Kitchen tools
Wok
A deep cooking vessel with a wide opening and sloping sides, common in Hong Kong kitchens.
- 繁體中文
- 鑊
- English
- Wok
- Bahasa Indonesia
- Wok / Wajan (鑊)
- Tagalog
- Wok / Kawali (鑊)
What is it?
A wok may have a rounded or flat base and is used for stir-frying, pan cooking, steaming and other uses permitted by its instructions. Materials, coatings and hob compatibility vary.
How to identify it
Look for a wide round opening, sides that slope towards the base, and a long handle, loop handle or two side handles. Colour alone does not identify the material.
- Wide round opening and sloping sides
- One long handle or two side handles
- Material and coating confirmed by product information
Common confusion
A frying pan is often shallower with straighter sides; a wok is usually deeper with sloping sides, though designs vary.
Common Hong Kong household uses
Stir-frying, pan cooking and steaming with a suitable rack.
Preparation or handling
Check the cookware and hob instructions. Use only utensils permitted for a coated wok.
Storage
Wash and dry fully. Follow the product instructions for coating care or rust prevention.
Helper tip
Wok describes the vessel shape, not a guaranteed material. Ask the employer if you do not know whether it is cast iron, carbon steel or coated cookware.
What Ma’am or Sir may say
用隻鑊炒餸。The employer wants this dish cooked in the household wok.
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Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Daily Necessities
- Hong Kong Food and Environmental Hygiene Department — Daily necessities Cantonese pinyin
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- The Linguistic Society of Hong Kong — Jyutping Romanization Scheme