Wok is a large pan with high sloping sides, handles and a lid. It is especially suited for stir frying food.
A wok may be electric or it may sit on a small rack above the stove eye. The size and shape of the pan enable the cook to stir fry meats and vegetables, moving them toward and away from the main heat source to ensure even cooking. A regular wok may be less expensive, but it is also harder to use than an electric one.
Woks are often used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with a long handle called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.