Millennium ago, the wok was a container used:

• • Like a protective shield for military reasons;
  • To cook;
  • To collect rainwater;
  • To put out the fire to avoid alerting the enemies.

• The versatility of the wok made it an important accessory that is used every day. Woks are used in a range of Chinese cooking techniques including; stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts.China scarcely uses firewood for cooking due to the lack of forests and woodlands in certain regions over its large geographic distance and certain religious, spiritual, and esoteric beliefs and therefore is preserved. In Chinese cooking, the ingredients are minutely cut to shorten cooking times and use fewer resources.

  Woks were designed to be used over the traditional Chinese pit-style hearth with the wok recessed into the stovetop. The heat is concentrated at the bottom of the wok. Round grate rings on the edge of the opening provide stability to the wok.

• There are two styles of traditional wok stoves. The same design aspects of these Chinese stoves can be found in traditional Japanese kamado stoves. The earlier models were used outdoors or in well-ventilated areas since hot gasses from the firebox exhaust around the wok.The wok is the perfect tool for frying because it takes full advantage of the heat from the fire; it develops warmth quickly up to the edges and the handles. The wok requires a minimum amount of oil, just enough to cover the bottom part. The cast iron wok stores heat better than any other and transmit it to the oil or other condiments with a constant progression. The traditional technique requires moving the food from the center of the pot (where the maximum heat is concentrated) towards the pot edges to encourage a quick Maillard reaction.