Kuali (Southeast Asian Wok)

A round-bottomed, deep pan closely related to the Chinese wok, adapted regionally for Southeast Asian cooking techniques and typically paired with a specific ring stand for use on Western-style stoves.

Material & Construction

Traditionally cast iron or carbon steel, structurally very similar to the Chinese wok it derives from.

Traditional Uses

Stir-frying, deep-frying, and sauce reduction (particularly for dishes like rendang, where the wide sloped sides allow slow reduction as liquid evaporates) across Malay, Indonesian, and broader Southeast Asian cooking.

Modern Availability / Equivalents

Widely available through Southeast Asian kitchenware suppliers, often marketed under the same general "wok" branding as the Chinese original; functionally near-identical to a standard wok.

Care & Maintenance

Season and care for identically to a Chinese carbon steel or cast iron wok.

The same fundamental tool as the Chinese wok, adapted regionally, reflecting Southeast Asia's significant historical Chinese culinary influence.