The term 'pan in Chinese cooking' is often associated with the three-letter word 'wok'. A wok is a round-bottomed cooking vessel originating from China, and is used for stir-frying, steaming, deep-frying, poaching, boiling, braising, and smoking. It is also used to make soups and stews. The shape of the wok allows for quick and even heating, and its sloping sides make it easy to toss and stir ingredients.