What is a wok primarily used for in cooking?

A wok is primarily used for frying, steaming, and stir-frying due to its unique shape and high sides. This versatile cooking vessel allows for high-heat cooking methods, which are essential in Asian cuisines, particularly for stir-frying. The wide surface area and sloped sides enable quick, even cooking of ingredients while allowing for easy tossing and stirring, which is crucial to prevent burning and to ensure all components are cooked evenly.

In addition, the wok can be used for steaming by placing a rack or basket inside it, adding water, and covering it, allowing vegetables or fish to steam perfectly. This adaptability makes the wok an essential tool in many types of cooking beyond just frying. The design of the wok promotes excellent heat distribution, which is vital for achieving the desired texture and flavor in stir-fried dishes.

Other types of cooking methods mentioned, such as slow-cooking large cuts of meat, baking desserts, or boiling pasta, are not ideal for a wok due to its shape and cooking style intended for quick and high-temperature methods.