The concave side is used like a wok or frying pan. The wok, "maw khang" in Lao, is used for frying and stir frying. A newer trend in woks is the electric wok, where no stove is needed. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Rock salt is preheated in a wok. When the food is cooked it is poured and ladled out of the wok. Round grate rings on the edge of the opening provide stability to the wok. Then, the beef is seared in a wok. The ding was developed into the wok and pot used today. Guotie are shallow-fried in a wok (). This allows the base of the wok to sit closer to the heat source. Aluminium is mostly used for wok lids. There are two styles of traditional wok stoves. The new district quickly attracts many people who depart the existing Chinese restaurant, City Wok. Wok rings are sold in cylindrical and conical shapes.