wok

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wok

(wŏk)
n.
A metal pan shaped like a shallow bowl, used especially for frying and steaming in East Asian cooking.

[Cantonese wok6, from Middle Chinese xɦuak (also the source of Mandarin huò).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

wok

(wɒk)
n
(Cookery) a large metal Chinese cooking pot having a curved base like a bowl and traditionally with a wooden handle
[from Chinese (Cantonese)]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

wok

(wɒk)

n.
a large bowl-shaped cooking pan used for stir-frying, steaming, etc.
[1950–55; < dial. Chinese (Guangdong) wohk pan = Chinese huo]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

wok

- Derives from a Cantonese word meaning "pan."
See also related terms for pan.
Farlex Trivia Dictionary. © 2012 Farlex, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.wok - pan with a convex bottomwok - pan with a convex bottom; used for frying in Chinese cooking
cooking pan, pan - cooking utensil consisting of a wide metal vessel
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
中華鍋

wok

[ˈwɒk] nwok m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

wok

n (Cook) → Wok m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

wok

[wɒk] nwok m inv padella concava usata nella cucina cinese
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in periodicals archive ?
Summary: Mumbai [India], July 19 (ANI-BusinessWireIndia): Wok Express, one of India's leading Pan Asian QSR brands, has introduced an all new category to its ever-evolving menu - 'Value Woks'.
Good quality woks have heavy features so that it can maintain heat.
AJeremy Pang, owner and head teacher at The School Of Wok cookery school (schoolofwok.co.uk) says: 'Woks used to be made of cast iron and were very heavy.
A SALMONELLA outbreak at Kirkby takeaway Woks Cooking has been linked to German eggs and poor hygiene.
"It's not just Asians buying woks and other Asian cooking items; everyone is buying them." Ayon estimates the company's ethnic cookware is about 30 percent of the line, driven mainly by pressure cookers, but which also includes items like pasta pots and cast iron pieces that consumers consider mainstream.
If you are cooking with a western electric range, your best option is to use a flat-bottom wok. Round-bottom woks can reflect heat back on the element, damaging it.
KEN HOM has a new Tao range of stainless steel woks and stir fry pans, whose good looks make them suitable for the table but are robust in the kitchen as they have a tough titanium based coating which is safe to use with metal tools.
His warriors used to take a break from all the pillaging and stop for a right good fry up, using their upturned shields as makeshift woks.
The range includes, Nasi Goreng (Indonesian Rice with chicken), Jambalaya (Cajun Rice with Chicken) and various Chicken Woks.
All Ken's woks come with easy grip handles and flat bottoms, so they suit Western stoves.
All woks, except non-stick ones, need to be seasoned and many need to be scrubbed first to remove the machine oil which is applied to the surface by the manufacturer to protect it in transit.
But if you want to cook a great stir-fry, you need a good wok. It helps if it's the right traditional shape, with a perfect base to distribute the heat.