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A semicircular hollow pan from the Oriental kitchen. You can do almost anything in it: stir-fry, steam, stew, roast, deep-fry, smoke, boil and blanch. The wadjan comes from Indonesian and Indian cuisine and has two handles, the ears. Originally, a wadjan was made from a flat piece of steel by beating it into shape with a round hammer for a very long time, creating characteristic pits in the pan. After this hammering process, a hollow pan was formed with holes hammered on the inside, after which the wok was turned over so that small spherical protrusions on the inside prevented burning. When used properly, these woks last a lifetime.
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