A well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

That hankering for stir fry had you slicing veggies, dicing chicken and pulling out the old wok last night. The meal was well worth it, but you're not really sure how to clean the bulky pan. Can you ...

Woks come in an array of sizes, shapes, metals, and handle arrangements. Here's how to pick the right one. Our favorite wok is the Yosukata Black Carbon Steel Wok. It's heat-responsive, easy to season ...

Learn how to season a hand-forged wok for optimal cooking! This tutorial demonstrates cleaning and seasoning a carbon steel wok with neutral oil on high heat.

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Although you can produce a jim-dandy stir-fry in a regular saute pan, there’s nothing like the rounded bowl of a proper wok to facilitate that way-cool, arcing vegetable toss. Plus, cooking implements ...