Wok
Wok
Wok (/wɒk/; from Cantonese: 鑊) is a versatile round-bottomed cooking pan, originating from China.
Etymology
The term "wok" is derived from the Cantonese word 鑊 (wok), which is in turn derived from the Chinese word for "cooking pot".
Description
A wok is a versatile cooking utensil that can be used for various cooking techniques such as stir frying, deep frying, searing, and boiling. It is typically made of cast iron or carbon steel and has a round bottom, which allows for even heat distribution. The high, sloping sides of the wok make it ideal for quickly cooking food with a small amount of oil.
Related Terms
- Stir frying: A Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
- Deep frying: A cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.
- Searing: A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a caramelized crust forms.
- Boiling: The rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
External links
- Medical encyclopedia article on Wok
- Wikipedia's article - Wok
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