Shape

• A traditional wok has a rounded bottom and deep sides that flare out to a wide top rim. Woks almost always include a fitted cover. It usually is set on a metal ring placed over the stove burner. A traditional skillet has a flat bottom and short sides. It may or may not include a matching, fitted cover.
  
  

Size

• Most woks come in a standard 14- or 16-inch size, as measured at the top rim. The distance from the top rim to the bottom can be as much as 6 to 8 inches or more. Skillets come in a variety of sizes, from as small as 4 inches to 20 inches in diameter. In contrast to the deep sides of a wok, the sides of skillets are shallow, seldom more than 2 1/2 to 3 inches high.
  
  

Cooking Method

• Woks were designed primarily to cook foods quickly at high heat, while keeping it in motion by stirring and pushing the food up the sloped sides. Skillets are primarily used for frying (cooking meats over high heat) or sauteing (briefly cooking cut-up meats or vegetables over medium-high heat).
  
  

Other Uses

• While woks are suitable for deep frying or steaming because of the depth of their sides, skillets not are generally useful for any type of cooking other than frying or sauteing.