The high, spherically curved pan is a pot, steam cooker, and deep fryer in one, and is one of the most important cooking utensils in Asia. Everybody loves the wok: not only can it be used to prepare authentic Asian dishes, but it can also be used to steam, braise, and stew any type of vegetable, meat, and fish. The best-known cooking method is, of course, stir-frying, where the ingredients are sautéed briefly and sharply while stirring constantly. The heat is evenly distributed in the deep, bulbous form, and cooking vapors escape through the metal lid with vapor vent. Traditionally, there are two opposite handles on the side of the wok, and one handle plus a handle on the wok pan. Today, a wok doesn't have to weigh much to quickly pass on the heat from the stove. This is done by the patented TransTherm all-stove base, which fits on every stove.