The high, spherical pan is a pot, steamer, and fryer all in one, and it is one of the most important cooking utensils in Asia. Everyone loves the wok: it can be used not only for preparing authentic Asian dishes but also for steaming, braising, and frying vegetables, meat, and fish. The most well-known cooking method is, of course, stir-frying, where the ingredients are quickly and sharply sautéed while constantly stirring. The heat is evenly distributed in the deep, rounded shape, and cooking steam escapes through the metal lid with a steam outlet. Traditionally, there are two opposite handles on the side of the wok, as well as a handle and a handgrip on the wok pan. Nowadays, a wok doesn't need to be heavy to quickly transfer heat from the stove. This is achieved through the patented TransTherm base, which fits on any stove.