If you thought the best woks were only good for a stir fry, think again – there’s a reason they’re an essential cooking tool in East, South and Southeast Asian homes across the world. The deep, traditionally round-bottomed pan can perform a multitude of cooking duties, from frying to searing, braising, steaming, stewing, and even dry roasting ingredients like whole spices and nuts.
Woks are also best known for imparting “wok hei”, a Cantonese term that translates to “breath of the wok”. It refers to the distinct charred, smoky flavor that results from stir-frying dishes over a big flame. The curved shape of the wok distributes heat from the flames very efficiently, making it ideal for cooking ingredients over a high heat and producing those authentic flavours.
