Woks are primarily used for stir frying, but can also be used in many other ways, such as in steaming, deep frying, braising, stewing, or making soup. This bowl-shaped pan has several advantages - it spreads heat evenly, uses less oil for deep-frying than a traditional deep-fat fryer and ensures that sauteed food tossed during cooking stays in the pan and does not end up on the stovetop. A good wok is indispensable when cooking traditional Chinese food and can put to great use in most commercial kitchens. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows sample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses.