What’s in a wok? Stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, smoking, and stewing! And none of this would be possible without the brilliant design of this utensil which can evenly distribute such high heat. Celebrated cookbook writer Carolyn Phillips talks about the wok and what she learned about China when her Chinese in-laws taught her how to cook with it.