Editing Wok (section)

==Other wok-like pans==

[[File:Kawah Wok fired up.jpg|240px|thumb|An oiled ''kawah'' being preheated on a makeshift [[gas stove]]]]

[[File:Frying boorsoq.jpg|240px|thumb|Frying ''[[boorsoq]]'' in a ''[[Kazan (cookware)|qazan]]'']]

Wok-like pans are found in many culinary traditions around the world, often adapted to local cooking styles and ingredients while maintaining the core utility of a deep, curved vessel suited for high-heat cooking and [[stir frying]].<ref>{{cite book | last=Young | first=Grace | title=Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories | publisher=Simon and Schuster | date=May 4, 2010 | isbn=978-1-4165-8073-7}}</ref>

In [[Indonesia]], a wok-like pan is known as a {{lang|id|penggorengan}} or {{lang|id|wajan}} (also spelled {{lang|id|wadjang}}, from [[Javanese language]], from the root word {{transliteration|jv|waja}} meaning "[[steel]]").<ref name="muller">{{cite book|author=Müller, Thorsten |title =Xi'an, Beijing und kein! Chop Suey: Lehmsoldaten, Fuhunde und Genüsse in China|publisher =Books on Demand|year =2010|page=122|language=de|isbn =9783839169698}}</ref> In [[Malaysia]], it is called a {{lang|zsm|kuali}} (small wok) or {{lang|zsm|kawah}} (big wok).<ref name="muller" /> Similarly, in the [[Philippines]], the wok is known as {{lang|fil|kawali}} in [[Tagalog language|Tagalog]] or {{lang|ceb|kalaha}} in [[Cebuano language|Cebuano]] ([[Philippine Spanish]]: {{lang|es|carajay}}), and it is called {{lang|pam|talyasi}} in [[Kapampangan language|Kapampangan]]. Bigger pans used for festivals and gatherings are known as {{lang|fil|kawa}} in most languages of the Philippines.<ref name="alip">{{cite book|author=Alip, Eufronio Melo |title =Ten Centuries of Philippine-Chinese Relations: Historical, Political, Social, Economic|publisher =Alip & Sons|year =1959|page=97}}</ref><ref name="tope">{{cite book|author1 =Tope, Lily Rose|author2 =Mercado, Nordilica|name-list-style =amp|title =Philippines|publisher =Marshall Cavendish|series =Cultures of the World|year =2002|page =[https://archive.org/details/isbn_9780761414759/page/127 127]|isbn =9780761414759|url =https://archive.org/details/isbn_9780761414759/page/127}}</ref><ref>{{Cite web|title=All hail ube, the culinary gem we took for granted|url=https://cnnphilippines.com/life/leisure/food/2016/10/14/ube-cover-story.html|access-date=|website=cnn|language=en|archive-date=2021-02-26|archive-url=https://web.archive.org/web/20210226004941/https://cnnphilippines.com/life/leisure/food/2016/10/14/ube-cover-story.html|url-status=dead}}</ref>

In [[northern Mexico]] and the [[southwestern United States]], a pan called a [[discada]] originally fashioned from an old plow disc and repurposed as a cooking surface. Used traditionally in [[vaquero]] cooking, giving it the "cowboy wok" nickname, it is placed over an open flame or gas burner and used to prepare a variety of meat-heavy discada dishes. Its concave shape and durability mirror the wok’s utility, particularly in outdoor cooking contexts.<ref>{{cite web | last=Lucero | first=Mario | title=How the Cowboy Wok Won the West | website=WSJ | date=August 24, 2024 | url=https://www.wsj.com/arts-culture/food-cooking/cowboy-wok-discada-outdoor-cooking-008c44ed | language=en-US | access-date=May 14, 2025}}</ref><ref>{{cite web | last=Carter | first=Noelle | title=Looks like a wok, but it's actually a converted plow disc. Meet the discada, 'like a cast-iron skillet on steroids.' | website=Los Angeles Times | date=August 31, 2018 | url=https://www.latimes.com/food/dailydish/la-fo-co-fire-disc-outdoor-cooking-recipes-20180901-story.html | access-date=May 14, 2025}}</ref>

In [[Turkey]] and [[central Asia]], a similar utensil is called a [[Kazan (cookware)|kazan]]. Traditionally made of cast iron or aluminum, the kazan is a large, deep, round-bottomed pot used for cooking over open flames. It is widely used in the preparation of pilaf, soups, and stews, often during communal or outdoor gatherings. Though it lacks a handle and differs slightly in form, the kazan’s shape and function closely resemble a wok, particularly in its ability to cook large quantities with direct heat.<ref>{{cite book | last=Lin-Liu | first=Jen | title=On the Noodle Road: From Beijing to Rome, with Love and Pasta | publisher=Penguin | date=July 25, 2013 | isbn=978-1-101-61619-2}}</ref><ref>{{cite web | last=Lev-Tov | first=Devorah | title=Rich or Poor, Uzbeks Eat Plov | website=Smithsonian Magazine | date=December 20, 2023 | url=https://www.smithsonianmag.com/travel/rich-or-poor-uzbeks-eat-plov-180983483/ | access-date=May 14, 2025}}</ref>

In [[India]], a similar pan is called ''[[karahi]]''.<ref>{{Cite web |last=Jaron |date=2020-09-15 |title=The Best Kadai For Indian Cooking In 2022 |url=https://foodsguy.com/best-kadai-indian-cooking/ |access-date=2022-09-16 |website=Foods Guy |language=en-US}}</ref> In [[Japan]], the wok is called a {{nihongo3|literally "Chinese pot"|{{linktext|中華鍋}}|chūkanabe}}. In South India, the Chinese wok became a part of [[South Indian cuisine|South Indian]] cooking, where it is called the {{transliteration|ml|cheena chatti}} (literally, "Chinese pot" in [[Malayalam]] and [[Tamil language|Tamil]]).<ref>{{cite book | last=Ramachandran | first=Ammini | title=Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy | date=2008 | isbn=978-1-60528-016-5}}</ref>

In [[Spain]], a similar wide, shallow pan known as the paellera or paella pan is used to prepare [[paella]] and other rice-based dishes. Though it has a flat bottom and does not share the wok’s concavity, the paella pan performs a comparable role in distributing high heat evenly over a large surface, ideal for cooking food quickly and uniformly.