Part 2/10:
At its core, a wok is essentially a "hot bowl" designed to cradling food, allowing for rapid, high-heat cooking methods. Its shape and material lend themselves to tossing, steaming, braising, stewing, and emulsifying in ways that are difficult to replicate with standard Western pans. The thin metal of a wok heats quickly, making it ideal for quick, intense cooking—an essential trait rooted in the history of Asian culinary traditions.