Woks are incredibly versatile cooking pots, originating in China. In Japan, the wok is called a chukanabe (literally “Chinese pot”). It is one of the most common items of cookware in most of East and Southeast Asia and is fast gaining popularity in Western homes, as more people enjoy cooking oriental food.
A traditional wok is round-bottomed, which is ideal for cooking over an open fire pit. However, models with flat bottoms are prevalent in the West where more homes have electric or induction hobs with flat glass surfaces.
Woks are ideal for stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts – anything you could think of!
Variations of styles we offer at The Japanese Home include models with one long handle (to avoid burning hands when stir-frying and tossing over very high heat), one long handle with a short grip on the opposite side (for easy handling of larger sizes), and models with short grips on both sides (ideal for steaming, braising or making soups). They also come either with or without pouring spouts.