Published By:
Aroma Housewares Co.
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© 2008 Aroma
Housewares Company
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The wok is an invention of pure necessity. In ancient times, the vast
majority of people spent their lives in short of those things that the kings,
emperors, and warlords had in abundance. Even staple items like fuel,
cooking oil, utensils, and water were scarce. In these lands and living
conditions, foods had to be cooked quickly and efficiently.
Though the wok may appear to be a rather recent addition to Asian
kitchen cookery, it has been used for over two thousand years. The first
woks were pottery models found in the Han Dynasty tombs. Similar pans
have been found in India and southeast Asia. There is believed to have
been a sharing of cultures and cooking techniques between these
ancient civilizations.
The smooth, even distribution of intense heat is the wok’s most distinc-
tive feature. The semi-spherical curve and shape of the wok allow for a
maximum cooking surface with very minimal fuel contact. It can be
used to boil, braise, sauté, stir-fry, tempura-fry, and steam. In any case,
the cooking is done with little added oil or fat and with a wide range of
seasonings and flavors.
For other kitchen appliance solutions and recipe ideas,
please visit us online at www.AromaCo.com.
The Food of China, E.N. Anderson [Yale University Press:New Haven] 1988 (p.184-185)
A WOK THROUGH HISTORY
