Woks have been used in Southern and Eastern Asia for nearly a century. They are very popular for cooking Asian foods. In addition to stir frying, woks can also be used for steaming, frying, poaching, braising, searing, roasting and stewing. The round bottom pans are built to withstand high temperature cooking and need very little oil.
Wokology | The Wok Shop
Kasma's also written about Using A Wok. We're sorry but we are unable to answer specific questions about woks. Indispensable in the Chinese and Southeast Asian kitchen, the wok has survived the centuries and traveled across many continents and oceans into the kitchens of lands afar. Its roundness, depth and balance make it one of the most well-designed, versatile and practical cooking utensils of all time.
This wok is about as far from traditional materials as you can get — which makes it great for the modern cook in a contemporary kitchen. And of course the nonstick coating helps prevent the food from sticking and burning, which is a risk when stir-frying. The aluminum heats quickly and evenly and the stainless steel handle is designed to stay cool on the stove.