Many cooks consider the wok is the ultimate pan for just about every cooking technique. The benefits and features of the wok are threefold: its broad surface enables liquids to reduce more quickly; its deep, concave shape makes stir-frying a simple; and its well radiates intense heat, transforming its sloping sides into a dynamic cooking surface.
For more than 2,000 years, the wok has been the essential tool of the Chinese kitchen, ideal steaming, smoking stir frying and deep frying. No other pan can claim the same versatility. The legendary Chinese cooking teacher Florence Lin said it best: “With one wok, we can do everything.”