Traditional woks are large pans having sloping sides, along with a handle
	  and lid. Many types of woks, especially the traditional ones, are now sold
	  in the market in order to provide convenience the old fashioned way.

	A wok is a big pan with high sloping sides, a lid as well as side handles.
	  It is especially suited for stir-frying food. A wok is a handy round-bottomed
	  cooking utensil. It is issued specially in the Southeast and East Asia. It is
	  usually used along with a long handle spatula or a long handle ladle that
	  allows you to cook the food without burning your hand.

	The wok can be distinguished in shape. Usual woks have a rounded bottom.
	  A round bottom wok allows the traditional round ladle or spatula to pick all
	  the food up at the bottom of the wok and toss is around easily. wok handles
	  come in two styles such as stick and loops. Loop handles are the most
	  common type of handle for woks of all types and materials. These woks are
	  traditionally made of bares metal.

	Electric woks have a great advantage as compared to other usual woks
	  even for heating. The heating element can heat up all parts of the pan 
	  consistently. This is without a cold or a hot spot. Non-electric woks
	  normally cost about 45 US dollars. Several woks are sold in kits which
	  include the cooking rack as well as its utensils. A wok is truly an
	  indispensable cooking utensil for those interested in Asian cuisine.

	There are a lot of things you can do with your wok such as roasting,
	  stir frying, deep frying and steaming. In addition, as some other
	  cookware set in the kitchen, it deserves a slight more carefulness
	  than just cleaning.

	Nowadays, cooking woks have a lot of different types available in the
	  market. This is according to its shape, size and its usage when it
	  comes to fitting in your cooking needs such as the following:
	  - Electric woks
	  - Chinese woks
	  - Carbon steel woks
	  - Non-stick type woks
	  - And stainless type woks

	The different types of cooking wok are the ones we use for roasting, deep
	  frying and even for the mere heating of water. There are also accessories
	  for woks such as:
	  - Steamer racks
	  - Wire-mesh strainers
	  - Chopsticks
	  - Tongs
	  - Bamboo brushes
	  - And wok racks

	The aforementioned accessories are also listed below:
	Steamer Racks - The steamer rack is good for steaming. It holds the food
	  over the boiling water while it circulates the steam and allows the food to
	  cook.

	Wire-Mesh Strainers - A wire-mesh strainer is used during deep-frying.
	  It helps you take away cooked food from the hot water or hot oil and
	  protect your hand from strong heat.

	Chopsticks - These two thin sticks are chiefly employed in picking up
	  food for the mouth.

	Bamboo Brushes - It helps you in ensuring that you may use your wok
	  longer and maintain quality at its best.

	Tongs - These are often used for removing steamed food or fried food.
	  Tongs are usually made from metal or wood materials.

	wok racks - These are used for draining the oil completely and for deep,
	  -fat frying. wok racks are ideal for draining off excess oil from food.

	When choosing a wok, use a round-bottom wok on a gas stove and a flat
	  -bottom wok on an electrical stove. The traditional material used for woks
	  offer great heat conduction. Aside from this, it is heavy enough to heat oil
	  quickly, yet light enough for easy handling.

	When you clean your wok, rinse the wok with hot water. Use a rag or a soft
	  sponge so as to remove any bit of food stuck to the pan. Avoid using
	  abrasive pads or soap for a seasoned wok. Once you clean the wok, wipe
	  it dry and heat it over high heat.