With the help of a wok, you can experience the wide range of Asian cuisine in style. The epitome of the Asian cooking pot feels particularly at home on the grill. After all, roasting, cooking, steaming, deep-frying and braising in a wok over an open fire is the most original form of "wok cooking". Its semi-circular, open shape enables ideal heat distribution.

The wok also shows its best side in vegetable cooking. It transfers the heat of the fire directly to the finely chopped vegetables and cooks them in a short time. The vegetables acquire beautiful roasted aromas with lots of flavor and still remain crisp and firm. The natural flavors, vitamins and nutrients are also largely retained using this method.

But it doesn't always have to be Asian: Spanish paella also works very well in a wok and with a bit of practice, if you know how to regulate the heat on your grill, which is naturally easiest with a gas grill, Risotto alla Milanese from the wok is a real hit. For delicious sauces, pieces of vegetables are roasted with plenty of heat and then poured over with broth and/or cream. Then puree the vegetables and cook them down with the liquid until creamy, season with spices, herbs, wine or spirits - it couldn't be quicker, simpler and yet still more sophisticated.

How well a wok works depends on the material it is made of. Cast iron, for example, provides good heat conductivity. Cast iron woks sometimes have to be seasoned before use - just like conventional cast iron pots. This is to prevent food from burning and to make cleaning easier afterwards. The manufacturer's instructions for use will provide information about this.