Scorched rice
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Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Scorched rice in Iran
A dish of mi guoba in a Chinese restaurant in Valencia.
Large intip sold in Cirebon
Tahdig (Tahchin) Iran
Wok
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Photos
A wok is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi. It is common in Greater China, and similar pans are found in parts of East, South and Southeast Asia, as well as being popular in other parts of the world.
A wok being used for stir frying
A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring.
A stick-handled flat-bottomed "Peking pan". While the surface looks like Teflon, it is actually well-seasoned carbon steel
An oiled kawah being preheated on a makeshift gas stove