A large, shiny, and well-worn wok is a staple in Chinese restaurants and homes around the world. Many consider the wok to be the most important piece of equipment in a Chinese kitchen. The iconic round, high-sided skillet has a history that extends to the Han dynasty, which reigned from 202 BC to 220 AD. And to this day, cooks reach for this essential pan every day.
The best woks are designed to reach and maintain high temperatures quickly. They easily put a crispy sear on bite-sized pieces of chicken or pork and produce delightfully crisp-tender diced vegetables. But a wok isn’t just for stir-frying—its high sides make it the perfect place to deep-fry tempura, steam vegetables, even cook noodles.
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