Wok pan - 1st quality, round bottom with handle, without ear, ø 30cm, 1 pc

The wok is a traditional cooking utensil in China and other Asian countries. Originally, the wok was completely round and sat in a fire ring, so the heat was very high at the bottom and quickly decreased at the edges. The wok was probably born out of necessity: a lack of firewood. Therefore, cooking had to be quick. Portioning the food into bite-sized pieces also contributes to speed. In the wok, the food is quickly stirred using a scoop shaped to the curve of the wok, so that only a small portion of the food has direct contact with the hottest part of the wok. The rest cooks on the cooler walls.