Cantonese Pan is a type of wok, which is a round-bottomed cooking vessel originating from China. It is traditionally used in Chinese cuisine for stir-frying, deep-frying, boiling, braising, and steaming. The wok is made of carbon steel and has a flat bottom, allowing it to be used on a range of heat sources, including gas, electric, and induction. The Cantonese Pan is designed with a sloped side, allowing food to be easily tossed and stirred while cooking.