Kawali

A wide, deep frying pan, structurally similar to a wok but generally flatter-bottomed, used across Filipino cooking for frying, sautéing (ginisa), and general everyday cooking.

Material & Construction

Traditionally cast iron; modern versions are commonly nonstick-coated aluminum or stainless steel.

Traditional Uses

General-purpose frying and sautéing, particularly for dishes requiring the ginisa (sautéing garlic and onion as a flavor base) technique common across Filipino cooking.

Modern Availability / Equivalents

Extremely widely available in the Philippines and internationally through Filipino specialty retailers; a wide skillet or shallow wok serves a broadly similar function.

Care & Maintenance

Season bare cast iron versions; nonstick versions follow standard nonstick care.

A related but flatter-bottomed regional adaptation of the wok, better suited to Western-style flat stovetops as well as traditional open flame.