锅 (\guo 鑊) is a Chinese invention in Song dynasty (10 century), so the name “Chinese Wok”.
It has 2 distinct advantages over all western frying pan, pots in:
1) Quick fry : minimum time to cook vegetables, fried rice, thanks to the so call “锅气” (“wok hei” by Cantonese chefs) — due to the curved bottom of the wok which traps heat.
2) Minimum fuels: charcoals, woods or gas.
The Mongolian nomads in 13th century conquered the Northern China “Jin” (金朝), then the Southern Song (南宋), learned from the Chinese how to use a Wok. Equipped each soldier on the mongolian horse with a Chinese wok, they could moneuveur rapidly with little delay in cooking anywhere in the vast plain of central Asia.
What is the secret of this “non-stick wok” ? Watch the technique of initialization a Chinese wok below :
Note: Not applicable to the “Teflon” or “Ceramic” or “Enamel” coated wok.