Simple and capacious, the wok lends itself to a variety of cooking techniques, including stir-frying (for which it is especially well-suited), stewing, steaming, and deep-frying. Originally from china, where wood for cooking fires was scarce, it is designed to cook food rapidly, its round-bottomed shape spreading heat evenly across its surface. Because most wok dishes spend so little time in the pan, it's crucial to finish chopping, slicing, whisking, and measuring all your ingredients before you turn on the stove.
Healthy Wok Recipes
Martha Stewart Living, September 2000