--- title: "Wok: what it means in cooking — Tiny Plates" description: "A wok is a deep, round-bottomed pan from China for stir-frying, steaming and deep-frying over high heat. Here is how to season and cook in one." url: "https://www.tinyplates.dev/glossary/wok" --- # Wok A wok is a deep, round-bottomed pan from China for stir-frying, steaming and deep-frying over high heat. Here is how to season and cook in one. Also called Wok pan. A wok is a deep, bowl-shaped pan with sloped sides, from China and used across East and Southeast Asia. Most are thin carbon steel, which heats fast and becomes nonstick once seasoned. The shape gives a very hot spot at the bottom and cooler sides, so you can sear food in the center and push it up the sides. It is the pan for a [stir-fry](https://www.tinyplates.dev/glossary/stir-fry), and it also works for [steaming](https://www.tinyplates.dev/glossary/steam), deep-frying, braising and smoking. ## How to do it To season a new carbon steel wok: 1. Scrub off the factory coating with hot soapy water and steel wool. Dry it. 2. Heat it over high heat, turning it, until the metal changes color, often to blue-gray or bronze. 3. Rub a thin layer of oil over the inside with a folded paper towel held in tongs. 4. Stir-fry onions or scallions with a little oil for a few minutes over medium-high heat, then discard them. Repeat the oil step a few times. To stir-fry: 1. Prepare everything first. Stir-frying takes minutes. 2. Heat the wok until a drop of water evaporates in a second or two, then add oil. 3. Add aromatics, then meat in small batches. [Velvet](https://www.tinyplates.dev/glossary/velvet) chicken or pork first for a soft texture. 4. Keep food moving with a wok spatula. Add sauce last. ## How to store it Rinse with hot water and scrub with a soft brush. Use little or no soap. Dry it over the burner, then wipe on a few drops of oil. Store it dry. ## Common mistakes * Overcrowding. A home stove cannot reheat the wok fast enough and the food stews. Cook in batches of a few handfuls. * Using a round-bottomed wok on a flat electric or induction stove. It wobbles and does not heat. Use a flat-bottomed wok. * Choosing a nonstick wok for a stir-fry. The coating is not made for the high heat a stir-fry needs. * Cooking acidic sauces for a long time in a new wok. They strip the seasoning. * Letting it rust by leaving it wet. ## In recipes "Heat the wok until smoking" means very hot, with a wisp of smoke as the oil goes in. Without a wok, a large [carbon steel pan](https://www.tinyplates.dev/glossary/carbon-steel-pan)or cast iron skillet is the best swap. The smoky taste of restaurant stir-fries is called _wok hei_, "the breath of the wok". ## Recipes made with it 27 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2008/09/Thai-Fried-Rice-10-scaled.jpg)Thai Fried Rice Recipewww.skinnytaste.com · 15 min](https://www.skinnytaste.com/thai-fried-rice-575-pts/) * [![](https://www.skinnytaste.com/wp-content/uploads/2013/04/Spring-Stir-Fried-Chicken-with-Sugar-10-scaled.jpg)Chicken and Vegetable Stir Frywww.skinnytaste.com · 30 min](https://www.skinnytaste.com/spring-stir-fried-chicken-with-sugar/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/02/Shrimp-StirFry-12-1.jpg)Shrimp Stir Frywww.skinnytaste.com · 15 min](https://www.skinnytaste.com/shrimp-stir-fry/) * [![](https://www.skinnytaste.com/wp-content/uploads/2011/07/Pineapple-Shrimp-Fried-Rice-10.jpg)Pineapple Shrimp Fried Ricewww.skinnytaste.com · 30 min](https://www.skinnytaste.com/pineapple-shrimp-fried-rice/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/03/thaibasilchicken.jpg)Thai Basil Chickenwww.skinnytaste.com · 20 min](https://www.skinnytaste.com/thai-basil-chicken/) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/03/Chicken-and-Asparagus-Lemon-Stir-Fry-5.jpg)Chicken and Asparagus Lemon Stir Frywww.skinnytaste.com · 30 min](https://www.skinnytaste.com/chicken-and-asparagus-lemon-stir-fry/) * [![](https://www.skinnytaste.com/wp-content/uploads/2009/07/Pepper-Steak-4-5.jpg)Pepper Steakwww.skinnytaste.com · 20 min](https://www.skinnytaste.com/pepper-steak/) * [![](https://www.skinnytaste.com/wp-content/uploads/2009/06/Spicy-Shrimp-Fried-Rice-3.jpg)Spicy Shrimp Fried Ricewww.skinnytaste.com · 20 min](https://www.skinnytaste.com/spicy-shrimp-fried-rice/) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/11/Thai-Peanut-Chicken-lettuce-tacos.jpg)Thai Chicken Peanut Lettuce Tacoswww.skinnytaste.com · 40 min](https://www.skinnytaste.com/thai-chicken-peanut-lettuce-tacos/) * [![](https://www.onceuponachef.com/images/2025/09/Indonesian-Fried-Rice-7.jpg)Chicken Nasi Goreng (Indonesian Fried Rice)www.onceuponachef.com · 45 min](https://www.onceuponachef.com/recipes/chicken-nasi-goreng-indonesian-fried-rice.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2012/04/Asian-Edamame-Fried-Rice.jpg)Edamame Fried Ricewww.skinnytaste.com · 20 min](https://www.skinnytaste.com/asian-edamame-fried-rice/) * [![](https://www.onceuponachef.com/images/2016/03/pad-thai.jpg)Pad Thaiwww.onceuponachef.com · 45 min](https://www.onceuponachef.com/recipes/pad-thai.html) ## Related terms * [Stir-fryStir-frying cooks small, evenly cut pieces of food in a very hot wok with a little oil, stirring constantly so they sear and cook through in minutes.](https://www.tinyplates.dev/glossary/stir-fry) * [Carbon steel panA carbon steel pan is a light, fast-heating iron pan that turns nearly nonstick once seasoned. Here is how to season it and keep it rust-free.](https://www.tinyplates.dev/glossary/carbon-steel-pan) * [VelvetVelveting coats sliced meat in egg white and cornstarch, then cooks it briefly in water or oil before stir-frying. It keeps the meat soft and silky.](https://www.tinyplates.dev/glossary/velvet) * [SteamSteaming cooks food over, not in, boiling water, using the hot vapor that rises from it. Vegetables, fish and dumplings stay tender, moist and bright.](https://www.tinyplates.dev/glossary/steam) * [SpiderA spider is a wide, shallow wire-mesh skimmer with a long handle for lifting food out of hot oil or boiling water. Here is how and when to use one.](https://www.tinyplates.dev/glossary/spider) * [Deep-fryDeep-frying cooks food fully submerged in hot oil, usually 170 to 190°C (340 to 375°F), for a crisp shell and a moist inside. Here is how to do it safely.](https://www.tinyplates.dev/glossary/deep-fry) [More in equipment](https://www.tinyplates.dev/glossary/category/equipment)[Every term from A to Z](https://www.tinyplates.dev/glossary)