A large, round-bottomed cooking pan used in Asian cooking, perfect for stir-frying vegetables and meat quickly at high heat.
From Cantonese Chinese 'wok' or 'wohk,' which means cooking pan, entering English in the 1800s through trade with Chinese merchants.
The wok's curved shape is genius engineering—heat spreads evenly and you can instantly move food to cooler spots with a flick of the wrist, making it perfect for fast cooking.
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