What Is a Wok?
Author: Hamlet Fort | December 11, 2025 | Time to read: 7 min
Cooking has a way of travelling — across kitchens, across continents, across generations. Few tools show that better than the wok. Whether you’ve watched it toss flames in a restaurant kitchen or seen home cooks use it for stir-fries, deep-fries, steaming, and everything in between, the wok is one of the most versatile pans you can keep by the hob.
So, what is a wok? In short: a bowl-shaped pan designed for fast, high-heat cooking and remarkable versatility. But that simple definition only scratches the surface of how it works, why it’s so adaptable, and what it can do in a home kitchen. Let’s get into it.
What Is a Wok? (And How Does It Work?)
A wok is traditionally a round-bottomed pan with tall, sloping sides. Its iconic shape is purposeful:
Intense heat at the base for fast searing
Cooler sides for built-in temperature control
Room to toss and move ingredients without losing them
Excellent steam circulation with a lid
Woks come in many materials, but carbon steel is the classic option — lightweight, highly responsive to heat, and capable of forming a natural non-stick patina with use. It’s also widely used in restaurant kitchens because it handles high heat and rapid movement so well.
Flat-bottom vs round-bottom
Traditional round-bottom woks are designed for specialised, high-BTU wok burners — the kind you usually find in restaurant kitchens, not homes. That’s why flat-bottom carbon steel woks are the most practical choice for home cooks. They sit securely on gas, electric, induction, and ceramic hobs while keeping more of the base in direct contact with the heat source.
A flat-bottom wok (like the carbon steel one we’re releasing next year) offers the stability, heat contact, and control home cooks need — no professional burner required.
💡Pro Tip:
For high-heat cooking, opt for oils with high smoke points such as avocado oil or light olive oil. They hold up well under the quick, intense heat of stir-frying.
What Is a Wok Used For?
Long before the idea of “multi-functional pans” caught on, the wok already excelled at dozens of tasks. Here are the techniques it handles beautifully:
Stir-Frying
Fast cooking over high heat with constant movement. Carbon steel is ideal here because it heats quickly and responds instantly.
Deep-Frying
The high sides reduce oil splatter and create space for food to fry evenly.
Steaming
With a simple steaming rack, the wok becomes a compact steaming chamber.
Smoking
Great for infusing vegetables, fish, or aromatics with smoky depth.
Simmering and braising
The curved shape accommodates broths, greens, noodles, and slow-cooked dishes.
Toasting spices and nuts
The sloped sides help you control heat and prevent burning.
A wok can replace several pans in the kitchen simply because it transitions between techniques so effortlessly.
What Is Wok Hei?
“Wok hei” translates roughly to “the breath of the wok,” referring to the smoky, charred aroma and savoury depth created when food cooks extremely quickly in a seasoned wok over high heat.
What creates wok hei?
Vapour from oils hitting high heat
Brief charring of aromatics
Rapid Maillard browning
A well-seasoned carbon steel surface interacting with food
A quick reality check: True restaurant-style wok hei requires powerful wok burners that reach temperatures far beyond standard hobs. But you can build impressive flavour at home using a few principles:
Heat your wok before adding ingredients
Use a small amount of high-smoke-point oil
Cook in small batches to maintain heat
Add aromatics early
Keep food moving so it sears rather than steams
Carbon steel’s responsiveness makes this easier — it heats up fast and doesn’t hold excess moisture.
Do You Need a Wok at Home?
Short answer: not always, but it helps.
A wok gives you:
More usable surface area than a frying pan
Quicker evaporation (key for stir-fries)
Deep walls for tossing and movement
One pan that can fry, steam, simmer, or sear
If you already have a frying pan, you can still make great stir-fries — but a wok will make them faster, hotter, and more controlled.
For home kitchens, a flat-bottom carbon steel wok is usually the best match. It heats quickly, works on all hob types, and doesn’t require restaurant-level equipment.
The flat-bottom carbon steel wok we’ll be launching next year is designed with this exact versatility in mind.
How to Choose the Right Wok
When picking a wok, here’s what’s worth considering:
1. Material
Carbon steel – lightweight, quick to heat, naturally non-stick with seasoning.
Cast iron – excellent heat retention but heavy and slower to respond.
Stainless steel – durable but not ideal for high-heat stir-frying.
Non-stick woks – easy to clean but unsuitable for traditional high-heat wok cooking.
2. Bottom shape
Flat-bottom — best for home hobs, giving direct, even heat contact.
Round-bottom — traditional, but requires a wok ring and isn’t ideal for induction or ceramic hobs.
3. Size
Most home cooks do well with a 30–36 cm wok (12–14 inches).
4. Handles
Long handle for tossing
Two side handles for stability when lifting or serving
Conclusion
The wok isn’t just a pan — it’s a piece of cooking heritage that’s travelled through generations because of how adaptable, intuitive, and flavour-building it is. Whether you’re stir-frying vegetables on a Tuesday night or experimenting with new techniques, a wok makes everyday cooking faster, fresher, and surprisingly fun.
If you’re thinking about adding one to your kitchen, a flat-bottom carbon steel wok is the most accessible and versatile style for homes chefs — including the one we’ll be introducing next year, designed with the realities of home cooking firmly in mind.
FAQs
What is a wok?
A wok is a deep, bowl-shaped pan designed for high-heat, fast cooking with sloped sides that make tossing and stirring easier.
What is a wok used for?
Woks are used for stir-frying, steaming, deep-frying, simmering, smoking, and toasting spices.
What is a wok hei?
Wok hei, or “breath of the wok,” refers to the smoky, charred flavour created when food cooks extremely quickly in a seasoned wok over high heat.
Can you get wok hei at home?
You can’t fully replicate restaurant-level wok hei without specialised burners, but you can build rich, savoury flavour by heating your wok properly, cooking in small batches, and using the right oils.
Is a carbon steel wok safe?
Yes — carbon steel is a durable, safe material made from iron and carbon that becomes naturally non-stick when seasoned.
What type of wok is best for home cooks?
A flat-bottom carbon steel wok is typically the best choice because it works on gas, electric, induction, and ceramic hobs.
Do I need a wok if I already have a frying pan?
Not necessarily, but a wok offers better heat control, faster cooking, and more versatility for stir-fries and deep-frying.
