A wok is a distinctive, deep pan that has been a fundamental tool in Asian kitchens for hundreds of years. Thanks to its shape and the way it heats up, cooking in a wok produces results very different from traditional frying known in European cuisine.

The most well-known wok technique is stir-frying, which involves quickly cooking small pieces of food at very high temperatures. Thanks to intense heat and the thin walls of the wok, ingredients retain their crunch, color, and nutritional value. Only a small amount of oil is used, making dishes lighter. Continuous stirring plays an important role—it prevents burning and ensures even heat distribution.

Vegetable oils are ideal for wok cooking, but refined fats (like our Fat Chef) or goose fat are also worth trying.

In Europe, shallow frying at moderate temperatures is more common. Dishes often require breading or longer cooking times, making them heavier and more caloric. Pans have flat bottoms and thicker walls, so they heat up more slowly and release heat less efficiently. Generally, more fat is used compared to typical stir-frying.

Wok cooking is a high-heat, short-cooking technique that brings out the natural flavor and crispness of ingredients. European cuisine focuses more on heartiness and intensity, often at the expense of lightness. Trying both methods is a great way to enrich your culinary experience.