded bottom (classic) or flat bottom (better for Western stoves).
Material: often carbon steel (best heat conduction and "wok hei" flavor), cast iron, stainless steel, or non-stick.
Advantages: extremely fast cooking, vegetables remain crispy, meat tender, little oil needed.
Use: stir-frying, steaming, deep-frying, simmering, even smoking.
Tip: A good wok becomes "seasoned" over time and develops a natural non-stick coating.
For beginners, a carbon steel wok with a flat bottom is often the best choice.
In short: the ultimate pan for Asian dishes and super-fast, healthy meals!
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