Wok cooking

The wok is used in a significant amount of cooking methods.

The wok can be used in a large number of cooking methods. Before the introduction of Western cookware, it was often used for all cooking techniques including:[2][15]

Boiling: For boiling water, soups, dumplings, or rice. In the latter case, guoba often forms. Braising: Braised dishes are commonly made using woks. Braising is useful when reducing sauces. Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used. Pan frying: Food that is fried using a small amount of oil in the bottom of a pan Roasting: Food may be cooked with dry heat in an enclosed pan with lid. Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones. Searing: Food is browned on its outer surfaces through the application of high heat Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is placed on a rack above. Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisines to use either stoneware or porcelain for such purposes, especially when longer stewing times are required. Small woks are for hot pot, particularly in Hainan cuisine. These are served at the table over a sterno flame. Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.