What is the function of a wok in Asian cooking?

The function of a wok in Asian cooking is primarily to stir-fry or deep-fry food quickly at high heat. The design of a wok, which features high, sloped sides and a flat or rounded bottom, allows for efficient heat distribution and maximizes cooking surface area. This shape facilitates the quick cooking techniques that are characteristic of Asian cuisine, such as stir-frying, where small pieces of food are cooked rapidly while being constantly tossed or stirred.

Using high heat is essential when cooking with a wok because it helps to achieve the desired texture and flavor, often resulting in a seared or caramelized exterior while maintaining the food's juiciness. Additionally, the fast cooking method reduces the time food is exposed to heat, which helps preserve the nutrients and vibrant colors of vegetables and meats. Thus, the wok is an indispensable tool for quick, high-heat cooking methods that are prevalent in many Asian dishes.