The wok

A pan, an oven, and a deep fryer in one round-bottomed tool.

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What it is

Wok cross-section

A deep, round-bottomed pan born for very high heat cooking. Heat concentrates at the bottom and decreases up the sides: you sear at the bottom, and park at the top.

When to use it

  • Vegetable or meat stir-fries in 4 minutes
  • Stir-fried noodles and rice that don't stick
  • Deep-frying with less oil than a pot

How to choose

Carbon steel, 30-35 cm, slightly flat bottom for induction cooktops. Avoid stainless steel (it sticks) and nonstick (it dies over high heat).

The common mistake

Overcrowding the wok. Too many ingredients at once drops the temperature: it boils instead of searing. Cook in two batches.