Wok pans
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— a type of frying pan that appeared in Asian cuisine; in fact, the word "wok" comes from the Chinese language. They differ in a peculiar shape: a deep hemisphere with a relatively small flat bottom. When working with woks, a special cooking technique is used: the product must be cut into small pieces, and in the process, constantly stir, shifting from the hot bottom to cooler edges. Note that the bottom heats up very strongly, which ensures fast frying. In addition, woks are well suited for stewing, and many specific recipes of oriental cuisine require this type of pan.