Originally conceived to rest over a pit-style stove, the wok has been a staple of East Asian cuisine for centuries. Woks are typically used for stir-frying, but they are also suitable for a variety of cooking techniques including braising, steaming and stewing.

This classic Chinese design is perfectly weight-balanced with a flat base and easy-sloping sides, and features a smooth, gently curved interior cooking surface for stir frying fresh ingredients. A tempered glass lid locks in moisture for steaming vegetables.