The wok, the primary cooking vessel of Asia, was developed centuries ago as a result of fuel shortages. Its rounded shape and long sloping side provide an extended cooking surface, which may be heated to very high temperatures with little fuel. The wok is commonly associated with the technique of stir-frying, but it can also be used to braise, deep-fry, roast, simmer, smoke and steam.

Traditionally a wok was made from thin tempered iron and had a rounded bottom for fast, even conduction of heat. In addition to iron, woks are now made of aluminum, stainless steel and carbon steel. Woks with flat bottoms are made for use on smooth-top cooking surfaces. There are electric woks with nonstick finishes and automatic thermostatic controls. The customary side handles made of metal are sometimes replaced with a single long handle made of material that stays cool. Woks range in size from 12 to 24 inches in diameter. The 14-inch wok is a good choice because it can handle most cooking techniques without interfering with other burners on the range.