A wok capable of increasing steaming pressure and a seal ring used by the same. The seal ring (3) is composed of a connecting ring (31), a snap ring protrusion (32) and a pressing ring (33). A wok body (1) is provided in order from an opening to an interior with a supporting platform (11) and an annular protrusion (13). The snap ring (32) is clamped below the annular protrusion (13) and forms a first sealing part (35) under an effect of hot steam. The connecting ring (31) is divided by the annular protrusion (13) into an upper part and a lower part. The upper part and the lower part form a second sealing part (36) and a third sealing part (37) with two sides of the annular protrusion (13) respectively under the effect of hot steam. An upper portion of the pressing ring (33) is connected to a wok cover (2), a bottom of the pressing ring (33) being located on the supporting platform (11) and forms a fourth sealing part (38) by means of a weight effect of the wok cover (2). The four-layer sealing structure may guarantee that food is rapidly steamed at a high temperature and high pressure in the wok, while also being able to reduce the use of fuel.