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Wok, thin-walled cooking pan, shaped like a shallow bowl with handles, widely used in Chinese-style cooking. The wok has a round bottom that concentrates heat, cooking food quickly with relatively little oil. Food when cooked may be moved up the sloping side of the wok to stay warm without cooking further, while other food is cooked at the bottom. The wok was developed as an implement to conserve scarce fuel. It is generally made of iron, carbon steel, copper, or aluminum. Although woks come in sizes ranging from 25 to 80 cm (10 to 32 inches) in diameter, household woks average from 30 to 36 cm (about 12 to 14 inches).
Woks have been used for some 3,000 years in China for a variety of cooking methods, including stir-frying, boiling, braising, poaching, and stewing. The addition of a rack and cover converts the wok into a steamer.
Established in one of the most famous stainless steel production bases in Guangdong Province, China, in 2002, Changwen Industrial Ltd. has developed into a professional manufacturer specializing in medium and high quality stainless steel cookwares with 20-year experience.