To obtain the regularity between the heat transfer characteristics of wok and the control of Chinese cooking operation and establish a Chinese wok performance evaluation method, three kinds of Chinese woks were selected to study the influence of the thermal resistance coefficient on the maturation time and the initial scorching time of pork tenderloin at different preheating temperature and mixing frequency. The results showed that the quality characteristics of pork tenderloin, such as color, moisture content and shear force, were obviously changed when it was fry to matured and scorched, and the color could be used as an intuitive judgment indicator of the culinary end point and scorch in oil frying.