wok

It's reminiscent of a cooking wok or the upswept eaves of a Chinese temple.

At 75, she’s been at it for more than half-a-century and still frequently works the sole wok at the Merry Go Round.

Same for "wok on a grill"? I’ve always been obsessed with live-fire cooking—it’s one of the oldest, purest forms of preparing food.

A specialist wok hob had also been delivered to the hotel’s kitchen.

Aromatic plumes billow out from aluminum-covered vent hoods as chefs with decades of experience produce steaming plates of crackled shrimp, juicy mussels, and crisped-up rice by tossing the ingredients in a giant, flame-cradled wok.