A chǎo guō (wok) is a deep, round-bottomed cooking pan widely used in Chinese and other East Asian cuisines. The character 炒 (chǎo) means 'to stir-fry'—a high-heat cooking technique central to Chinese home and restaurant cooking—while 锅 (guō) simply means 'cooking pot' or 'pan'. Together, 炒锅 literally means 'stir-frying pot', highlighting its primary function. Woks are typically made of carbon steel or cast iron, designed for rapid heating, even heat distribution, and versatile use—from stir-frying and deep-frying to steaming and smoking.

Woks are essential kitchen tools in Chinese households and professional kitchens alike. They’re often seasoned over time to develop a natural non-stick surface, and their shape allows efficient tossing and flipping of ingredients. Though Western-style frying pans exist, the wok’s unique geometry and thermal properties make it irreplaceable for authentic stir-fried dishes like kung pao chicken or mapo tofu.