Wok | Definition, History, & Uses - Britannica

Ask the Chatbot Games & Quizzes History & Society Science & Tech Biographies Animals & Nature Geography & Travel Arts & Culture ProCon Money Videos wok Introduction References & Edit History Related Topics Images Contents Entertainment & Pop Culture Food

wok cooking pan Ask the Chatbot a Question More Actions Print Cite verifiedCite While every effort has been made to follow citation style rules, there may be some discrepancies. Please refer to the appropriate style manual or other sources if you have any questions. Select Citation Style MLA APA Chicago Manual of Style Copy Citation Share Share Share to social media Facebook X URL https://www.britannica.com/topic/wok Feedback External Websites Feedback Corrections? Updates? Omissions? Let us know if you have suggestions to improve this article (requires login). Feedback Type Select a type (Required) Factual Correction Spelling/Grammar Correction Link Correction Additional Information Other Your Feedback Submit Feedback Thank you for your feedback

Our editors will review what you’ve submitted and determine whether to revise the article.

External Websites

• h2g2 - How to Season a Wok

Ask the Chatbot a Question Written and fact-checked by Britannica Editors Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... Britannica Editors History Table of Contents Table of Contents Ask the Chatbot

wok, thin-walled cooking pan, shaped like a shallow bowl with handles, widely used in Chinese-style cooking. The wok has a round bottom that concentrates heat, cooking food quickly with relatively little oil. Food when cooked may be moved up the sloping side of the wok to stay warm without cooking further, while other food is cooked at the bottom. The wok was developed as an implement to conserve scarce fuel. It is generally made of iron, carbon steel, copper, or aluminum. Although woks come in sizes ranging from 25 to 80 cm (10 to 32 inches) in diameter, household woks average from 30 to 36 cm (about 12 to 14 inches).

Related Topics: Chinese cuisine (Show more) See all related content

Woks have been used for some 3,000 years in China for a variety of cooking methods, including stir-frying, boiling, braising, poaching, and stewing. The addition of a rack and cover converts the wok into a steamer. Originally designed for use on wood- or charcoal-burning Chinese stoves, woks have been adapted for Western use by the addition of a metal ring, which is set on top of a gas or electric stove to hold the wok and prevent it from tipping. Electrically heated woks, with a removable heating element and thermostat, may be used for cooking meals at the dining table.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.