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Wok's Advantage:

Woks are traditionally made of rolled steel, which provides excellent heat control, but they can also be made of sheet iron, anodized aluminum and stainless steel.

Almost all Chinese families own at least one wok. It is most often used for stir frying, but can also be used many other ways, such as in steaming and deep frying or to make soup.

The main advantage of wok beyond its constructed material is its curved concave shape. The shape produces a small, hot area at the bottom which allows some of to food to be seared by intense heat while using relatively little fuel. The large sloped sides are also make it easier for chefs to employ the tossing cooking technique on solid and thick liquid food with less spillage and a greater margin of safety. Curved sides also allows a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir-fry ingredients usually tumble back to the center of the wok when agitated.

The Woks come in various sizes, usually have two handles and are generally accompanied by a ring-shaped stand for use on a gas stovetop.